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Your New Favorite Instant Pot Baked Spaghetti

The Ultimate Instant Pot Baked Spaghetti: Your New Go-To Quick & Cheesy Family Dinner

Searching for a hassle-free, mouth-watering meal that your entire family will adore? Look no further than this incredibly delicious Instant Pot Baked Spaghetti! This recipe is a true weeknight savior, bringing a comforting, cheesy, and deeply flavorful baked spaghetti experience to your table in a fraction of the time. Say goodbye to multiple pots and endless waiting; our no-fail pressure cooker spaghetti recipe is designed for maximum flavor with minimal effort, making it a beloved favorite even among the pickiest eaters.

Why Instant Pot Baked Spaghetti is a Game-Changer for Busy Families

Since the advent of the Instant Pot, home cooks everywhere have discovered the magic of pressure cooking. When it comes to pasta dishes, the Instant Pot truly shines, transforming what can often be a time-consuming meal into a quick, one-pot wonder. We’ve tried countless spaghetti recipes in the pressure cooker, and while some can result in a soggy, disappointing mess, this particular “baked” spaghetti recipe stands out as a consistent success story. It masterfully balances the required liquid with rich ingredients, ensuring a perfectly cooked pasta dish every single time.

If you’re new to the world of Instant Pot cooking, don’t be intimidated! While spaghetti might seem like an advanced dish, this recipe is surprisingly forgiving. We always recommend trying a couple of Instant Pot Recipes for Beginners to get a feel for your pressure cooker. Once you’re comfortable with the basics, you’ll find that Instant Pot Baked Spaghetti is a fantastic dish to add to your repertoire, demonstrating just how versatile and efficient your appliance can be.

The Secret to Our Creamy, Cheesy, and Rich Instant Pot Spaghetti

What truly sets this Instant Pot Baked Spaghetti apart is its incredible depth of flavor and luscious texture. It’s packed with creamy goodness, abundant cheese, and a medley of rich, savory ingredients that elevate it far beyond a simple pasta dish. This robust flavor profile is particularly crucial for pressure cooker recipes, as the high-pressure environment can sometimes lead to a “watered-down” taste if not formulated correctly. Our recipe’s combination of crushed tomatoes, cream of mushroom soup, and two types of cheese ensures that every bite is bursting with the comforting taste of homemade baked spaghetti, directly from your Instant Pot.

It’s true that pressure cookers, especially when cooking dishes with tomatoes, require a significant amount of liquid. This can occasionally lead to a thinner consistency than desired once the cooking cycle is complete and the pressure is released. If you open your Instant Pot lid and find your baked spaghetti is a bit more liquidy than you’d like, don’t fret! This is a common occurrence and easily remedied.

Troubleshooting Thin Instant Pot Spaghetti: Easy Fixes

Should your Instant Pot Baked Spaghetti come out thinner than your ideal consistency, there are two simple and effective ways to thicken it:

  1. Use the Sauté Function: This is your Instant Pot’s built-in thickening tool! Simply remove the lid, turn on the “Sauté” function (usually on normal or medium setting), and stir the spaghetti gently. The heat will cause the excess liquid to evaporate, and the starches from the pasta will continue to release, thickening the sauce to your desired consistency. Keep stirring for 2-5 minutes, or until it reaches perfection. Once it’s thickened, then you can proceed to stir in your cheeses.
  2. Let it Cool and Rest: Tomato-based sauces naturally thicken as they cool. If you have a few extra minutes, simply stir in your cheeses after cooking and then let the spaghetti sit uncovered for 5-10 minutes before serving. This brief resting period allows the sauce to settle, cool slightly, and thicken up beautifully. We often do this while we’re setting the table, and it works like a charm every time.

While we personally haven’t encountered issues with this specific recipe turning out too thin – it’s been meticulously tested for optimal consistency – we know it’s a common concern when cooking spaghetti in the Instant Pot. We wanted to equip you with these foolproof troubleshooting tips, ensuring your success with this incredible dish.

Alrighty y’all, let’s gather our ingredients and get cooking!

