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Aerial shot of spaghetti aglio e olio in a round enamel serving bowl
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Instant Pot Spaghetti Aglio Olio

Spaghetti Aglio Olio is an easy Italian pasta recipe that requires only 5 ingredients. Learn how to make spaghetti with garlic and olive oil in an instant pot.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 2 adults
Calories: 663kcal
Author: Hina Gujral


  • Instant Pot


  • 200 gram uncooked spaghetti
  • ¼ Cup extra virgin olive oil
  • 2 tablespoon fine chopped or sliced garlic
  • 1 teaspoon red chilli flakes (or to taste)
  • ¼ Cup roughly chopped parsley
  • Salt to taste

Additional Ingredients:

  • grated parmesan cheese
  • ¼ Cup roughly chopped sun-dried tomato


  • Set IP to Saute mode for 5 minutes. Add olive oil, chili flakes, and garlic. Saute till the aroma of garlic is released. This takes a minute. Stir in between. No need to brown the garlic.
  • Add 3 cups of water. If you want the pasta to be saucy then add 4 cups of water. Season with salt according to your taste.
  • Add uncooked spaghetti. Now, let it simmer in the sauce till the end of Saute time. So that the pasta strands soften a bit before closing the IP lid and you don't have to break them into half.
  • Close the lid of the IP. Set the Pressure Cook mode for 5 minutes. Move the steam valve to the Sealing position.
  • After 5 minutes, manually release the steam. Open the lid, add parsley, sun-dried tomato, and toss pasta gently. The pasta liquid and oil will emulsify, thickening and coating the spaghetti.
  • Sprinkle grated parmesan and some more parsley before serving (optional). Enjoy Spaghetti Aglio Olio with focaccia bread.


  • You need to really FINE CHOP the garlic
  • Adjust the quantity of red chili flakes as per personal preference. 
  • Add garlic and pepper flakes together in the olive oil. Let them sizzle and emulsify in the olive oil at the same time.
  • Once you add uncooked spaghetti in the inner pot. Let it simmer in saute mode for 1 – 2 minutes. This way pasta will soften a bit and get submerged in water before closing the IP lid. Else, you have to break into half to fit inside the inner pot.
  • In case, accidentally you add too much water to cook the pasta, set the saute mode for 10 minutes to reduce the water. 
  • Add sun-dried tomato and parsley once the pasta is cooked. Toss them gently with the pasta before serving.
  • If you skip the cheese, this is a 100% vegan pasta recipe.


Serving: 1serving | Calories: 663kcal | Carbohydrates: 86g | Protein: 16g | Fat: 29g | Saturated Fat: 4g | Sodium: 62mg | Potassium: 787mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1048IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 3mg