Instant Pot Spaghetti and Meatballs

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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.

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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.

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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!

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