Instant Pot Spaghetti and Meatballs

If you’re craving hearty, comforting Italian food without spending hours in the kitchen, this Instant Pot Spaghetti and Meatballs recipe is a must-try! It’s a one-pot meal that comes together in under an hour, with minimal cleanup and maximum flavor.

⭐ Why You’ll Love It

• One-pot convenience — no need to boil pasta separately.

• Fast — ready in under 1 hour.

• Customizable — make it with store-bought or homemade meatballs, or substitute ground turkey or plant-based meat.

• Family-friendly — picky eaters love it!

Ingredients

For the Meat Mixture:

• 1 tbsp olive oil

• ½ medium onion, finely chopped

• 1 lb ground beef (can sub ground turkey or plant-based meat)

• 2 tsp garlic powder

• 3 tsp minced garlic (or about 3 cloves)

• 1 tbsp Italian seasoning

• Salt and black pepper, to taste

For the Pasta:

• 1 jar (24 oz) pasta sauce (marinara or your favorite variety)

• 1 can (14.5 oz) diced tomatoes, undrained

• 3 cups water, divided

• 1 lb dry spaghetti pasta, broken in half

Instructions

1. Sauté the Aromatics and Meat

• Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.

• Add the chopped onion and cook for 2–3 minutes until softened.

• Stir in the ground beef, garlic powder, minced garlic, Italian seasoning, and salt & pepper.

• Cook until meat is browned and fully cooked, about 6–8 minutes.

• Drain excess grease if needed, then remove the meat mixture from the pot and set it aside.

2. Layer the Pasta and Sauce

• Turn off ‘Sauté’ mode.

• Pour 1½ cups of water into the pot and deglaze the bottom with a wooden spoon to prevent the burn warning.

• Break the spaghetti in half and scatter it in a crisscross “X” pattern to prevent sticking.

• Pour the pasta sauce and diced tomatoes evenly over the pasta — do not stir.

• Pour in the remaining 1½ cups of water, making sure the pasta is just covered with liquid. Gently press down if needed.

3. Pressure Cook

• Secure the lid and set the valve to Sealing.

• Press Manual or Pressure Cook and set to High Pressure for 5 minutes.

• Once the cooking time is up, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully do a Quick Release to let out any remaining pressure.

4. Finish and Serve

• Open the lid and return the cooked meat mixture to the pot.

• Gently stir everything together until well combined and the pasta is coated in sauce.

• Let it sit for 2–3 minutes to thicken and allow flavors to meld.

️ Serving Suggestions

• Sprinkle with grated Parmesan or shredded mozzarella.

• Garnish with fresh basil or parsley.

• Serve with garlic bread and a simple green salad for a complete meal.

Variations & Tips

• Add Meatballs: Substitute ground beef with frozen or homemade meatballs. Sauté or brown separately and add them during the pressure cook step.

• Extra Veggies: Add finely chopped bell peppers, mushrooms, or zucchini when sautéing the onions.

• Creamy Version: Stir in a splash of heavy cream or a spoonful of cream cheese after pressure cooking for a creamy twist.

• Gluten-Free: Use gluten-free pasta, but reduce the cook time by 1 minute and monitor for sticking.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portioned containers for up to 2 months. Reheat with a splash of water or extra sauce.

❓FAQ

Can I use whole wheat pasta?
Yes, but it may require an extra minute of cooking and slightly more liquid. Monitor closely.

Why do I layer the ingredients without stirring?
Stirring can cause pasta to stick to the bottom and trigger a “burn” warning on the Instant Pot.

Can I double this recipe?
Yes — just ensure not to overfill past the “Max Fill” line and increase the water slightly.

Enjoy your rich, saucy, satisfying Instant Pot spaghetti and meatballs — all in one pot, with no mess and no fuss!