Instant Pot Creamy Spaghetti Recipe (Easy Dinner)

Instant Pot Creamy Spaghetti is the easiest way to make spaghetti – I will never make it any other way!

It only takes 30 minutes total and is a meal your whole family will love! Did I mention how easy it is?! We like to serve this recipe with a green salad, our delicious Easy Cheesy Garlic Bread and Raspberry Fluff Jello Salad Recipe for dessert!

You’ll need these ingredients for this Instant Pot Creamy Spaghetti:

• 1 pound ground beef or Italian sausage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic
• 1/2 teaspoon Italian seasoning
• 1 pound spaghetti noodles
• 2 (24 ounce) spaghetti sauce
• 3 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 4 ounces cream cheese, cut into a few pieces
• Fresh basil, chopped (optional topping)

What else can I use instead of Ground Beef?

You can use ground beef, ground turkey, ground chicken, or ground Italian sausage in this recipe.

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How to make this EASY Instant Pot Creamy Spaghetti:

Press the SAUTE button. When the pot is hot, add in the ground beef, salt, pepper, garlic, Italian seasoning.

Cook until the beef is no longer pink (about 5-7 minutes). If desired, drain grease.
Press CANCEL to turn off the saute.

Break the noodles in half. Layer them in a criss cross pattern so they do not stick as they cooks.

Pour the spaghetti sauce and chicken broth on top of the noodles. DO NOT MIX TOGETHER.
Place lid on top of Instant Pot. Press MANUAL (or PRESSURE COOK) button and set timer for 8 minutes.
When the timer is done, do a QUICK RELEASE of the pressure.
Remove the lid and mix together – make sure that all the noodles are not stuck together.

Add in Parmesan cheese and cream cheese and stir until sauce is creamy and smooth. Serve topped with fresh basil, if desired.

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Here are some of our other Favorite Spaghetti Recipes:

• Slow Cooker Creamy Spaghetti Recipe
• Million Dollar Casserole Recipe (Spaghetti Casserole)
• Baked Parmesan Spaghetti Squash Recipe
• One Pot Creamy Spaghetti and Sausage Recipe
• Stroganoff Spaghetti and Meatballs Recipe

Instant Pot Creamy Spaghetti Recipe (Easy Dinner)

5 from 1 vote

Instant Pot Creamy Spaghetti is the easiest way to make spaghetti – I will never make it any other way!

ServingServing: 6

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Pressurize Time 10 minutes minutes

Total Time 30 minutes minutes

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Ingredients

• ▢ 1 pound ground beef, or ground sausage
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon garlic
• ▢ ½ teaspoon Italian seasoning
• ▢ 1 pound spaghetti noodles
• ▢ 48 ounces spaghetti sauce, (2) 24 Ounce Bottles
• ▢ 3 cups chicken broth
• ▢ ½ cup grated parmesan cheese
• ▢ 4 ounces cream cheese, cut into a few pieces
• ▢ Fresh Basil, chopped, optional topping

Equipment

• Instant Pot
• Spoon (Wooden)

Instructions

1. Press the SAUTE button. When the pot is hot, add in the ground beef, salt, pepper, garlic, Italian seasoning.
2. Cook until the beef is no longer pink (about 5-7 minutes). If desired, drain grease.
3. Press CANCEL to turn off the saute.
4. Break the noodles in half. Layer them in a criss cross pattern so they do not stick as they cooks.
5. Pour the spaghetti sauce and chicken broth on top of the noodles. DO NOT MIX TOGETHER.
6. Place lid on top of Instant Pot. Press MANUAL (or PRESSURE COOK) button and set timer for 8 minutes.
7. When the timer is done, do a QUICK RELEASE of the pressure.
8. Remove the lid and mix together – make sure that all the noodles are not stuck together.
9. Add in Parmesan cheese and cream cheese and stir until sauce is creamy and smooth.
10. Serve topped with fresh basil, if desired.

Notes

• You can use ground beef, ground turkey, ground chicken, or ground Italian sausage in this recipe.
   

Nutrition

Calories: 519 kcal · Carbohydrates: 71 g · Protein: 34 g · Fat: 11 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 2083 mg · Potassium: 1337 mg · Fiber: 6 g · Sugar: 13 g · Vitamin A: 1165 IU · Vitamin C: 24 mg · Calcium: 184 mg · Iron: 6 mg

Cuisine: American

Course: Main Course

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