Garlic Lemon Spaghetti Made in the Instant Pot: Quick One-Pot Recipe

Dinner In About 8 Minutes

Making pasta in the Instant Pot without boiling and draining is a small kitchen miracle. This Instant Pot Garlic Lemon Spaghetti is quick, affordable, and incredibly satisfying—one of our go-to weeknight meals.

It’s the kind of dish people will keep reaching into the pot for. Simple flavors—garlic, lemon, olive oil, and Parmesan—come together to create a bright, comforting pasta that’s easy to love.

The first time I made it, Mister Tipsy practically ate the whole pot before I could take photos. I can’t blame him—the combination of tangy lemon and savory garlic is irresistible.

Simple Ingredients & Easy to Make

This recipe uses just a handful of pantry staples. The flavors are straightforward and rely on quality basics: pasta, fresh lemon, garlic, olive oil, chicken broth or bouillon, dried oregano, black pepper, and Parmesan.

I like using granulated chicken bouillon for convenience and depth of flavor. It’s a pantry staple at my house and works well in Instant Pot recipes where a concentrated savory base is helpful.

Instant Pot Info

I cook this in an older Instant Pot model and haven’t had any issues with burn notices. Newer models can be more sensitive, so you may need to adapt your technique—especially around stirring the pasta into the liquid.

If your pot tends to give a burn warning, avoid scraping the bottom excessively before pressure cooking and use enough liquid to cover the pasta. Small adjustments can prevent issues on more recent Instant Pot versions.

Making This Without an Instant Pot

You can make this on the stovetop with the same ingredients by reducing the broth by half. Cook the pasta separately until just al dente.

Sauté the garlic in olive oil, add the dried oregano, then pour in the reduced amount of broth and the lemon juice. Bring the liquid to a simmer, add the cooked pasta, cover, and let it simmer gently so the flavors meld and the liquid reduces—about 15 minutes covered, then 5–7 minutes uncovered until absorbed.

Finish by stirring in the Parmesan so the sauce becomes silky and coats the pasta.

Sauce Consistency

When you first release the pressure in the Instant Pot the pasta may look a bit wet. That’s normal—letting it sit for a few minutes allows the liquid to absorb and thicken. Stirring in the cheese also helps create a creamier texture.

If there’s still too much liquid, use the sauté setting to simmer it down while stirring periodically to prevent sticking. The finished dish should be slightly saucy and glossy rather than dry.

The Serving Bowl

I always serve pasta in the same bowl people ask about. It was a gift years ago and I’ve never quite found a match, but the bowl adds a bit of charm to the table.

Yield: 4 to 6 Servings

Instant Pot Garlic Lemon Spaghetti Recipe

Pasta so easy to make you’ll barely have to do anything and so delicious you’ll struggle not to eat it out of the pot.

Ingredients

• 8 ounces uncooked spaghetti (about half a standard box)
• 1 large lemon, juiced
• 4 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons chicken bouillon + 2 1/4 cups water, or 2 1/4 cups chicken broth
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 1 cup shredded Parmesan cheese

Instructions

1. Set the Instant Pot to sauté. Add 1/4 cup olive oil and sauté the garlic for a couple of minutes until fragrant.
2. Break the spaghetti in half and add it to the pot along with the lemon juice, broth (or bouillon + water), black pepper, and oregano. Do not add the cheese yet.
3. Give everything a loose stir—don’t overmix. Cover and set to Manual/High pressure for 6 minutes.
4. When the timer finishes, perform a quick release. The pasta may look a bit wet; toss it gently and let it sit for 5 minutes so the liquid absorbs and thickens.
5. Toss the pasta with the Parmesan in a serving bowl. Taste and adjust with more salt, black pepper, or oregano as needed.