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; 8 ounces spaghetti; 2 cups water; 1 jar (25.5 ounces) vegan marinara sauce

Jump to Recipe· 4.9 from 16 reviews

If you’re looking for a weeknight dinner that’s comforting, hearty, and seriously easy, I can’t recommend this Instant Pot Lentil Spaghetti Recipe enough. It’s one of those meals where the Instant Pot does all the heavy lifting, and you end up with tender spaghetti and protein-packed lentils swimming in rich marinara—all in under 20 minutes. Trust me, once you try this, it’ll become a staple in your recipe arsenal.

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Why This Recipe Works

One-Pot Convenience: Cooking the lentils, pasta, and sauce together saves you time and dishes, perfect for busy nights.
Balanced Nutrition: Lentils pack a protein punch, so this meal is hearty and filling without any meat.
Flavorful Layers: Sautéing onion and garlic before pressure cooking develops deep, savory notes that blend beautifully with marinara.
No Fuss Technique: Minimal stirring means no pasta sticking or burning—Instant Pot magic at its best!

Instant Pot Lentil Spaghetti, healthy lentil pasta dinner, easy vegan pasta recipe, quick plant-based meals, 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 uses simple ingredients that complement each other perfectly, giving you a harmonious blend of flavors and textures. I suggest grabbing some pre-cooked lentils to save time, plus a good-quality marinara to keep things tasty without extra effort.

Instant Pot Lentil Spaghetti, healthy lentil pasta dinner, easy vegan pasta recipe, quick plant-based meals, 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: Adds richness and helps soften the aromatics without burning.
Onion: Provides a subtle sweetness and depth when sautéed.
Garlic: Boosts aroma and flavor—don’t skip it!
Salt: Essential for seasoning—bring all flavors together.
Cooked green lentils: The star protein here, lending earthiness and texture.
Water: Creates the steam environment and helps cook the pasta.
Spaghetti: The classic base that pairs beautifully with the lentils and sauce.
Vegan marinara sauce: Brings acidity, sweetness, and a saucy finish to the dish.

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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 absolutely love making this recipe my own by switching up a few things here and there. You can easily adjust it to your mood or diet, so don’t hesitate to get creative! This is your kitchen playground, after all.

Variation: I often swap green lentils for brown or red lentils depending on what I have—it changes the texture slightly but is equally delicious.
Spice it up: Adding a pinch of red pepper flakes while sautéing the onion gives the sauce a gentle kick that I find irresistible.
Make it gluten-free: Though I haven’t tested it myself, you can try gluten-free spaghetti—just check your liquid ratios as it might absorb differently.
Cheesy touch: Vegan parmesan or nutritional yeast sprinkled on top enhances the umami without dairy.

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

Step 1: Sauté the Aromatics

Hit the sauté button on your Instant Pot and let it warm up. Add the olive oil, diced onion, and minced garlic. Stir frequently and cook for about 3 minutes until your kitchen starts smelling like magic and the onions turn translucent. This step is crucial to build flavor right from the start, so don’t rush it!

Step 2: Add Lentils and Salt

Stir in the salt and pre-cooked green lentils. Give everything a good mix to blend the flavors but don’t over-stir. Then, turn off sauté mode before moving on—this keeps everything from overcooking prematurely.

Step 3: Deglaze and Layer Ingredients

Pour in the water and use a spatula to scrape the bottom of the pot carefully, lifting any stuck bits. This step is key to avoid the dreaded “burn” warning on your Instant Pot. Next, add your spaghetti broken in half. Carefully pour the marinara sauce on top—don’t stir! Press the noodles down gently so they’re submerged under the liquid. The layering technique helps everything get cooked perfectly without turning mushy.

Step 4: Pressure Cook and Quick Release

Secure the lid and seal the valve. Set your Instant Pot to high pressure for exactly 9 minutes. When time’s up, do a quick release to stop the cooking immediately. This prevents your spaghetti from overcooking, which I’ve learned is the secret to that perfect al dente bite.

Step 5: Stir and Serve

Once pressure is fully released, open the lid and stir everything together gently. You should have a wonderfully saucy lentil pasta that’s ready to hit the table. I love topping mine with vegan parmesan and serving with crusty bread to mop up all that goodness.

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Pro Tips for Making Instant Pot Lentil Spaghetti Recipe

Use Pre-Cooked Lentils: Buying pre-cooked lentils saves so much time and hassle without sacrificing taste.
Don’t Stir After Adding Pasta: Letting the noodles soak undisturbed under the sauce helps prevent clumping and sticking.
Quick Release is Key: Releasing pressure quickly is essential to keep the pasta texture just right, not mushy.
Deglaze Thoroughly: Scraping the pot bottom ensures no burn warnings – something I learned after a few false starts!

