Instant Pot Million Dollar Spaghetti–spaghetti but a whole lot better. A ground beef sauce is served with spaghetti noodles and then cream cheese is stirred in for an ultimate creamy dinner. Kids and adults love this spaghetti!
Instant Pot Million Dollar Spaghetti
If you’re a fan of cream cheese you’ll love this recipe for Instant Pot cream cheese spaghetti. It’s all the goodness of spaghetti but better with the addition of cream cheese and a sprinkling of cheddar.
If you aren’t looking to serve a crowd this recipe can easily be halved. Just cut all the ingredients in half but keep the cooking time the same.
This is a good recipe to make for a neighbor or friend. Just pile the spaghetti into a glass baking dish and sprinkle with the cheese and then stick it in the oven to melt the cheese. It looks like a fancy time-consuming casserole but really it only took you 15 minutes. Add a salad and some garlic bread and you’re all set.
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What Pressure Cooker Did You Use?
To make Instant Pot Cream Cheese Spaghetti I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Million Dollar Spaghetti
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 18 minutes
- Yield: 8–10 servings 1x
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Pin RecipeDescription
Spaghetti but a whole lot better. A ground beef sauce is served with spaghetti noodles and then cream cheese is stirred in for an ultimate creamy dinner. Kids and adults love this spaghetti!
Ingredients
- 1 lb ground beef
- 1 tsp salt
- 1 tsp garlic powder
- 3 cups water
- 1 lb thin spaghetti, uncooked (I used whole wheat)
- 1 (24 oz) jar or can spaghetti sauce
- 8 oz cream cheese, cubed
- 1 cup grated cheddar
Instructions
- Turn your Instant Pot to the saute function. When the display says hot add in the ground beef. Break the meat up with a wooden spoon. Sprinkle in the salt and garlic powder. Brown the meat. Drain off any excess grease.
- Pour the water into the pot. Break the spaghetti noodles in half and add them into the pot in a criss cross pattern. Push the noodles down a bit. Pour the spaghetti sauce evenly over the top.
- Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes. When the 3 minutes is up let the pot sit there for 5 minutes and then move the valve to “venting.”
- Stir in the cream cheese until it is melted. Sprinkle the cheddar on top and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Pasta
- Method: Instant Pot
- Cuisine: American
Keywords: pasta
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’m going to try this with Chicken instead of ground beef and the Classico Alfredo sauce. Will serve with Parm instead of Cheddar. Could even add in some Spinach at the end in lieu of the cream cheese step. Just an experiment.
★★★★★
Sounds like a good experiment to me!
Hi, was wondering what you mean by venting?
Your Instant Pot has two settings for the valve. Sealing and venting. When you want to release the pressure you move the valve to venting.
Would you change the time if using a different noodle, like elbow?
I haven’t cooked this because of the high number of calories and carbs. Is there some way to get the same goodness and creaminess with fewer calories and carbs?
Perhaps using lower fat cream cheese. But the carbs are going to be high no matter what because it’s pasta. You could always make a spaghetti squash instead.
I’d do 4-5 minutes for macaroni.
Some of my spaghetti clumped together did I do something wrong I added everything that the recipe called for
★★★★
Sometimes that happens with spaghetti. Did you fan them out?
Made this tonight with mild italian sausage instead of beef. WOW. My kids asked it be added to the regular dinner rotation, heh. I also subbed chicken broth for the water…well water with an Edward & Sons not-chicken bouillon cube in it. I always do this when I cook pasta in my instant pot though.
★★★★★
I’m not familiar with Edward and Sons not chicken bouillon. Sounds interesting! Where do you get it?
I like to cook in batches so I can have the whole weeks dinner ready. Would this be ok in the freezer in individual portions?
I was thinking I could bake it so the cheese is crispy. 200 for 10-15 minutes or so? Has anyone tried it?
yes I think that would work really well!
Can I use angel hair pasta instead of spaghetti and chicken instead of ground meat? Should I cook it for the same amount of time
I would cut the cooking time down by 1-2 minutes for angel hair. You will need to cut the chicken into bite size pieces.
Or maybe use ground chicken/turkey??
This is the best spaghetti I’ve ever had! The noodles cooked perfectly and the creaminess is amazing. Subscribing to your blog now!
★★★★★
Glad you liked it Liz!
