Name: Instant Pot Lentil Spaghetti Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Cuisine: Italian
Ingredients: 1-2 tablespoons olive oil; 1/2 onion, diced small; 2 cloves garlic, minced; 3/4 teaspoon salt; 2 cups cooked green lentils; 2 cups water; 8 ounces spaghetti, broken in half; 1 jar (25.5 ounces) vegan marinara sauce

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If you’re looking for a hearty, comforting meal that comes together in a flash, you’re going to love this Instant Pot Lentil Spaghetti Recipe. It’s one of those dishes I make on busy weeknights when I want something filling but easy—plus, it’s packed with protein from the lentils and flavors that feel totally homemade. Trust me, the Instant Pot does all the heavy lifting, so you get perfectly cooked pasta every time with minimal fuss. Stick around because I’m about to share all my favorite tips to help you nail it on your very first try!

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Why This Recipe Works

Speed & Convenience: Using the Instant Pot means pasta and lentils cook together quickly, cutting down meal prep time.
Perfect Texture: Cooking spaghetti broken in half directly in the sauce and water creates an evenly cooked, flavorful dish.
Balanced Nutrition: Lentils add protein and fiber, making this a satisfying vegan meal without extra meat or cheese.
Simple Ingredients: You probably have everything on hand, or can easily grab from the store, so no fuss or weird substitutions required.

Instant Pot Lentil Spaghetti, healthy lentil pasta, quick vegan dinner, easy Instant Pot recipes, protein-packed pasta dishes - A close-up view inside a shiny stainless steel pot filled with spaghetti noodles mixed with small lentils in a rich red tomato sauce; the noodles have a soft yellow color and are coated well by the thick, slightly chunky sauce; a spoon is stirring the mixture, showing a tangled clump of noodles lifted above the rest with pieces of lentils visible around; steam rises gently from the hot dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Instant Pot Lentil Spaghetti Recipe lies in the blend of simple pantry staples and fresh ingredients that come together to make a meal that’s both cozy and nutritious. Each component plays a role in balancing flavor, texture, and ease.

Instant Pot Lentil Spaghetti, healthy lentil pasta, quick vegan dinner, easy Instant Pot recipes, protein-packed pasta dishes - Flat lay of a small white ceramic bowl of golden olive oil, half a fresh yellow onion diced finely on a simple white plate, two peeled cloves of garlic next to the onion, a small white bowl with coarse salt crystals, a pile of cooked green lentils arranged neatly on a white ceramic dish, a simple white bowl filled with clear water, a bundle of uncooked golden spaghetti noodles loosely arranged, and a white ceramic bowl filled with vibrant red vegan marinara sauce, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness and helps saute the aromatics to bring out their natural sweetness.
Onion: The foundation of flavor; dicing it small lets it melt into the sauce beautifully.
Garlic: Just the right amount of garlic amps up the savory notes without overpowering.
Salt: Balances and enhances every ingredient, don’t skip it!
Cooked green lentils: The true star protein that gives the spaghetti a meaty texture and earthy flavor.
Water: Ensures there’s enough liquid for the Instant Pot to build pressure and cook the pasta evenly.
Spaghetti: Broken in half to fit neatly inside the pot and to cook evenly without sticking together.
Vegan marinara sauce: The flavorful liquid that infuses the lentils and pasta with Italian-inspired goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this recipe is a fantastic base for your creativity. Sometimes I jazz it up with different herbs or swap in my favorite pasta shapes. You should feel free to make it your own — that’s part of the fun, right?

Add some heat: I often toss in red pepper flakes while sautéing the onion and garlic for a subtle kick.
Swap lentils: If you can’t find pre-cooked green lentils, red lentils can work, but cook time may vary.
Go gluten free: I haven’t tested gluten-free pasta in this recipe yet, but many readers tell me it works just fine – just watch your Instant Pot timer closely to avoid mushiness.
Make it creamy: Stir in coconut cream or vegan cheese after cooking for a luscious finish.

Step-by-Step: How I Make Instant Pot Lentil Spaghetti Recipe

Step 1: Sauté your aromatics to build flavor

Start by pressing the “sauté” button on your Instant Pot and adding the olive oil. When the oil shimmers, toss in the diced onion and minced garlic. Stir for about 3 minutes until the onion gets soft and translucent—the aroma at this point is already mouthwatering. Don’t rush this step; it really sets the stage for a rich, flavorful sauce. Then sprinkle in the salt and add the cooked lentils, giving everything a good stir before turning off sauté mode.

