Instant Pot Spaghetti Bolognese | One Pot

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I have fallen in love with my Instant Pot. Today I'm sharing my Instant Pot Spaghetti Bolognese recipe (commonly referred to in my house as Spag Bol) , it's my first instant pot recipe to make it on to the website, but I have a few more coming.

Bowl of spaghetti bolognese with an instant pot in the background

Why This Recipe Works

  • It's a one-pot wonder, everything goes into the one pot (instant pot) and out comes a yummy spaghetti bolognese
  • The grated mushrooms not only boost the veggie content of the meal they also boost the flavour
  • Made with everyday ingredients, nothing fancy or flash

Ingredients You Will Need

This recipe calls for minced beef, mushrooms, beef stock, tomato puree, frozen spinach dry spaghetti, and some basic herbs and spices.

Although I have called this recipe instant pot spaghetti, it could be called instant pot pasta, you can sub the spaghetti for another dry pasta, I've used penne and macaroni successfully

Flat lay of instant pot spaghetti ingredients with text overlay.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used spaghetti, passata (tomato purée), onion powder, garlic powder, Italian herbs, and frozen chopped spinach from their range in this recipe.


Step by step instructions

  • Grate the mushrooms. (photo 1)
  • Pop your instant pot on to sauté mode, brown off the mince and the grated mushrooms (photo 2)
  • Season the browned mince with the onion and garlic powder and a little salt
  • Add the passata and half the beef stock, stir through the Italian herbs so that the meat sauce is well combined (photo 3)
  • Switch off the instant pot for now
  • Break the spaghetti strands in half and layer on top of the bolognese sauce (photo 4)
  • Add the frozen spinach on top (photo 5)
  • I then like to pour the remaining beef stock into the passata jar and give it a good shake, to get out all the tomato purée, pour this over the pasta and spinach. Don't worry it won't be completely covered with liquid (photo 6)
  • Put the lid on your instant pot, choose the pressure cook mode, and set the cooking time to 9 minutes
  • Let your instant pot do its thing
  • Once it has completed its program, vent the instant pot (be sure to ensure the vent is not pointing towards you when you do this. I find with pasta it is best to vent the instant pot soon after the cooking has finished, otherwise, the pasta keeps cooking and can get a bit stodgy
  • Once the instant pot has released all the pressure and steam, open the lid away from you... and voila, after a quick stir, you should have a complete family meal ready to serve
7 photo collage showing the steps to making instant pot spaghetti bolognese

Top Tips

Here is how you can make this instant pot spaghetti perfectly every time!

  • My biggest tip, is to stick to the liquid to pasta ratio in the recipe. 500g of dry pasta to 1700mL of liquid ingredients (stock and tomato purée)
  • Make sure you stick to the instruction order, i.e. it is very important that the bulk of the liquid is at the bottom of the instant pot, i.e. below the dry pasta. 
  • Grating the mushrooms means you get all the nutritional benefit, all the flavour, but no grumbles from kids who can find mushrooms a tricky texture

FAQs

Can you cook pasta in an instant pot?

From what I can gather, the official instructions from instant pot say you can't, but there are so many instant pot recipes for pasta online that beg to differ. The inquiring Chef has a great set of instructions for cooking pasta in an instant pot.

Do other types of pasta work in this recipe?

You can substitute the 500g dry spaghetti for another dry pasta, this recipe will not work with fresh pasta.


Kid-Friendly Meal Ideas

If you are on the hunt for other quick kid friendly meals (that are also full of vegetable goodness) then be sure to check out:

Spaghetti bolognese cooked in an instant pot

If you made my instant pot spaghetti bolognese or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
spaghetti bolognese in a white bowl with fork

Instant Pot Spaghetti

Easy instant pot spaghetti bolognese, all cooked in one pot this is a quick family meal
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Instant Pot Spaghetti, Instant Pot Spaghetti Bolognese, Pressure Cooker Spaghetti, Pressure Cooker Spaghetti Bolognese
Servings: 6 People
Calories: 764kcal

RATE THIS RECIPE

4.79 from 28 votes

Equipment

  • Instant Pot (Pressure Cooker)

Ingredients

  • 200g mushrooms approx. 2 cups of button mushrooms
  • 1 tablespoon olive oil
  • 500g minced beef 17oz This recipe will also work with minced lamb or pork (chicken and turkey can be a bit dry
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 pinch salt to taste
  • 700 g passata Passata is a tomato purée
  • 1000 ml beef stock 33 fluid oz
  • 2 tablespoon italian herbs (dried)
  • 500 g spaghetti (dry) 17oz can be substituted for another pasta shape
  • 80 g Frozen chopped spinach

Instructions

  • Grate the mushrooms.
  • Pop your instant pot on to sauté mode, brown off the mince and the grated mushrooms.
  • Season the browned mince with the onion and garlic powder and a little salt.
  • Add the passata and half the beef stock, stir through the Italian herbs so that the meat sauce is well combined.
  • Switch off the instant pot for now.
  • Break the spaghetti strands in half and layer on top of the bolognese sauce.
  • Add the frozen spinach on top.
  • I then like to pour the remaining beef stock into the passata jar and give it a good shake, this will get out all the tomato purée, pour this over the pasta and spinach. Don't worry it won't be completely covered with liquid.
  • Put the lid on your instant pot, choose the pressure cook mode, and set the cooking time to 9 minutes.
  • Let your instant pot do its thing. Once it has completed its program, vent the instant pot (be sure to ensure the vent is not pointing towards you when you do this.) I find with pasta it is best to vent the instant pot soon after the cooking has finished, otherwise, the pasta keeps cooking and can get a bit stodgy
  • Once the instant pot has released all the pressure and steam, open the lid away from you... and voila, after a quick stir, you should have a complete family meal ready to serve

Notes

  • Make sure you stick to the order, i.e. it is very important that the bulk of the liquid is at the bottom of the instant pot, i.e. below the dry pasta. 
  • You can add other veggies if you want to, ie grated carrot, onion, etc, I would sauté these before you brown the mince.
  • My biggest tip, is to stick to the liquid to pasta ratio in the recipe. 500g of dry pasta to 1700mL of liquid ingredients (stock and tomato purée)
  • You can use other minced meat, pork and lamb both work well, chicken and turkey can be a little dry so you made need extra olive oil

Nutrition

Calories: 764kcal | Carbohydrates: 99g | Protein: 52g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 474mg | Potassium: 3418mg | Fiber: 13g | Sugar: 22g | Vitamin A: 2187IU | Vitamin C: 27mg | Calcium: 131mg | Iron: 9mg

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2 Comments

  1. 5 stars
    Such an easy recipe! I don’t have an instant pot. I used just a regular pot, followed the instructions and it worked perfectly.
    So tasty!