Instant Pot Cream Cheese Spaghetti with ground beef is fabulously creamy and rich. The pasta cooks right in the Instant Pot and it cooks perfectly. This is a meal you will want seconds of. Best part is this family meal can be made in under 30 minutes for a quick and easy weeknight meal.
Instant Pot Cream Cheese Spaghetti Recipe
This Instant Pot Cream Cheese Spaghetti tastes like normal spaghetti, only much much better. The cream cheese gives it extra flavor and wonderful creaminess. It is pure comfort food.
Cooking pasta in the Instant Pot is so easy and convenient. No need to cook the pasta separately. Everything can be done in the Instant Pot including browning the ground beef.
I use the Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer. It has been a really good investment. I use it at least once a week and it can also be used as a slow cooker and to make yogurt.
Recipe Tips
You can use any jarred spaghetti sauce for this recipe. Whichever is your favorite. I typically use either Ragu or Prego. If you like, you can use Italian sausage instead of ground beef.
Note: I use thin spaghetti for this recipe. If you use regular spaghetti, add a few minutes to the cooking time.
How To Serve
This creamy pasta goes great with a garden salad with Creamy Italian Dressing and some Garlic Bread. Another great side is Marinated Cucumber, Tomato, and Onion Salad.
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Storage
Leftovers keep really well. I think it tastes even better the next day. Refrigerate in an airtight container for 4 days and reheat in microwave.
More Instant Pot recipes
- Instant Pot Creamy Cajun Pasta
- Instant Pot Creamy Shells and Beef
- Instant Pot Crack Chicken
- Instant Pot Creamy Shells and Beef
- Instant Pot Caesar Chicken
Watch the video below to see how to make Instant Pot Cream Cheese Spaghetti.
Instant Pot Cream Cheese Spaghetti
Equipment
Ingredients
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 12 ounces uncooked thin spaghetti
- 2 1/2 cups water
- 1 (24-ounce) jar spaghetti sauce
- 1 (8-ounce) block cream cheese, cut into pieces and softened
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Lightly grease the insert to your Instant Pot. This is the Instant Pot I use. Turn to “Saute” mode and add ground beef. Cook until browned on bottom, flip over and break it apart to crumble it. Cook until no longer pink. Drain any excess grease.
- Turn Instant Pot off. Add garlic powder, salt, Italian seasoning, pepper, crushed red pepper and tomato paste. Stir to mix into ground beef.
- Break spaghetti in half and add to Instant Pot.
- Pour in water and spaghetti sauce. Make sure all spaghetti is submerged. Place lid on and set to Pressure Cook for 6 minutes.
- Do a quick pressure release. Remove the lid. Add the cream cheese and Parmesan cheese. Stir it in. Place lid back on and let sit for a few minutes to completely melt the cream cheese. Stir again and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
I like the one with cottage cheese AND cream cheese. Can I use both???
I made this tonight, it was very yummy!
43 min start to finish time for me to make this, but I made it in a duo mini instant pot. I think it takes mine longer to come up to pressure when it’s so full…
I used one whole package (16oz) thin spaghetti and the sauce ratio worked great.
Recipe turned out perfectly! So creamy and yummy, and the best part is just one dish to clean up. Normally with spaghetti it is 2 pots, a colander, and a messy stove top. Even though this way takes longer, the ease of clean up is way better!
I’m a newb with the Instant Pot. I’ve had it 2 weeks. This was my 5th meal. I got the burn error but the pasta was cooked pretty well just from the time it was building pressure (I have the 8 qt). Mixed the cream cheese and parm into the pot. Added canned mushrooms and canned olives slices. Let it since, with the lid on (on keep warm) for about 15 minutes before serving. Pasta was firm but my family LOVED it!! Our new favorite version of spaghetti. The creaminess and the slight tang the cream cheese added was wonderful. Thank you for a great recipe. Now if I can just make it again WITHOUT getting the burn error.
I made this and it’s okay. I prefer it made the regular way.
You don’t say when to add the Italian Seasoning.
Fixed it! 🙂
I do not have an Insta Pot. I would love to make this cream cheese spaghetti. How else could I make it in – skillet – crockpot??
I have always made it in the skillet. Just stir the cream cheese in with the sauce in a sauce pan until it’s creamed together. It’s delicious.
I only have a slow cooker wil it stil work or would oven be better.
Thanks for your recipes. It’s really nice .
hello dummy, it says BLOCK of cream cheese, NOT BLACK CREAM CHEESE
Your reply is rude. ALWAYS be kind, always. You never know what battle someone is fighting. Why cause further suffering? It only comes right back to you.
What is black cream cheese???????
it’s a really nice recipe. thanks for the post.