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Instant Pot Spaghetti

A quick and flavorful spaghetti dish prepared in the Instant Pot, combining sautéed ingredients with marinara sauce for a comforting family meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For sautéing
  • 1 tablespoon olive oil or avocado oil
  • 1 medium sweet onion, finely diced or yellow onion
  • 2 pounds brown mushrooms, thinly sliced any variety of mushrooms can be used
  • 6-8 cloves garlic, minced or garlic powder in a pinch
  • 1 teaspoon Italian seasoning or create your own mix with fresh herbs
  • Kosher salt and pepper to taste
For cooking
  • 29 ounces marinara sauce (2 x 14.5 oz jars) store-bought or homemade
  • 4 cups stock beef, chicken, or vegetable
  • 1 pound gluten-free or whole wheat spaghetti for dietary needs, regular spaghetti works too
  • 1 cup shredded Parmesan cheese or nutritional yeast for a dairy-free option
  • to taste freshly chopped parsley or chili flakes for garnish

Method
 

Preparation
  1. Press the SAUTE button on your Instant Pot.
  2. Add the olive oil and diced onion. Sauté for 3-4 minutes until the onion softens.
  3. Stir in the sliced mushrooms and sauté for about 6 minutes, stirring often until they soften.
  4. Add the minced garlic, Italian seasoning, salt, and pepper. Stir to combine and sauté for an additional minute.
  5. Incorporate the marinara sauce and stock. Stir well to combine the flavors.
  6. Break the spaghetti in half and lay them in a crisscross pattern in the pot.
  7. Seal the lid of the Instant Pot and seal the valve.
  8. Press MANUAL mode and set the timer for 3 minutes.
  9. When the timer goes off, perform a manual quick release to open the Instant Pot.
  10. Stir the spaghetti thoroughly for a minute to loosen them up and coat them in the sauce.
  11. Add the shredded Parmesan cheese and mix until melted. Garnish with parsley or chili flakes if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Portion and freeze in freezer-safe bags for up to 3 months.