Instant Pot Greek Spaghetti—this spaghetti is not what you’re used to! It has a Greek flare with lemon, feta, cucumber, yogurt, tomatoes and more. This is a perfect summer dinner that is bursting with flavor.
Instant Pot Greek Spaghetti
When I was growing up I would play at my friend Sally’s house almost every day after school. Their mom, Margaret, would always make a dish she called Feta Spaghetti (the kids would call it Feta Spaghetta). I was always too shy and polite to accept Margaret’s offer of eating dinner with their family. But my mouth would be watering when she made that feta spaghetti. It smelled and looked amazing. I’m pretty sure Margaret’s version only had spaghetti noodles, butter and feta cheese.
I decided to play on the theme of feta spaghetti but add a few veggies and a protein to make it an all in one pot meal. It turned out to be a bright and colorful pasta dish that had loads of flavor. I highly recommend it!
More Greek Inspired Recipes…
How long does it take to cook pasta in a pressure cooker?
It depends on the type of noodle. For thin spaghetti it will take less time than, say, a thicker lasagna noodle or orecchiette pasta. The best rule of thumb for cooking pasta is to look at the back of the pasta box. Take that number and divide by 2 and then subtract 1-2 minutes. For example, if it says to boil for 10 minutes you divide that number by 2 and subtract 1-2 minutes. So that would be 3-4 minutes of pressure cook time.
Remember that it will take time for the pot to come to pressure. This usually takes about 10 minutes. If the pot is full of cold ingredients it will take longer to come to pressure.
How much pasta per person?
I like to use 2 ounces of pasta per person. In the Instant Pot, I use 1 ¾ cups of water/broth per 8 ounces of pasta. So for a whole 16 ounce box of pasta I use about 3 ½ – 3 ¾ cups of water/broth.
What Pressure Cooker Did You Use?
To make Instant Pot Greek 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.
This spaghetti is not what you’re used to! It has a Greek flare with lemon, feta, cucumber, yogurt, tomatoes and more. This is a perfect summer dinner that is bursting with flavor.
- 2 cups chicken broth
- 10 ounces dry spaghetti noodles (I used whole wheat)
- 1 (13 oz) package chicken smoked sausage, sliced into quarter inch slices (I used hillshire farm garlic chicken sausage)
- 2 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup feta cheese
- ½ cup sliced olives
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup diced red bell pepper
- ½ cup diced red onion
- ½ cup Greek yogurt
- Add chicken broth to the Instant Pot. Break up the spaghetti so that it will fit in the pot. Scatter the spaghetti in a criss cross pattern into the pot. Add in the sausage in an even layer. Dump in the lemon juice, vinegar, olive oil, garlic powder, oregano, salt and pepper.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Stir the spaghetti.
- Add in the feta, olives, tomatoes, cucumber, peppers, onion and yogurt. Toss until coated with the yogurt.
- Serve and enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Pasta
- Method: Instant Pot
- Cuisine: Greek
*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.