Step 2: Add liquid, deglaze, and arrange your noodles

Pour in the water and use a spatula to scrape off any browned bits stuck to the bottom—that’s called deglazing, and it’s key to preventing the dreaded “burn” error on the Instant Pot. Then add the spaghetti, broken in half, laying them on top of the lentils. Pour the marinara sauce evenly over the noodles. I like to gently push the noodles down into the liquid so everything is covered, but resist the urge to stir—it’ll just make the noodles stick together or sink unevenly.

Step 3: Pressure cook and quick release

Seal up your Instant Pot and set it to cook on high pressure for 9 minutes. When done, use the quick release method to release the pressure right away—this keeps your spaghetti perfectly al dente and stops it from turning mushy. Give everything a good stir to combine the lentils, pasta, and sauce evenly before serving.

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Pro Tips for Making Instant Pot Lentil Spaghetti Recipe

Use Pre-Cooked Lentils: I always use those pre-cooked lentils from the fridge section to save time—just make sure they’re drained well.
Don’t Skip Deglazing: Scraping those browned bits off the bottom is the secret weapon that keeps the Instant Pot from erroring out.
Break Pasta in Half: It makes the spaghetti fit better and cook evenly in the pot without clogging the valve.
Quick Release to Avoid Overcooking: Instant Pot pasta can quickly turn to mush if you wait for natural pressure release—so do the quick release right when it beeps.

How to Serve Instant Pot Lentil Spaghetti Recipe

Instant Pot Lentil Spaghetti, healthy lentil pasta, quick vegan dinner, easy Instant Pot recipes, protein-packed pasta dishes - A close-up of a white bowl filled with spaghetti noodles coated in rich red tomato sauce with visible small chunks and texture throughout. The spaghetti is thick and twisted around an inserted fork in the center, lifting the noodles upward, showing a dense mix of sauce and soft pasta strands. Small bits of green herbs and crumbled light brown topping are scattered on the surface, adding color contrast. The bowl is placed on a white marbled surface, and the image has a soft background with a focus on the noodles and sauce. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with a sprinkle of vegan parmesan and a handful of fresh basil or parsley—it brightens everything up. Sometimes I add a drizzle of good olive oil or red pepper flakes if I want a bit of heat. These little touches make all the difference between a simple dinner and a dish that feels like a special occasion.

Side Dishes

For sides, I love a crisp green salad or some roasted vegetables to balance the meal. Garlic bread or a crunchy baguette always makes me feel like I’m dining out at a cozy Italian trattoria. And hey, extra sauce? Don’t let it go to waste—use it as a dip or mix into your greens.

Creative Ways to Present

When I want to impress friends, I serve the spaghetti in small pots or rustic bowls with fresh herb sprigs on top and a side of roasted cherry tomatoes. It turns a simple dish into something Instagram-worthy! Adding a splash of bright lemon zest right before serving also gives it a fresh twist that surprises everyone.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so next-day leftovers taste even better. Just make sure to cool it down before refrigerating to keep the texture on point.

Freezing

This Instant Pot Lentil Spaghetti Recipe freezes beautifully. I portion it out into freezer-safe containers and it keeps well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce. Stir occasionally to prevent sticking. I find low and slow reheating preserves the spaghetti texture best—no one likes mushy noodles, right?

FAQs

Can I use dry lentils instead of cooked?

You can, but you’ll need to cook them first separately since this recipe calls for pre-cooked lentils to time the pasta perfectly. I recommend cooking 1 cup of dry lentils with 3 cups of water on the stovetop (simmer for about 30 minutes) before adding them here.
What if I don’t have an Instant Pot?

No worries! You can make this on the stove by simmering the sauce and lentils, then cooking the spaghetti separately and combining everything at the end. Just keep an eye on the pasta so it doesn’t overcook.
How do I prevent the instant pot ‘burn’ message?

Deglazing with water or broth after sautéing is key—scrape those browned bits off the bottom so the sensor doesn’t think there’s burning. Also, don’t stir the pasta after adding the sauce; layering helps prevent sticking.
Can I add vegetables to this recipe?

Absolutely! You can toss in quick-cooking veggies like spinach or mushrooms during the sauté step, but avoid bulky veggies that need longer cooking times unless you pre-cook them.
Is this recipe vegan?

Yes! Using vegan marinara and skipping dairy toppings keeps this dish 100% plant-based and delicious.

Final Thoughts

This Instant Pot Lentil Spaghetti Recipe holds a special place in my weeknight dinner rotation because it’s so reliable and uncomplicated—yet delivers big on flavor and satisfaction. It’s my go-to when I want something wholesome but am short on time, and I bet you’ll feel the same once you try it. So grab your Instant Pot, get those lentils ready, and let’s make dinner both cozy and easy to love. Trust me, you’re going to want this recipe on repeat!