This simple and delicious Instant Pot spaghetti is an easy, family-friendly weeknight dinner. This version uses ground turkey so there’s no need to drain excess grease, and thin spaghetti for the quickest cook time. Use your favorite marinara for the best flavor.
We can’t get enough pasta — this Instant Pot turkey spaghetti has become a repeat favorite at our house. It’s fast, straightforward, and loved by kids and adults alike.
Why you’ll love this Instant Pot Spaghetti
This recipe is one-pot, minimal effort, and adaptable. It consistently pleases even picky eaters.
This pasta is:
- easy to prepare
- made entirely in one pot
- easy to customize with veggies, cream, or alternate pastas
- great as leftovers — it often tastes even better the next day
Ingredient Notes
- Thin spaghetti: I use thin spaghetti so the pressure cook time is short — the recipe calls for just 2 minutes under pressure (plus time to build pressure). Regular spaghetti will require about 4–5 extra minutes of cooking.
- Ground turkey: We prefer turkey because it reduces the need to drain grease. You can substitute ground beef, Italian sausage, or chicken, but brown meats may need draining.
- Marinara: Use a marinara you enjoy. If you like a saucier finish, add a bit more sauce after cooking.
Ways to Vary This Recipe
- Make it creamy: Stir in 1/2 cup heavy cream and 1/3 cup freshly grated Parmesan at the end.
- Add veggies: Stir in baby spinach after pressure release or sauté bell peppers with the onions.
- Change the protein: Try other ground meats but drain excess grease if needed.
- Try different pasta: Protein or whole-wheat thin spaghetti works well. Gluten-free pastas may need testing for timing.
Step-By-Step Instructions
Step 1: Set the Instant Pot to Sauté. Add olive oil, then minced garlic and cook about 1 minute, stirring. Add diced onion and sauté until soft and translucent.
Step 2: Push the aromatics to the side and add the ground turkey. Brown it, breaking it up as desired, until no pink remains. Turn the Instant Pot off when the meat is cooked through.
Step 3: Add chicken broth, marinara, Italian seasoning, salt, and pepper and stir. Break the thin spaghetti in half and press it gently into the liquid so it’s mostly submerged. Add cubed butter into the liquid. Close the lid, set the vent to sealing, and pressure cook on high for 2 minutes. (Expect ~10–12 minutes to build pressure.)
Step 4: When cooking finishes, perform a quick release (hold a towel over the vent to reduce splatter). Remove the lid and test the pasta — it should be just under al dente with some liquid remaining. Stir and let the pasta sit a few minutes until it reaches your preferred doneness and the sauce thickens. Serve with freshly grated Parmesan and chopped basil.
Recipe Tips
- If the pasta is still crunchy: Cover and pressure cook for 1–2 more minutes, or let it sit with the lid propped open for a few minutes to finish absorbing liquid.
- If you switch pasta shapes: Short shapes or thicker pasta will need more cooking time — regular spaghetti often needs 6–8 minutes under pressure.
Storage
Store leftovers in an airtight container for 4–5 days. Flavors often improve overnight. To freeze, cool completely and transfer to a freezer-safe container for up to 3 months; note texture can change slightly after thawing.
What To Serve With This Instant Pot Spaghetti
Classic pairings include garlic bread, simple dinner rolls, or a fresh salad. Roasted vegetables like green beans are a nice side, and a light dessert finishes the meal well.
Common Questions
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Instant Pot Spaghetti Recipe
Equipment
- Instant Pot (6 quart)
Ingredients
- 3–4 garlic cloves, minced
- 1/2 onion, small diced
- 1 lb ground turkey
- 1 Tbsp olive oil
- 2 1/4 cups chicken broth (low sodium preferred)
- 1 1/2 tsp Italian seasoning
- 1/2 tsp salt and 1/2 tsp pepper
- 24 oz marinara sauce
- 8 oz thin spaghetti, broken in half
- 2 Tbsp salted butter (optional)
Instructions
- Set Instant Pot to Sauté. Add olive oil, then garlic and cook about 1 minute. Add onion and cook until soft and translucent.
- Push aromatics aside and add ground turkey. Brown until no pink remains, then turn the Instant Pot off.
- Add chicken broth, marinara, Italian seasoning, salt, and pepper. Stir to combine.
- Break spaghetti in half and press into the liquid. Add cubed butter so it sits in the liquid.
- Close lid, set vent to sealing, and pressure cook on high for 2 minutes (allow ~10–12 minutes to reach pressure).
- Quick-release the pressure (use a towel over the vent to reduce splatter). Remove lid and check pasta — it should be just under al dente.
- Stir and let it sit a few minutes until pasta reaches desired doneness and sauce thickens. Serve with grated Parmesan and chopped basil.
Notes
Storage: Refrigerate leftovers in an airtight container for 4–5 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months.
If pasta is too firm: Cover and pressure cook 1–2 more minutes or let it sit covered for a few minutes to absorb liquid.
Different pasta shapes: Short or thicker pasta will require different cook times — regular spaghetti often needs 6–8 minutes under pressure.
Nutrition
Carbohydrates: 56 g,
Protein: 34 g,
Fat: 21 g
Nutrition information is an estimate and should be used as an approximation.