This recipe is perfect for busy weeknights when you need something hearty, healthy, and fast. It’s high in protein, making it great for active lifestyles or anyone looking to stay fuller longer. The Instant Pot does all the heavy lifting, cutting down your cooking time while locking in rich, savory flavor. Plus, you only need one pot—less mess, more time to enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lean ground beef, ground turkey, or plant-based ground high-protein spaghetti (like chickpea, lentil, or whole wheat spaghetti) olive oil onion, finely chopped garlic, minced marinara or pasta sauce low-sodium broth or water Italian seasoning salt and pepper to taste optional: grated parmesan, red pepper flakes, fresh basil for serving
Directions
Set the Instant Pot to sauté mode. Heat olive oil and add chopped onion. Cook until softened, about 2–3 minutes.
Add garlic and ground meat. Cook until browned, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.
Break the high-protein spaghetti in half and layer it over the meat mixture.
Pour marinara sauce and broth (or water) over the pasta, ensuring the noodles are mostly submerged. Do not stir.
Seal the Instant Pot lid and set it to pressure cook on high for 8 minutes.
Once done, allow a natural release for 5 minutes, then quick release the remaining pressure.
Stir everything together, adjust seasoning if needed, and serve with your favorite toppings.
Servings and timing
This recipe serves 4 to 6 people. Prep time: 5 minutes Cook time: 8 minutes under pressure Additional time (sautéing, pressure build/release): about 10 minutes Total time: approximately 23 minutes
Variations
Vegetarian Option: Use plant-based ground meat and a protein-packed pasta made from legumes.
Spicy Style: Add red pepper flakes or diced jalapeños while sautéing the meat.
Cheesy Twist: Stir in a handful of shredded mozzarella or cottage cheese before serving for added creaminess and protein.
Extra Veggies: Add diced bell peppers, zucchini, or spinach for added nutrition.
Different Meats: Swap in ground chicken or a mix of beef and sausage for variety.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 1-minute increments, stirring between intervals, until heated through. You can also reheat it on the stovetop with a splash of water or broth to loosen the sauce. For longer storage, freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use regular pasta instead of high-protein pasta?
Yes, but it will reduce the protein content. Adjust cooking time slightly depending on the pasta type.
What’s the best high-protein pasta to use?
Chickpea or lentil-based pastas are great choices. Whole wheat pasta also contains more protein than traditional pasta.
Can I double the recipe?
Yes, but don’t fill the Instant Pot more than two-thirds full. Cooking time remains the same.
Does the pasta get mushy in the Instant Pot?
Not if you follow the instructions and don’t overcook. Avoid stirring before pressure cooking.
How do I prevent the burn warning?
Ensure there’s enough liquid to cover most of the pasta and don’t stir after adding the sauce and broth.
Is this recipe gluten-free?
It can be if you use a gluten-free high-protein pasta and check that your other ingredients are gluten-free.
Can I make this dairy-free?
Yes, just skip the cheese or use dairy-free alternatives for topping.
What kind of meat adds the most protein?
Lean ground beef and turkey are both high in protein. Choose 90% lean or higher for a healthy option.
Can I add more vegetables?
Absolutely. Add them after browning the meat or stir them in after pressure cooking.
Is this recipe kid-friendly?
Yes, it’s mild and customizable. You can also sneak in finely chopped veggies for picky eaters.
Conclusion
High Protein Instant Pot Spaghetti is the perfect combination of fast, healthy, and delicious. With simple ingredients and a quick cooking time, it’s a go-to dish that satisfies cravings while keeping nutrition in check. Whether you’re meal prepping or feeding a family, this one-pot wonder delivers big on both taste and health.
This High Protein Instant Pot Spaghetti is a nutritious, one-pot meal made with lean ground meat and protein-rich pasta. It’s a quick and comforting dish perfect for busy weeknights, offering classic spaghetti flavor with a healthy, high-protein twist.
Author:Catherine
Prep Time:5 minutes
Cook Time:8 minutes
Total Time:23 minutes
Yield:4 to 6 servings
Category:Main Course
Method:Pressure Cook
Cuisine:American
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef, turkey, or plant-based ground
8 ounces high-protein spaghetti (chickpea, lentil, or whole wheat), broken in half
2 cups marinara or pasta sauce
2 cups low-sodium broth or water
1 teaspoon Italian seasoning
Salt and pepper to taste
Optional toppings: grated parmesan, red pepper flakes, fresh basil
Instructions
Set the Instant Pot to sauté mode. Add olive oil and chopped onion. Cook for 2–3 minutes until softened.
Add garlic and ground meat. Cook until browned, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning.
Break spaghetti in half and layer it over the meat mixture.
Pour marinara sauce and broth or water over the pasta, ensuring the noodles are mostly submerged. Do not stir.
Seal the lid and set the Instant Pot to pressure cook on high for 8 minutes.
Let it naturally release for 5 minutes, then quick release the remaining pressure.
Stir everything together, adjust seasoning if needed, and serve with your favorite toppings.
Notes
Don’t stir the ingredients before pressure cooking to avoid the burn warning.Use chickpea, lentil, or whole wheat pasta for added protein.Add vegetables like bell peppers, spinach, or zucchini for extra nutrition.Leftovers store well for meal prep—freeze or refrigerate and reheat as needed.
