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; 1 jar (25.5 ounces) vegan marinara sauce

Jump to Recipe· 4.5 from 33 reviews

If you’re craving a quick, comforting pasta dinner that’s hearty, healthy, and totally fuss-free, then you’re going to love this Instant Pot Lentil Spaghetti Recipe. It’s one of those magic meals where everything cooks together in one pot, cutting down on mess and time, but still delivering big on flavor. Whether you’re new to the Instant Pot or a seasoned pro, this recipe is a total game-changer for weeknight dinners, and I can’t wait to share all my tips to make it perfect for you.

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Why This Recipe Works

One-Pot Convenience: Everything cooks in the Instant Pot together, saving you time and minimizing cleanup.
Hearty and Healthy: Lentils add protein and fiber, making this pasta dish nourishing and filling.
No Overcooked Noodles: Quick pressure cooking with an immediate release ensures perfectly textured spaghetti every time.
Flavor-Packed Simplicity: Sauteeing onion and garlic before pressure cooking builds deep flavor without extra fuss.

Instant Pot Lentil Spaghetti, healthy instant pot pasta, easy vegetarian pasta recipe, quick lentil dinner, one-pot lentil pasta - 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

This Instant Pot Lentil Spaghetti Recipe is built on a handful of simple ingredients that complement each other beautifully. Each component adds its own texture and flavor, creating a balanced, satisfying meal that’s also forgiving to make—especially if you’re tossing it together on a busy night.

Instant Pot Lentil Spaghetti, healthy instant pot pasta, easy vegetarian pasta recipe, quick lentil dinner, one-pot lentil pasta - 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: Helps soften the onion and garlic while adding a silky depth of flavor.
Onion and garlic: Classic aromatics that boost the savory foundation for the sauce.
Salt: Enhances all the flavors and helps season the lentils and spaghetti as they cook.
Cooked green lentils: I love using pre-cooked lentils from the store to save time, but you can cook your own to control texture.
Water: The cooking liquid that softens the pasta and ensures it doesn’t stick or burn.
Spaghetti: Broken in half so it fits inside the pot and cooks evenly; you can use any long pasta you prefer.
Vegan marinara sauce: A jarred sauce keeps this recipe super simple but flavorful; pick your favorite brand for best results!

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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.

Make It Your Way

I love that this Instant Pot Lentil Spaghetti Recipe is a blank canvas for you to make it truly your own. You can play with spices, add veggies, or swap the sauce for something different—whatever suits your mood or what’s in your pantry. Making it your way keeps it fresh and exciting.

Variation: Sometimes I stir in chopped spinach or kale right after pressure cooking for an easy green boost that wilts perfectly in the residual heat.
Spice it up: Adding red pepper flakes or smoked paprika to the saute step really wakes this dish up if you like a little kick.
Protein boost: If you want to add some smoked sausage or browned tofu, you can toss them in during the saute for added flavor and texture.
Gluten-free option: Though I haven’t tested it myself, gluten-free spaghetti should work fine—just watch cooking times and quick release carefully.

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

Step 1: Saute Aromatics for Flavor

First, press the saute button on your Instant Pot and let it get hot. Add a tablespoon or two of olive oil, then toss in diced onion and minced garlic. Stir them around for about 3 minutes until the onions turn translucent and fragrant—this little step really wakes up the flavors and makes the sauce shine later. Don’t skip it!

Step 2: Add Lentils and De-glaze the Pot

Next, sprinkle in the salt and add your pre-cooked green lentils. Stir to combine, then turn off saute mode. Pour in the water and use a spatula to scrape up all those tasty browned bits stuck to the bottom of the pot. This de-glazing step is a lifesaver—it prevents frustrating burn warnings during pressure cooking, trust me.

Step 3: Layer the Spaghetti and Sauce

Break your spaghetti noodles in half so they fit nicely in the pot. Lay them in on top of the lentils and water, then pour your marinara sauce over everything. Gently press the noodles down with a spatula so they’re submerged, but don’t stir—trust the pressure to do its thing evenly.

Step 4: Pressure Cook and Quick Release

Seal the lid and set your Instant Pot to high pressure for 9 minutes. When the timer goes off, immediately do a quick pressure release to stop the cooking process. This quick release is crucial to avoid mushy noodles—just like timing pasta on the stovetop!

Step 5: Stir, Serve, and Enjoy

Give everything a good stir to mix the lentils, sauce, and spaghetti together. Taste to adjust seasonings if needed, and serve hot. I like to sprinkle vegan parmesan on top and add some crusty bread on the side for dunking—pure comfort in every bite.

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Tips from My Kitchen

Use Pre-cooked Lentils: I save so much time by grabbing pre-cooked lentils from Trader Joe’s—they are perfectly tender and ready to go.
Don’t Skip De-glazing: Scraping the pot bottom after adding water prevents dreaded burn errors that can ruin your meal.
Quick Release Counts: Always quick release right away after cooking to keep the spaghetti firm and prevent it from turning into mush.
Break Your Spaghetti: Breaking noodles in half helps them cook evenly inside the pot without sticking together.

