Instant Pot Spaghetti

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This quick instant pot spaghetti is cooked in a rich marinara and mushroom sauce right in the instant pot! No need to separately cook the noodles for this speedy dinner dish for busy weeknight meals.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena

Ingredients

1 tablespoon olive oil or avocado oil
1 medium sweet onion finely diced
2 pounds brown mushrooms thinly sliced (use a mandoline to work faster)
6-8 garlic cloves minced
1 teaspoon Italian seasoning
Kosher salt and pepper to taste
29 ounces marinara sauce 2 x 14.5oz Jar
4 cups stock beef, chicken or vegetable
1 pound gluten-free or whole wheat spaghetti
1 cup shredded Parmesan cheese

Optional:

freshly chopped parsley or chili flakes to taste

Instructions

Press the SAUTE button on your Instant Pot.
Add the 1 tablespoon olive oil and 1 medium sweet onion (finely diced) and saute for 3-4 minutes.
Once the onion softens, stir in the 2 pounds brown mushrooms (thinly sliced). Continue to saute, stirring often, for 6 minutes. Add the 6-8 garlic cloves (minced), 1 teaspoon Italian seasoning, Kosher salt and pepper, and stir to combine, cook for 1 more minute.
Add the 29 ounces marinara sauce, and 4 cups stock, and stir well.
Break the 1 pound gluten-free or whole wheat spaghetti in half, and lay them in the instant pot, crisscrossing the layers like in the photo (this will prevent them from clumping). Try to fully immerse them in the sauce and give them a stir.
Set the lid of your instant pot on and seal the valve.
Press the MANUAL mode and set the timer for 3 minutes. When the time is up, use the manual quick release to open the Instant Pot.
Thoroughly stir the spaghetti for about 1 minute to declump (if that) and coat with the sauce. Add the 1 cup shredded Parmesan cheese, freshly chopped parsley or chili flakes, if desired. Serve immediately.

Notes

Tips:

Don't stir the dry spaghetti once it's in the pot. You just need to push it down into the broth and marinara sauce to submerge it so that the noodles can fully absorb the liquid and cook evenly.
When manually releasing the steam by opening the valve on the Instant Pot, it's really important to do this carefully, as hot steam will come out of the vent. I like to use a wooden spoon to turn the valve to the 'open' position so that my hands aren't near the steam.
Once the pasta and sauce are cooked, give them a good stir to help the ingredients evenly distribute throughout.

Variations and substitutions:

Add some meat: Sauté ground beef or turkey in the instant pot along with the veggies until no longer pink. It'll infuse the sauce with even more flavor and add some bonus protein to the dish.
Change up the vegetables: You can use diced zucchini in place of the mushrooms for a summery twist on this dish.
Make it vegan: Use a vegetable stock in the sauce and replace the Parmesan cheese with your favorite vegan alternative, or even a generous few pinches of nutritional yeast.

Storage:

You can store the leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave on HIGH in a microwave-safe bowl for 2-3 minutes until piping hot.

Nutrition