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Instant Pot Greek Spaghetti

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 35 minutes
  • Yield: 6-8 1x


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
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup feta cheese
  • 1/2 cup sliced olives
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup Greek yogurt


  1. 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. 
  2. 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. 
  3. Add in the feta, olives, tomatoes, cucumber, peppers, onion and yogurt. Toss until coated with the yogurt. 
  4. Serve and enjoy!


I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Pasta
  • Method: Instant Pot
  • Cuisine: Greek