Instant Pot Spaghetti and Meatballs

Why You’ll Love This Recipe

Instant Pot Spaghetti and Meatballs is a quick, easy, and flavorful take on the classic Italian dish, all made in one pot! Thanks to the Instant Pot, you get perfectly cooked spaghetti and juicy meatballs with minimal effort and clean-up. The rich, homemade marinara sauce infuses the meatballs and pasta with delicious flavors, and the Instant Pot does all the work, making this a great option for busy weeknights or when you want a comforting meal without spending hours in the kitchen. This hearty, satisfying dish is sure to please the whole family!

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)

• 1/4 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• Salt and pepper to taste

• 1 tablespoon olive oil (for browning)

For the Sauce:

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) tomato sauce

• 1 tablespoon olive oil

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 1/4 cup water (or broth)

For the Spaghetti:

• 8 oz spaghetti (broken in half to fit)

• 1/4 cup water (or broth for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Meatballs:

1. Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined, but don’t overwork the meat.

2. Shape the Meatballs: Roll the mixture into 12-16 meatballs, depending on the size you prefer.

3. Brown the Meatballs: Set the Instant Pot to the “Sauté” function and heat the olive oil. Once hot, brown the meatballs in batches, turning them to ensure they’re lightly browned on all sides (about 3-4 minutes). You don’t need to cook them through, just brown them to add flavor. Remove the meatballs and set them aside.

For the Sauce and Spaghetti:

4. Make the Sauce: In the Instant Pot, add the olive oil and set the pot to “Sauté” mode. Add the garlic and cook for 1 minute, stirring constantly, until fragrant. Add the crushed tomatoes, tomato sauce, basil, oregano, garlic powder, salt, pepper, and water (or broth) to the pot. Stir well to combine.

5. Add the Meatballs: Gently place the browned meatballs back into the Instant Pot, submerging them in the sauce. Be sure to arrange them in a single layer to ensure even cooking.

6. Add the Spaghetti: Break the spaghetti in half and layer it over the meatballs and sauce. Pour in 1/4 cup of water or broth, and gently press the spaghetti down so that it’s partially submerged in the sauce.

7. Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and cook on high pressure for 8 minutes. When the cooking time is up, perform a quick release of pressure.

8. Serve: Open the lid carefully, stir the spaghetti and sauce together to mix well, and serve hot. Garnish with extra Parmesan cheese and fresh basil, if desired.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 8 minutes (plus 5 minutes for sautéing and browning)

• Total time: 30 minutes

Variations

• Vegetarian Meatballs: Swap the meatballs for plant-based meatballs or make your own using lentils, mushrooms, or tofu for a vegetarian version.

• Spicy Meatballs: Add red pepper flakes or finely chopped jalapeños to the meatball mixture for a spicy kick.

• Extra Veggies: Add finely diced zucchini, bell peppers, or spinach to the sauce for extra veggies.

• Different Pasta: You can substitute spaghetti with any pasta of your choice, such as penne, fusilli, or rigatoni. Just be sure to adjust the cooking time depending on the type of pasta used.

Storage/Reheating

• Storage: Store leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or in a saucepan over medium heat until heated through. You can also add a splash of water or broth to loosen up the sauce if needed.

FAQs

1. Can I use frozen meatballs?

Yes! You can use frozen meatballs in this recipe. Simply add them to the sauce frozen and pressure cook for 10 minutes instead of 8.

2. Can I make this dish gluten-free?

Yes, you can use gluten-free breadcrumbs for the meatballs and gluten-free pasta. Just be sure to adjust the cooking time for the gluten-free pasta, as it may cook a bit quicker.

3. Can I skip browning the meatballs?

While browning the meatballs adds flavor, you can skip this step if you’re short on time. The meatballs will still cook through in the sauce, but they won’t have the same depth of flavor from browning.

4. Can I use jarred marinara sauce instead of making the sauce from scratch?

Yes, you can substitute jarred marinara sauce for the crushed tomatoes and seasonings. Use about 2 cups of marinara sauce and adjust the seasoning to taste.

5. Can I add cheese to the meatballs?

Absolutely! You can mix shredded mozzarella or Parmesan cheese into the meatball mixture for added flavor and moisture.

6. Can I double the recipe?

Yes, you can double the recipe, but be sure not to exceed the maximum fill line of your Instant Pot. If necessary, increase the cooking time by a few minutes, but check the pasta and meatballs to ensure they’re cooked through.

7. How do I keep the spaghetti from clumping together?

Stir the spaghetti gently after cooking and add a little extra sauce to prevent the noodles from clumping. The sauce should be thick and coat the pasta well.

8. Can I freeze the leftovers?

Yes, you can freeze leftover spaghetti and meatballs in an airtight container for up to 2-3 months. Reheat by microwaving or warming on the stove with a bit of added sauce or broth.

9. Can I use a different protein for the meatballs?

Yes! You can substitute ground turkey, chicken, or even plant-based ground meat if you prefer. Adjust seasoning to suit the flavor of the meat.

10. How do I know when the spaghetti and meatballs are done cooking?

The spaghetti should be tender and the meatballs fully cooked through. If you’re unsure, you can always cut open one meatball to check that it’s no longer pink inside.

Conclusion

Instant Pot Spaghetti and Meatballs is a quick, easy, and satisfying dinner that combines all the flavors you love in a classic pasta dish. With minimal effort and just one pot, you can have a comforting meal ready in no time. Whether you’re cooking for a busy weeknight, feeding the family, or impressing guests, this recipe is sure to be a hit!