Instant Pot Pasta with Meat Sauce

This Instant Pot Pasta with Meat Sauce is the ultimate one-pot dinner that is simple, satisfying, and ready in no time. With just three main ingredients (pasta, ground meat, and your favorite jarred sauce), everything cooks together in a pressure cooker making it perfect for busy weeknights!

As an Italian girl, pasta and sauce are in my DNA. Growing up, Sundays meant a pot of sauce simmering on the stove all day, filling the house with the kind of warmth and anticipation that only homemade Italian food can bring.

But let’s be real, these days I don’t always have time to tend to a slow-cooked sauce or wait hours for dinner. That’s where the Instant Pot comes in. Using pressure and steam, it locks in flavor and cooks everything together in a fraction of the time, creating a rich and hearty dish in just 30 minutes without having to look after it.

With just three simple ingredients, pasta, ground meat, and a good jar of sauce, everything cooks together under pressure. The noodles soak up the flavors in a way that feels like it’s been simmering for hours. A no drain pasta, no extra pans, just a rich and hearty Italian inspired dinner ready in about 30 minutes!

🫙Ingredients

• Ground Italian Sausage – The main source of protein and flavor. Italian sausage adds a savory, slightly spicy depth, but you can also use ground beef, turkey, or chicken. If using a milder protein, season it with Italian herbs, garlic powder, onion powder, and red pepper flakes to enhance the flavor.
• Jarred Pasta Sauce – A 24-ounce jar of your favorite pasta sauce works perfectly. Stick to a traditional tomato-based sauce rather than a creamy one to make sure it cooks properly.
• Pasta – Rotini is used in this recipe, but penne, rigatoni, spaghetti, or elbow macaroni work just as well. Gluten-free pasta can also be used, but be mindful of slight texture differences when pressure cooking. Whole wheat pasta is another great option for added fiber and a heartier bite.
• Avocado Oil – Used to sauté the meat, helping it brown and develop flavor. Olive oil or any neutral cooking oil can be substituted if needed.
• Water – Necessary for pressure cooking, allowing the pasta to absorb moisture and cook evenly. If you want extra flavor, swap half of the water for broth or add a splash of red wine for richness.

🍝 How to make Instant Pot Pasta with Meat Sauce

1️⃣ Preheat and Sauté the Meat: Turn your Instant Pot to Sauté mode on high and add two teaspoons of oil to coat the bottom. Once the oil is hot, add one pound of ground Italian sausage, beef, or turkey. Use a wooden spoon or spatula to break the meat into crumbles as it cooks. Sauté until the meat is fully browned and no longer pink, about 5 to 8 minutes. If using lean meat, you may want to drain excess grease before proceeding.

2️⃣ Add the Pasta Sauce: Pour a 24-ounce jar of pasta sauce directly into the Instant Pot over the cooked meat. Stir well to evenly distribute the sauce and coat the meat. This helps infuse the meat with rich tomato flavor before pressure cooking.

3️⃣ Layer the Pasta: Spread uncooked pasta evenly over the meat and sauce mixture. Gently press the pasta down into the sauce without stirring. This ensures even cooking and prevents the pasta from clumping together.

4️⃣ Add Water for Pressure Cooking: Fill the empty sauce jar with one cup of water, seal it, and give it a good shake to loosen any remaining sauce. Pour this water evenly over the pasta. Lightly press the pasta down again so it is just barely submerged in liquid. Do not stir, as this could cause the pasta to stick or burn during cooking.

6️⃣ Pour water evenly over your pasta. Push pasta down into water and sauce mixture once again. Pasta should be JUST covered.

5️⃣ Pressure Cook the Pasta: Secure the Instant Pot lid and set the valve to Sealing. Select Manual (or Pressure Cook) mode and set it to High Pressure for 8 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.

6️⃣ Quick Release the Pressure: Once the cook time is complete, carefully perform a quick release by turning the valve to “Venting.” Stand back and allow the steam to fully escape before opening the lid.

7️⃣ Stir and Serve: Open the Instant Pot and stir the pasta, ensuring the sauce and meat are evenly mixed. The pasta will continue to absorb some of the liquid as it sits. Serve hot, garnished with freshly grated Parmesan, chopped basil, or a sprinkle of red pepper flakes for extra flavor.

👩🏻‍🍳Expert Tips

• Let the oil heat up before adding the meat so it sears instead of steams, giving it better texture and flavor. If the meat sticks a little at first, that’s a good thing—those browned bits add extra depth to the sauce.
• Shake the sauce jar with water before adding it to the pot so no flavor goes to waste. That last bit of sauce clinging to the sides is gold, and it also helps with the liquid ratio for cooking.
• Resist the urge to stir before pressure cooking since keeping the layers intact prevents the dreaded burn notice. The liquid settles where it needs to, and the pasta absorbs moisture perfectly as it cooks.
• After pressure cooking, let the pasta sit for a minute before stirring so the noodles finish absorbing the sauce without breaking apart. A quick stir too soon can make them a little mushy.
• If the sauce looks thin right after opening the lid, give it a good stir and let it sit for a few minutes before serving. The residual heat thickens everything up naturally, making for a rich, clingy sauce.
• Use the quick release carefully by turning the valve away from your hand to avoid getting hit with a burst of hot steam. A kitchen towel over the valve can help keep splatters in check.
• If the pasta seems slightly underdone, just stir and let it sit with the lid loosely on for a few minutes before serving. The heat inside the pot will finish cooking it without turning it to mush.
• Scrape the bottom of the pot before sealing the lid if anything is stuck after sautéing. This keeps the Instant Pot from thinking something is burning and stopping the cooking process mid-cycle.

🐔Ways To Customize

• Meat: Italian sausage, chicken, ground beef, ground pork, ground turkey, shredded rotisserie chicken, meatballs, diced ham, chorizo, plant-based ground meat.
• Sauce: Traditional marinara, tomato basil, roasted garlic tomato sauce, arrabbiata for extra spice, vodka sauce, homemade tomato sauce, chunky vegetable pasta sauce, pesto mixed with marinara, Bolognese-style meat sauce, sun-dried tomato cream sauce.
• Pasta: Rotini, penne, rigatoni, elbow macaroni, spaghetti (broken in half), fusilli, cavatappi, ziti, shells, whole wheat pasta, gluten-free pasta.
• Seasonings: Garlic powder, onion powder, crushed red pepper flakes, Italian seasoning, dried basil, oregano, smoked paprika, fennel seeds, black pepper, fresh parsley for garnish.

🧊Storage Instructions

Storing: Store in an airtight container in the refrigerator for up to four days. Let it cool completely before sealing.

Freezing: Transfer cooled pasta into a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm leftovers in a pan over medium heat with a splash of water or broth to loosen the sauce, stirring occasionally until heated through.

❓FAQ

🥘More Easy Instant Pot Dinner Recipes

• Instant Pot Short Ribs
• Instant Pot Lemon Garlic Chicken
• Instant Pot Breakfast Casserole
• Instant Pot Salsa Verde Chicken
• Instant Pot Acorn Squash