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.
Amazing! I needed a little more spaghetti sauce for my taste, I just added a couple of shots of water to the end and it was great. This would go great in my spaghetti bread recipe!
I made this tonight for dinner and kept getting burn notices. I was using gluten free pasta, so don’t know if that was the problem. It turned out fine and was very tasty.
Hi! Just wanted to let you know that there’s a typo in the recipe title (Spaghetti). I’m looking forward to trying this tonight. Looks delish.
Instant hit in our house my family wasn’t even through their first plates and were already talking about me making it again and everyone got seconds!!
This recipe was great. I never made IP Spaghetti before, still new at using the IP. But decided to give it a try. It was easy. I did add my own touch to it. Added Sauteed Garlic (instead of Garlic Powder) Bell Peppers, onions and Mushrooms and added 1 cup red wine to it along with the listed amount of water. The spaghetti dish turned out a bit thinker than I like, but again, all that matters is what my hubby thinks and he loved it. The Cream Cheese addition was nice. Extra Creamy.
I added box of fresh sliced mushrooms and fresh garlic to the meat at time of seasoning.. I used rigatoni which is thicker pasta and it was a 20 oz bag. I used 1 1/2 jars of sauce and1 jar of water. Made enough to feed 8 people. There was only 3 of us tonight so I put leftovers in a casserole dish with remaining sauce. Will add cheese on top, bake in oven for a pasta bake in a couple of days. Good taste. Will make again with spaghetti next time.
I would leave out cream cheese, not a good idea. Did not taste good and no one wanted seconds.
Can you replace the water with chicken stock?
This is delicious! Tastes just like baked spaghetti but much easier and quicker. And only one pot to wash! I only had 16 ounces of angel hair pasta, so I cooked it for 5 minutes on high pressure. I did have to add more water to cover the dry noodles . So good! Thank you for a great recipe!
This came out great and was just as good with leftovers