Instant Pot Spaghetti and Meatballs
Spaghetti and Meatballs that's made in your pressure cooker for an easy dinner. Use either homemade meatballs or frozen meatballs!
- 2 Tbsp olive oil
- 2 c. low-sodium beef broth
- 8 oz spaghetti broken in thirds
- 24 oz jar pasta sauce
- 14.5 oz can petite diced tomatoes
- 1 ½ lb lean ground beef
- ¾ c. Italian bread crumbs
- ½ c. finely minced onion
- ¼ c. finely grated Parmesan cheese
- 1 tsp minced garlic
- 1 tsp salt
- ¼ tsp ground black pepper
In a large bowl combine the ingredients for the meatballs, using your hands or a wooden spoon to combine. Form into about 24 meatballs about 1 - 1 ½ inches in diameter. Place on a plate until ready to use.
Set the Instant Pot to the saute setting. Add olive oil to the pot. When it’s hot place the meatballs in Instant Pot, you may need to work in batches, and cook until all sides are brown, rotating as they cook. Remove meatballs from Instant Pot when they are browned and set aside.
Stir in beef broth while IP is still on saute setting, deglazing the bottom of the pot to loosen about bits of meatballs to prevent burn warning.
Then place meatballs back in the pot, add spaghetti making sure it’s spread evenly out and not in clumps to prevent them from sticking together. Then pour the pasta sauce and diced tomatoes on top.
Put the lid on the pot and set the steam release knob to the sealing position.
Press the manual button and adjust to 8 minutes on high pressure.
After the cook time has finished, turn off the pot and do a quick release of steam.
*Calculation based on homemade meatballs
I’ve only tested this Instant Pot pasta with spaghetti, so if you use a different shape, I can’t say for sure how it will turn out. If you try a different pasta, be sure to let me know in the comments!
You can substitute ground turkey and ground pork for the homemade meatball recipe or do a mix of beef and pork if you like.
You can prep the meatballs a few hours in advance (or overnight) to make things easy! Mix and form the balls, cover them, and keep them in the fridge. When it’s time for dinner, brown them and finish the recipe.
Leftovers will keep in the refrigerator for three to four days.
- You can also use a 32 oz bag of meatballs instead the homemade meatballs. Just skip the recipe steps to make meatballs. Place the frozen meatballs in the Instant Pot then layer with spaghetti noodles, spaghetti sauce and diced tomatoes and cook the same.
Calories: 812kcal | Carbohydrates: 90g | Protein: 61g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 2783mg | Potassium: 1872mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1059IU | Vitamin C: 25mg | Calcium: 346mg | Iron: 10mg