Instant Pot Spaghetti with Meat Sauce — Easy One-Pot Winter Dinner

This episode features a comforting, easy-to-make recipe developed by Megan Porta from Pip and Ebby. Her Instant Pot Spaghetti with Meat Sauce is a true one-pot meal that simplifies dinner without sacrificing flavor.

Designed for busy evenings and chilly winter nights, this dish lets the Instant Pot do the heavy lifting. Anne walks through the method in the episode and highlights ways to use the finished meal—whether served straight from the pot, turned into leftovers for lunches, or adapted with quick additions to suit your pantry.

Printable Recipe and Ingredients

The full printable recipe is linked above on Megan’s site. If you’re making a grocery list, here are the ingredients used in this version of Instant Pot Spaghetti with Meat Sauce:

Meat and Pasta: Ground beef (1.5 lb) and Spaghetti (8 oz)
Veggies: 1 onion (medium, diced)
Sauce components: Jarred spaghetti sauce (24 oz), diced tomatoes (15 oz), beef broth (30 oz)
Seasonings: Garlic (3 cloves), Italian seasoning (1 tbsp), fennel seed (1 tbsp), brown sugar (1 tsp), seasoned salt (1 tsp), salt (1 tsp), pepper (1 tsp)
Toppings: Freshly grated Parmesan (¼ cup)

How this One-Pot Spaghetti Works

Instant Pot spaghetti simplifies the classic stovetop approach by cooking the pasta directly in the sauce and broth, which concentrates flavor and reduces dishes to wash. Browning the ground beef and sweating the onion and garlic first adds depth, while the combination of jarred sauce, diced tomatoes, and broth creates a rich base. Fennel seed and Italian seasoning bring Italian-inspired aromatics; a touch of brown sugar balances acidity.

Overview of the Method (High-Level)

Begin by sautéing the diced onion and garlic, then brown the ground beef in the Instant Pot and drain excess fat if needed. Add seasonings, jarred sauce, diced tomatoes, and beef broth, stirring to combine. Break the spaghetti in half or thirds and layer it into the pot so it is mostly submerged in liquid. Close the lid and cook according to your Instant Pot’s instructions for pasta. Release pressure as recommended, stir gently to combine sauce and pasta, and finish with grated Parmesan.

Tips, Variations, and Substitutions

Swap ground beef for ground turkey or Italian sausage for a different flavor profile.
Try whole-wheat or gluten-free spaghetti if needed—adjust liquid slightly based on package directions and texture preferences.
If you prefer more vegetables, add sliced mushrooms, bell peppers, or a handful of baby spinach stirred in after cooking.
For a brighter sauce, finish with a splash of red wine vinegar or a squeeze of lemon juice to taste.
If you like a little heat, stir in red pepper flakes or a dash of hot sauce when seasoning.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in short intervals, stirring between each interval to ensure even heating. This dish also freezes well—cool completely before transferring to freezer-safe containers for up to 2–3 months.

Serving Suggestions

Serve with a generous sprinkle of Parmesan and a side of crusty bread or a simple green salad. Roasted or air-fried vegetables make a nice accompaniment; in this episode they also mention air fryer roasted red peppers as a complementary side.

Also mentioned in this episode:

Air fryer roasted red peppers

To learn more about Megan and see additional recipes and photos, follow her on Instagram: pip.ebby.