Yield: 4 servings
Instant Pot Spaghetti and Meatballs
Ready in 30 minutes, Instant Pot Spaghetti and Meatballs transforms your favorite classic pasta dish into a one-pot meal! t has all the traditional flavors you love, but is hands-free with much less cleanup.
Ingredients
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 lb frozen Italian meatballs
- 12 oz pot-sized spaghetti
- 24 oz spaghetti sauce
- 24 oz water, or broth
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Instructions
- Set your Instant Pot to the sauté setting. Sauté the onion in 1 tablespoon of olive oil until translucent. Add garlic and sauté for 30 more seconds. Add salt, pepper and Italian seasonings, stirring to combine. Turn off the sauté setting.
- Add frozen meatballs (on top of the onion mixture) and arrange them in as flat a layer as you can. Place pasta on top of meatballs and gently spread it into a flat layer. Drizzle pasta with 2 tablespoons olive oil — this will help prevent the pasta from sticking.
- Pour the marinara sauce on top of the pasta. Then pour the water on top of the marinara sauce. Since the marinara jar is 24 oz, I fill up the empty jar with water and add it to the pot!
- Place the lid on the Instant Pot and set the steam release knob to the sealing position on top. Set the Instant Pot to pressure cook (manual) for 9 minutes of cook time. Press start if your pot requires you to press start (some start automatically and some will require you to press start). The Instant Pot will take several minutes to come to pressure, then the cook time countdown will begin.
- After the cook time has finished, turn off the Instant Pot and do a quick release of pressure. To do a quick release: turn the steam release knob on top of the Instant Pot to the venting position.
- Once all the pressure is released, open the lid. Stir and toss the spaghetti and meatballs together with tongs. If any noodles stuck together, use your tongs or a fork to separate them. It will appear too soupy at first, but the noodles will continue to absorb any extra liquid as you toss them in the broth-y mixture for about 2 to 3 minutes. Serve immediately with a slice of garlic bread!
Video
Notes
Instant Pot Size: I used an 8 Qt Instant Pot in this video. I also tested this recipe with a 6 Qt and it worked as well, but I would not recommend using anything smaller.
Store: Like any pasta dish, it's best served fresh as the pasta will absorb more of the sauce when stored. However leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat: Microwave it in 30-second increments, stirring in between, until heated through. Add a splash of water, broth, or more marinara sauce to loosen the pasta if desired!
Nutrition
Serving: 1 serving, Calories: 768kcal, Carbohydrates: 77g, Protein: 33g, Fat: 36g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Cholesterol: 82mg, Sodium: 1467mg, Potassium: 1097mg, Fiber: 6g, Sugar: 10g, Vitamin A: 757IU, Vitamin C: 16mg, Calcium: 86mg, Iron: 4mg