Hi! I’ve made the recipe and we love it! Could you help me adopt it for regular spaghetti and frozen meatballs without the cream cheese? The other recipes that I have tried come out with watery sauce, and not enough noodles (half a box) to feed our family of four. I use a 6 qt Instant Pot. Thanks for any help!
Hi Tara, I have had the same issues as you! I need to try again. I’ve tried like 3 separate times and it never turns out well for me.
Do you put the ground beef back in with noodles?
yes
I make this recipe all the time in the insta pot. It has become a favorite in my house. After it’s done I put it in the oven with cheddar cheese on top till it melts and browns.
Nice! So glad you like it!
If I substitute Zoodles for the spaghetti noodles you suggested to not cook the Zoodles in the Instant Pot. Would the 3 cups of water written in the recipe be totally eliminated as well?
This is how I would cook it with zoodles:
1 lb ground beef
1/2 tsp salt
1/2 tsp garlic powder
1 lb zoodles
1 (24 oz) jar or can spaghetti sauce
8 oz cream cheese, cubed
1 cup grated cheddar
1. Turn your Instant Pot to the saute function. When the display says hot add in the ground beef. Break the meat up with a wooden spoon. Sprinkle in the salt and garlic powder. Brown the meat. Drain off any excess grease.
2. Stir in the zoodles and spaghetti sauce. Heat through using the saute setting. Add in the cream cheese in little chunks and stir until melted. Add in the cheddar and serve.
Would this recipe work to substitutie Zoodles for the pasta?
I would not cook zoodles in the Instant Pot because they will get overcooked. You could however cook them on the saute setting.
This is my first recipe I’m trying with my brand new Instant Pot. I am using 1 lb. Ground beef and 24 oz. Sauce, as stated in the recipe. But only 8 oz. (1/2 lb.) noodles. Should I half the water?
yes halve the water!
This was the easiest thing I have made in a while. It was really good! I substituted already cooked chicken breast for beef. And it was still good!
★★★★★
That does sound really good!
I had large clumps of undercooked noodles in spite of trying to stir them around before cooking. What did I do wrong?
Hmmmm, I’m not sure! Was is spaghetti?
Not the original poster but I also had this happen to me. I just stirred the spaghetti and left the uncooked noodles at the bottom, closed the lid and left it in there for another 5 minutes. After that everything was good.
★★★★★
Karen, I have someone in my household that has acid reflux, so no tomatoes–I used chicken breasts that I browned-added garlic powder, Italian spices to meat, same water, spaghetti, one can of mushroom soup, one can of cream of celery instead of marinara sauce, then added cream cheese and cheddar cheese. It was delicious. I also added some broccoli and sautéed onions. I will add some mushrooms next time.
So quick and easy.
★★★★★
Sounds amazing!
Thank you so much for all your recipes! I love each and everyone I’ve tried (5-6 so far). I made this dish with marinara last weekend and then tried one of the commenters suggestions to sub cream of mushroom and celery this weekend. Both were delicious and fed my family for multiple nights! Thank you.
★★★★★
Did you brown the beef first? And do you think this would work with frozen ground beef?
In the first step I did brown the beef. I would cook the frozen meat for 5 minutes on a trivet with a cup of water in the bottom. Then I would brown it and follow the recipe as it is written.
Walked in from work at 5:10 and was eating dinner at 6 p.m. Really good and fast and hubby approved. I had some WW zero point marinara in the freezer that I used for the spaghetti sauce and subbed 1/3 fat cream cheese. It was all very good and since there are only two of us, I have a container for another meal and a container for the freezer. Thanks for another keeper!
★★★★★
That is fantastic Brenda! I love it!
Tried to cut it half wasnt good
Could you tell me your preference in spaghetti sauce?
I am not picky but I do like the Classico brand.
“If you’re a fan of cream cheese ….” – you mean there are people who aren’t? LOL
Cannot wait to try this one – looks perfect for a busy weeknight. Thanks again for all the wonderful recipes!
People that don’t like cream cheese are not my people.
LOL – right!
How would you recommend cooking this if you don’t have an instant pot?
I would do it on the stove top. Boil the noodles and drain. Brown the meat in a skillet add in the noodles and sauce. Stir in the cream cheese. Very easy!
Can this be done instead with a slow cooker? If so, at what temp, and how long for cook time? Thank you!
Pasta turns out gloopy in the slow cooker. I would make it on the stove top if I were you 🙂
How much water do I use if I reduce all of the other ingredients in half for 4 servings?
half the amount of water too. So 1 1/2 cups.