How to Serve Instant Pot Lentil Spaghetti Recipe

Instant Pot Lentil Spaghetti, healthy lentil pasta dinner, easy vegan pasta recipe, quick plant-based meals, 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 often sprinkle vegan parmesan or nutritional yeast on top for that cheesy, savory kick without dairy. Fresh basil or chopped parsley also adds a pop of color and freshness. A few cracked black pepper flakes finish it nicely if you like a mild heat.

Side Dishes

This goes beautifully with a simple green salad dressed with lemon and olive oil or roasted garlic bread for sopping up the sauce. When I’m feeling indulgent, I make garlic sautéed kale on the side to add some greens.

Creative Ways to Present

For a dinner party, I like serving this in shallow bowls with a sprinkle of toasted pine nuts and fresh basil leaves for an elevated look. A drizzle of good olive oil right before plating makes it feel special. It’s also great layered in a baking dish for a baked spaghetti casserole twist.

Make Ahead and Storage

Storing Leftovers

I store any leftover Instant Pot Lentil Spaghetti in an airtight container in the fridge for up to 4 days. When packing lunches, I find the flavors deepen overnight, making it an even better next-day meal.

Freezing

This recipe freezes surprisingly well! Portion leftovers into freezer-safe containers and thaw overnight in the fridge before reheating. Just know the pasta texture softens slightly after freezing—still tasty though.

Reheating

I reheat in the microwave with a splash of water or broth to loosen the sauce, stirring midway through. You can also warm it gently on the stovetop in a covered pan over low heat. A sprinkle more vegan parmesan freshens it up, too.

FAQs

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

You can, but you’ll need to cook dry lentils separately before adding them to the Instant Pot spaghetti. Using pre-cooked lentils keeps this recipe quick and ensures the lentils don’t overcook or turn mushy since dry lentils require longer cooking times than pasta.
What if I don’t have an Instant Pot? Can I make this on the stove?

Absolutely! You can sauté onions, garlic, and lentils in a large pot, then add water, broken spaghetti, and marinara. Simmer, stirring frequently to prevent sticking, until pasta is cooked. It’ll take longer and requires more attention, but it’s doable.
Why don’t I stir the pasta after adding it to the pot?

Not stirring helps prevent the noodles from clumping together or sticking to the pot’s bottom, which could trigger burn warnings. Layering and gently pressing the noodles into liquid ensures even cooking without stirring.
Can I add vegetables to this recipe?

Yes! I sometimes toss in sliced mushrooms or chopped bell peppers with the onions for extra flavor. Just be mindful that adding extra veggies may affect cooking time or liquid amounts.

Final Thoughts

This Instant Pot Lentil Spaghetti Recipe is one of those comforting, fuss-free meals that makes me feel like I’m getting a homemade dinner even on my busiest days. It’s nourishing, packed with flavor, and wonderfully adaptable. I hope you enjoy making it just as much as I do and that it becomes your go-to when you want something warm, satisfying, and fast. Go ahead, fire up that Instant Pot and get ready for a delicious classic with a healthy twist!

Instant Pot Lentil Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews

Author: Julia
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 easy vegan Instant Pot spaghetti recipe featuring green lentils and marinara sauce. This one-pot meal is perfect for busy weeknights, combining protein-rich lentils with perfectly cooked pasta and flavorful sauce in just under 20 minutes.

Ingredients

Base Ingredients

1-2 tablespoons olive oil
1/2 onion, diced small
2 cloves garlic, minced
3/4 teaspoon salt

Protein and Pasta

2 cups cooked green lentils
8 ounces spaghetti

Liquids and Sauce

2 cups water
1 jar (25.5 ounces) vegan marinara sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare the base: Press the sauté button on the Instant Pot. When hot, add olive oil, diced onion, and minced garlic. Cook while stirring for about 3 minutes until the onion becomes translucent.
Add lentils and salt: Stir in the salt and cooked green lentils, then turn off the sauté function.
Deglaze and add pasta: Pour in 2 cups of water and use a spatula to scrape the bottom of the pot, releasing any stuck bits to prevent a burn warning.
Layer the spaghetti and sauce: Break the spaghetti noodles in half and add them to the pot. Pour the marinara sauce evenly over the noodles, then gently push the noodles down to ensure they are submerged without stirring.
Pressure cook: Secure the lid, seal the valve, and set the Instant Pot to high pressure for 9 minutes.
Quick release and serve: Perform a quick pressure release to avoid overcooking the pasta. Open the lid, stir everything together thoroughly, and serve. Optionally top with vegan parmesan and accompany with bread.

Notes

Gluten free spaghetti has not been tested but is likely to work well in this recipe.
Using pre-cooked lentils from the store is convenient; you can find them packaged in the produce section of many grocery stores.
If cooking lentils from scratch, use 1 cup uncooked green lentils with 3 cups water, boil then simmer for about 30 minutes. Drain before adding to the recipe.