Instant Pot Spaghetti – an easy, family-friendly recipe that takes under 10 minutes to prepare and cooks in the Instant Pot in just 9 minutes. Best of all, only one pot to clean!
I love my Instant Pot for how quickly it gets dinner on the table. If you don’t have one yet, it’s worth considering — it really streamlines weeknight cooking.
This Instant Pot spaghetti has richer flavors than I get when I cook it the traditional way. The lentils develop a satisfying, “meaty” texture and the sauce tastes deeper. It’s an especially good way to get kids to enjoy legumes—my own children finish this dish every time. With active kids and growing appetites, meals like this give a good balance of carbohydrates, protein and fiber.
HOW DO YOU MAKE INSTANT POT SPAGHETTI?
It’s quick and straightforward.
Start by pressing the sauté button on the Instant Pot. Add olive oil, diced onion and minced garlic and cook for a few minutes until the onion is translucent. Then stir in the cooked lentils and salt.
Pour in the water and de-glaze the bottom of the pot by scraping up any browned bits with a spatula. Break the spaghetti in half and arrange the noodles in the water. Pour the marinara sauce over the top, then press the noodles down so they’re covered by liquid. Do not stir before cooking.
Tip: Use a good-quality marinara for the best flavor. A simple tomato-basil sauce works perfectly.
Secure the lid, set the valve to seal, and cook on high pressure for 9 minutes.
When the cook time ends, perform a quick release carefully so the pasta doesn’t overcook. Open the lid, stir everything together thoroughly, and the pasta will be perfectly saucy and combined with the lentils.
Serve with vegan parmesan, fresh basil, and crusty bread if you like.
Instant Pot Spaghetti
10
9
19
5 servings
Ingredients
- 1-2 tablespoons olive oil
- 1/2 onion, diced small
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 2 cups cooked green lentils
- 2 cups water
- 8 ounces spaghetti
- 1 jar (25.5 ounces) vegan marinara sauce
Instructions
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Press the sauté button on the Instant Pot. When hot, add the olive oil, onion and garlic. Cook, stirring, for about 3 minutes until the onion is translucent. Add the salt and cooked lentils, stir, then turn off sauté.
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Pour in the water and use a spatula to de-glaze the bottom of the pot, scraping up any stuck bits (this helps prevent a “burn” message). Add the spaghetti broken in half. Pour the marinara over the noodles and press them down so they’re covered. Do not stir.
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Place the lid on, seal the valve, and set to high pressure for 9 minutes.
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Do a quick release to avoid overcooking. Open the lid, stir everything together, and serve with vegan parmesan and bread if desired.
Notes
- I haven’t tested this with gluten-free spaghetti, but it will likely work—check package instructions and cook time.
- I use pre-cooked lentils (the packaged kind from the produce section at many stores). To cook lentils from dry: use 1 cup uncooked green lentils and 3 cups water; bring to a boil, then simmer about 30 minutes until tender. Drain and continue with the recipe.
Nutrition
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Calories: 342kcal
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Carbohydrates: 62g
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Protein: 17g
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Fat: 4g
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Fiber: 11g
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