Description
This Instant Pot Spaghetti and Meatballs recipe is a quick and easy meal that combines tender meatballs, perfectly cooked spaghetti, and a flavorful marinara sauce. Using the Instant Pot makes the cooking process fast and convenient, delivering a delicious and comforting Italian-American classic with minimal cleanup.
Ingredients
Scale
Meatballs and Pasta
- 1 pound frozen or fresh meatballs
- 12 ounces spaghetti (uncooked, broken in half)
Sauce and Seasonings
- 1 (24-ounce) jar marinara sauce
- 3 cups water or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Prepare the Instant Pot: Drizzle olive oil into the bottom of the Instant Pot to prevent sticking and place the meatballs in an even layer on the bottom.
- Add the spaghetti: Arrange the broken spaghetti noodles on top of the meatballs, crisscrossing them so they don’t clump together.
- Layer the sauce and seasonings: Pour the jar of marinara sauce evenly over the noodles, then sprinkle with garlic powder, Italian seasoning, salt, and black pepper.
- Add liquid: Carefully pour water or chicken broth over everything, pressing the noodles down gently so they are just covered by liquid. Do not stir.
- Cook under pressure: Seal the Instant Pot lid securely and set to cook on high pressure for 8 minutes (reduce to 7 minutes if using fresh meatballs).
- Release pressure: Allow a natural pressure release for 5 minutes, then quickly release any remaining pressure.
- Combine and garnish: Gently stir all ingredients together to combine. Top with grated Parmesan cheese and garnish with fresh basil before serving.
Notes
- If using fresh meatballs, reduce cooking time to 7 minutes.
- For a creamier sauce, stir in 1/4 cup heavy cream or ricotta cheese after cooking.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth to loosen the sauce.