How to Serve Instant Pot Lentil Spaghetti Recipe

Instant Pot Lentil Spaghetti, healthy instant pot pasta, easy vegetarian pasta recipe, quick lentil dinner, one-pot lentil pasta - 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 always top this dish with a good sprinkle of vegan parmesan cheese and a few fresh basil leaves when I have them on hand—it adds freshness and a little zing. Sometimes a drizzle of extra virgin olive oil or red pepper flakes elevates the flavors even more, especially if you like things a bit spicy.

Side Dishes

For sides, I love pairing this spaghetti with a simple green salad dressed in lemon vinaigrette or roasted veggies like broccoli or asparagus for a colorful plate. Garlic bread or warm pita on the side rounds out the meal perfectly if you want some bread for dipping.

Creative Ways to Present

When I’m serving this for guests, I sometimes spoon the lentil spaghetti into shallow bowls and garnish with chopped toasted walnuts for crunch plus a sprinkle of microgreens for a restaurant-worthy look. You could also set it up as a pasta bar with different sauce and topping options, which is always a hit for parties.

Make Ahead and Storage

Storing Leftovers

Leftover lentil spaghetti stores beautifully in an airtight container in the fridge for up to 4 days. The noodles might soak up some sauce, so when reheating, add a splash of water or broth to loosen it back up and keep it from drying out.

Freezing

I’ve successfully frozen this recipe in portion-sized containers. Just cool it completely before freezing and thaw overnight in the fridge before reheating. Expect the texture to be a bit softer but still tasty and convenient for quick meals.

Reheating

To reheat, I usually pop the leftovers in a microwave-safe bowl with a little water, covering loosely, and microwave for 1-2 minutes until warm. Or reheat gently on the stove over low heat with a splash of broth or water, stirring frequently to prevent sticking.

FAQs

Can I use dry lentils instead of pre-cooked lentils in this recipe?

Yes! You can cook dry lentils ahead of time on the stovetop by boiling them in water for about 30 minutes until tender, then draining. Using pre-cooked lentils is just a shortcut, but cooking your own works great if you prefer homemade.
Will gluten-free spaghetti work in this Instant Pot Lentil Spaghetti Recipe?

I haven’t tested gluten-free pasta with this exact method, but it should work fine. Just be mindful that gluten-free noodles can cook faster and may become mushy if not watched carefully. Quick releasing the pressure right after cooking is key.
Why is de-glazing the pot after adding water so important?

De-glazing scrapes up browned bits stuck to the bottom, which prevents the Instant Pot from detecting burn risk during pressure cooking. Without de-glazing, you might get a burn error and have to start over, so it’s worth the extra minute.
Can I add vegetables to the Instant Pot Lentil Spaghetti Recipe?

Absolutely! Leafy greens like spinach or kale can be stirred in after cooking to wilt nicely. For sturdier veggies, you might want to steam or roast separately so they don’t overcook.

Final Thoughts

This Instant Pot Lentil Spaghetti Recipe has become a staple in my kitchen because it turns dinner into a minimal-effort, maximum-deliciousness affair. It’s perfect when you want a cozy meal that’s nutritious, satisfying, and darn tasty without spending hours in the kitchen. Give it a try—you’ll be amazed at how easy and rewarding it is to whip up a flavorful pasta dinner all in one pot. I’m pretty sure it’ll be on repeat at your house, too!

Instant Pot Lentil Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 33 reviews

Author: Lucy
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Yield: 5 servings
Category: Main Course
Method: Instant Pot
Cuisine: Italian
Diet: Vegan

Print Recipe

Description

A quick and hearty vegan Instant Pot spaghetti recipe featuring cooked green lentils and marinara sauce for a protein-packed meal that comes together in under 20 minutes.

Ingredients

Main 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
1 jar (25.5 ounces) vegan marinara sauce

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Instructions

Prepare the Instant Pot: Press the saute button on the Instant Pot. When hot, add the olive oil, diced onion, and minced garlic. Cook, stirring frequently, for about 3 minutes until the onion becomes translucent.
Add lentils and salt: Stir in the salt and cooked green lentils. Mix well, then turn off the saute mode to pause cooking.
Deglaze the pot: Pour in 2 cups of water and use a spatula to scrape the bottom of the pot, removing any stuck bits to prevent burn warnings during pressure cooking.
Add spaghetti and sauce: Break the spaghetti noodles in half and add them to the liquid. Pour the marinara sauce over the noodles, then gently push the noodles down into the liquid without stirring.
Pressure cook: Seal the Instant Pot lid and set it to high pressure for 9 minutes.
Release pressure and serve: Perform a quick pressure release to prevent overcooking the pasta. Open the lid, stir everything until well combined, and serve immediately. Optionally, garnish with vegan parmesan cheese and serve with bread.

Notes

This recipe has not been tested with gluten-free spaghetti, but it is likely to work similarly.
Use pre-cooked lentils for convenience, such as packaged ones from the produce section, or cook your own by simmering 1 cup uncooked green lentils with 3 cups water for about 30 minutes, then drain before using.