Around my house, spaghetti is a go-to quick and easy dinner on busy weeknights, but the Instant Pot makes it even easier with its set-it-and-forget-it preparation. Thanks to the addition of cream cheese, this particular version is a creamier kind of comfort that feels a little more special. It’s an easy meal that the whole family is always happy to tuck into.
One thing I love about the Instant Pot is its saute function – it allows you to brown things right in the pot so you don’t have to dirty another dish and that’s just how this recipe starts. After the ground beef is browned, you add spaghetti, a jar of sauce, a couple of seasonings, and some water, and seal up the pot and leave it to work its magic.
It only takes a nine-minute cook time for the noodles to get nice and tender and once the pressure is released you stir in the cream cheese and a bit of Parmesan which melt into the sauce and make it so nice and creamy. And that’s it – dinner’s served. If it got any easier it would cook itself, but thanks to the Instant Pot, I guess it kind of does!
Instant Pot Cream Cheese Spaghetti
- 1 lb lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 12 oz spaghetti, uncooked
- 1 (26 oz) jar spaghetti sauce
- 2 1/2 cups water
- 1 (8 oz) package cream cheese, chopped and softened
- 1/3 cup Parmesan cheese, grated, plus more for serving
- Set Instant Pot to "saute" mode and add ground beef. Season with salt and pepper, and cook until browned. Press "Cancel."
- Add garlic powder and spaghetti sauce and stir to combine. Break spaghetti noodles in half and add to pot along with the water, making sure pasta is fully covered.
- Close lid, making sure valve is set to "sealing." Cook on "Manual" setting for 9 minutes on High Pressure.
- Switch valve to "Venting" to do a quick release of pressure. Once pressure has released (the silver dot in the lid will drop), open lid and add cream cheese and Parmesan, stirring until melted.
- Serve with additional parmesan cheese and enjoy!
Recipe adapted from Spicy Southern Kitchen.