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Instant Pot Spaghetti

Course Dinner
Cuisine Italian
Keyword Pasta


  • 1.5 lbs ground beef
  • 2 15oz cans of tomato sauce, divided
  • 14.5 oz can of diced tomatoes
  • 10 oz can of Rotel (original)
  • 4 oz sliced mushrooms
  • 6 oz tomato paste, divided
  • 1 tbsp Italian seasoning
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 8 ounces linguine


  1. Add all ingredients except linguine, 1 can of the tomato sauce and half of the tomato paste.

  2. Set pressure cooker to manual setting for 4minutes

  3. When finished, do a quick release.When the quick release has finished, open up the pot and add in linguine (broken in half), the second can of tomato sauce, and the remainder of the tomato paste.

  4. Push the pasta down into the rest of the sauce and break it up a little.Put the pressure cooker lid back on, set back to pressure and do a manual setting for 6 minutes.

  5. After another quick release, add some Parmesan cheese and parsley to garnish, if desired