My Instant Pot Spaghetti with Marinara goes from scratch to table in 25 minutes tops. I make the sauce “meaty” by adding some veggie crumbles. This is the kid friendliest recipe ever and it’s nut-free and vegan, of course.
I began to try perfecting this recipe for an Instant Pot Spaghetti with Marinara Sauce as soon as I got my Instant Pot, and I have been so pleasantly surprised by the results, I’ve never turned back. Now, this is the only way spaghetti with marinara gets cooked in our home. And since it’s Jay’s number one favorite food, that is pretty much all the time.
There are just five ingredients in my marinara sauce, and to make this a true one-pot meal, I added some protein in the form of meaty vegan crumbles. These are the kind you can buy from the frozen aisle at the supermarket, and the brand I usually get is Gardein, but you can also just use TVP or soy granules. If you don’t want to use the crumbles, you can make this with a plain marinara and the spaghetti is just as delicious.
What I love about the recipe is that I can prep as I go. Not that there is a whole lot to prep. I just need to chop some garlic, open a can of San Marzano tomatoes, and a pack of crumbles. That really doesn’t need to take more than five minutes, does it?
What I also love is how much deliciousness I get out of these few ingredients. When the marinara and spaghetti cook together, the sauce permeates the pasta, making it even tastier. This recipe cooks up the pasta perfectly al dente, so don’t worry about serving — or eating — mushy pasta.
- 1 tsp extra virgin olive oil (if you want to make the pasta oil-free, use 2 tbsp of water or vegetable stock)
- 6 cloves garlic, crushed and thinly sliced
- 12 oz veggie meatless crumbles or soy crumbles or TVP (optional)
- 1 28-oz can San Marzano tomatoes. Place the tomatoes in a bowl and crush them with your fingers.
- 1 tsp red pepper flakes
- 1 tsp dry oregano or basil
- Salt and ground black pepper to taste
- 12 oz dry spaghetti
Place the olive oil (or water) in the inner lining of the Instant Pot and set to saute. Add the garlic and, if using oil, stir-fry the garlic until it starts to turn lightly blonde. If you're using water, saute until the water evaporates.
Add the veggie crumbles and saute for a minute. Add the crushed tomatoes, red pepper flakes, oregano or basil, and spaghetti. I like to break up the spaghetti into 3-inch pieces so it steeps in the liquid.
Add 2 1/2 cups of water, salt and pepper to taste. Click in the lid of the Instant Pot and set it to pressure cook at high for 8 minutes.
Once the pressure cooking is done, wait 10 minutes, then let any remaining steam escape by turning the venting knob or steam release knob to the venting position. Open the lid and immediately, using a fork, stir the pasta and the sauce. This will keep the pasta strands from sticking together as they cool, so it's an important step.
Check seasoning and serve hot.
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More vegan one-pot meals for the Instant Pot:
Pasta with Sundried Tomato Pesto
Thanks for this recipe Vaishali. Like I commented in your last post, I too have been figuring out recipes using the new Instant pot. I showed this post to my teen boy; he says mom this is my lunch next week. He is loving my recipes on instant pot and I’ve promised him to present one as his graduation gift in few years. He loves cooking and says he’d love to have this new gadget.
Thanks again and God Bless
Meena.
Hi Meena, I am completely addicted to my Instant Pot now. I feel like making just about everything in it! 🙂 I hope your son loves the spaghetti as much as Jay did. And what a great idea to give it to him for a graduation gift.
Hurray! Pasta in the Instant Pot! Love one pot meal ideas. I will be making this soon. I have not used meat crumbles before, sounds interesting. If I wanted to use the Ikea frozen veggie balls, how do you think I should incorporate it?
Hi Krithika, I think the Ikea veggie balls could be a bit too delicate for the IP and may not hold together during the cooking, since the are mostly veggies, if I remember right. You could just warm them up separately on the skillet or in the microwave and add them at the end.
Wow this recipe looks amazing. I don’t yet have one but most of my friends are on the Instant Pot bandwagon. This delicious recipe may have been the tipping point cause it looks so darn good. I’m sharing this on my FB page for those who are smart enough to have an instant pot. Thank you
Thanks, Hanne!
Hi there! LOVING your blog! Hope you don’t mind me linking to your site on my side bar!? I love meeting fellow veggie bloggers and want to stop by and comment when I see a new post – LOVE this spaghetti btw!
This has become a constant at our dinner table. Thanks for this amazing recipe. We can’t have enough.
What would be the adjusted cooking time for whole wheat pasta?
We use vegan meatballs all the time in this. They hold up great.
Hi Kevin, set the whole wheat pasta to cook for two more minutes than regular. Great idea to use vegan meatballs!
Hi Vaishali, thanks for sharing wonderful receipes. Can you please tell whether I can cook brown rice pasta in the same way? Because this pasta becomes quite sticky after cooking. I never tried in IP. Can I also add whatever veggies I need at the time of saute? Or the veggies will be over cooked? Waiting for your reply
Hi Neelima, Glutenfree pasta is often very starchy and sticks together easily. If using gf pasta like brown rice pasta, reduce cooking time to four minutes, release pressure as soon as the time is done, and give the pasta a quick stir. I would prob not add too many veggies because the marinara will not taste as flavorful, but if you have to, perhaps something quick-cooking like peas, carrots or corn.