Instant Pot Baked Spaghetti Recipe Card

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yields: 6 servings

Ingredients You’ll Need

  • 1 pound ground beef (we recommend lean, 80/20, thoroughly browned & drained)
  • 1 cup chopped yellow onion (about 1 medium onion)
  • 1 cup chopped bell pepper (any color, green or red works well for flavor and color)
  • 1 (28 oz.) can crushed tomatoes (the base of our rich sauce)
  • 8 ounces fresh mushrooms, sliced (adds an earthy depth; feel free to omit if preferred)
  • 2 teaspoons dried oregano (a classic Italian herb, essential for flavor)
  • 1 (12 ounce) box spaghetti, broken in half (crucial for even cooking in the Instant Pot)
  • 1 (10 ounce) can cream of mushroom soup (the secret to ultimate creaminess)
  • 1 cup water (for pressure building and cooking pasta perfectly)
  • 1/2 cup grated Parmesan cheese (for a sharp, salty finish)
  • 2 cups shredded cheddar cheese (for gooey, melty goodness; medium or sharp work great)

Equipment Needed

  • Instant Pot (6-quart or 8-quart)
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board

Step-by-Step Instructions for Instant Pot Baked Spaghetti

  1. Sauté the Aromatics: Turn your Instant Pot to the “Sauté” mode (normal setting). Once hot, add the ground beef. Break it apart with a wooden spoon and brown it thoroughly, until no pink remains. Drain any excess grease. Add the chopped onion and bell pepper to the pot with the browned beef. Continue to sauté for 2-3 minutes, stirring occasionally, until the onions soften and become translucent. Press “Cancel” to turn off the Sauté function.
  2. Layer the Ingredients: This step is crucial for preventing a “BURN” notice. Do NOT stir the ingredients after this point until instructed. First, pour the 1 cup of water into the bottom of the pot. Next, add the crushed tomatoes, distributing them evenly over the water. Sprinkle in the sliced mushrooms and dried oregano. Finally, gently lay the broken spaghetti noodles over the top in a criss-cross pattern, trying to keep them submerged as much as possible without stirring. (The noodles should be mostly covered by the liquid and other ingredients, but avoid pushing them to the very bottom). Top with the can of cream of mushroom soup.
  3. Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring it’s properly sealed. Turn the sealing valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 10 minutes on High Pressure.
  4. Quick Release and Finish: Once the cooking cycle is complete and the Instant Pot beeps, immediately perform a Quick Release (QR) by carefully turning the sealing valve to the “Venting” position. Stand back and allow all the steam to escape until the float valve drops. Open the lid away from your face.
  5. Stir and Melt the Cheese: Give the spaghetti a good stir from the bottom up to combine all the ingredients. If the sauce seems a bit thin, use one of the troubleshooting tips mentioned above (Sauté or rest). Then, stir in the grated Parmesan cheese and the shredded cheddar cheese until both are fully melted and incorporated, creating a creamy, cheesy sauce.
  6. Serve Immediately: Dish out your delicious Instant Pot Baked Spaghetti and enjoy!

Serving Suggestions & Recipe Variations

This Instant Pot Baked Spaghetti is a complete meal in itself, but it pairs wonderfully with a fresh side salad, crusty garlic bread, or steamed green beans for a well-rounded dinner. Get creative with variations:

  • Add More Veggies: Stir in a handful of fresh spinach or finely chopped zucchini during the last minute of sautéing or directly after pressure cooking.
  • Spice It Up: For a kick, add 1/2 teaspoon of red pepper flakes with the oregano.
  • Different Proteins: Substitute ground beef with ground turkey, Italian sausage, or a combination for a different flavor profile.
  • Extra Cheesy: Feel free to add an extra half cup of cheddar or a sprinkle of mozzarella before serving for even more cheesy goodness.

Storage and Reheating Tips

Leftovers of this Instant Pot Baked Spaghetti are just as delicious, if not more so! Store any remaining spaghetti in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions until hot, or gently warm in a pot on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the sauce.

Nutrition Information

Serving Size: 6
Amount Per Serving Calories 433

  • Total Fat 33g
  • Saturated Fat 16g
  • Cholesterol 96mg
  • Sodium 420mg
  • Carbohydrates 10g
  • Sugar 3g
  • Protein 24g

We are confident that this Instant Pot Baked Spaghetti will become a cherished recipe in your household, simplifying dinner time without compromising on flavor. It’s the ultimate comfort food, made effortlessly! If you’re not whipping up this delicious recipe in your Instant Pot right this second, make sure to pin this post to your favorite recipe board so you can easily find it later. Happy cooking!