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Instant Pot Spaghetti and Meatballs

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Instant Pot Spaghetti and Meatballs is a quick, easy, and flavorful version of the classic dish, all cooked in one pot. With perfectly cooked spaghetti, juicy meatballs, and rich marinara sauce, this dish is a comforting, family-friendly meal made in under 30 minutes.

Ingredients

  1. 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)

Instructions

For the Meatballs: Combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper in a bowl. Mix until just combined. Form 12-16 meatballs.

  1. Brown the Meatballs: Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Brown the meatballs in batches, turning to cook evenly. Remove and set aside.
  2. For the Sauce: Add olive oil to the Instant Pot, set to ‘Sauté,’ and cook garlic for 1 minute. Add crushed tomatoes, tomato sauce, basil, oregano, garlic powder, salt, pepper, and water (or broth). Stir well.
  3. Add Meatballs: Return browned meatballs to the Instant Pot, submerging them in the sauce. Place spaghetti on top of the meatballs, breaking them in half, and press down slightly.
  4. Pressure Cook: Close the Instant Pot lid, set the valve to ‘Sealing,’ and select ‘Manual’ or ‘Pressure Cook’ for 8 minutes. Quick-release the pressure when done.
  5. Serve: Stir the spaghetti and sauce, serve hot, and garnish with Parmesan and fresh basil, if desired.

Notes

  • For a vegetarian option, use plant-based meatballs or lentils and mushrooms as filling substitutes.
  • Add red pepper flakes for extra heat or shredded mozzarella to the meatballs for a cheesy twist.
  • To make gluten-free, use gluten-free breadcrumbs and pasta.
  • Freeze leftovers for up to 2-3 months. Reheat by microwaving or on the stove with extra sauce or broth.

Nutrition

Find it online: https://thefamilycooking.com/instant-pot-spaghetti-and-meatballs/