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
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One-pot convenience — no need to boil pasta separately.
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Fast — ready in under 1 hour.
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Customizable — make it with store-bought or homemade meatballs, or substitute ground turkey or plant-based meat.
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Family-friendly — picky eaters love it!
Ingredients
For the Meat Mixture:
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1 tbsp olive oil
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½ medium onion, finely chopped
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1 lb ground beef (can sub ground turkey or plant-based meat)
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2 tsp garlic powder
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3 tsp minced garlic (or about 3 cloves)
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1 tbsp Italian seasoning
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Salt and black pepper, to taste
For the Pasta:
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1 jar (24 oz) pasta sauce (marinara or your favorite variety)
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1 can (14.5 oz) diced tomatoes, undrained
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3 cups water, divided
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1 lb dry spaghetti pasta, broken in half
Instructions
1. Sauté the Aromatics and Meat
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Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
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Add the chopped onion and cook for 2–3 minutes until softened.
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Stir in the ground beef, garlic powder, minced garlic, Italian seasoning, and salt & pepper.
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Cook until meat is browned and fully cooked, about 6–8 minutes.
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Drain excess grease if needed, then remove the meat mixture from the pot and set it aside.
2. Layer the Pasta and Sauce
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Turn off ‘Sauté’ mode.
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Pour 1½ cups of water into the pot and deglaze the bottom with a wooden spoon to prevent the burn warning.
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Break the spaghetti in half and scatter it in a crisscross “X” pattern to prevent sticking.
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Pour the pasta sauce and diced tomatoes evenly over the pasta — do not stir.
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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
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Secure the lid and set the valve to Sealing.
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Press Manual or Pressure Cook and set to High Pressure for 5 minutes.
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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
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Open the lid and return the cooked meat mixture to the pot.
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Gently stir everything together until well combined and the pasta is coated in sauce.
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Let it sit for 2–3 minutes to thicken and allow flavors to meld.
️ Serving Suggestions
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Sprinkle with grated Parmesan or shredded mozzarella.
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Garnish with fresh basil or parsley.
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Serve with garlic bread and a simple green salad for a complete meal.
Variations & Tips
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Add Meatballs: Substitute ground beef with frozen or homemade meatballs. Sauté or brown separately and add them during the pressure cook step.
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Extra Veggies: Add finely chopped bell peppers, mushrooms, or zucchini when sautéing the onions.
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Creamy Version: Stir in a splash of heavy cream or a spoonful of cream cheese after pressure cooking for a creamy twist.
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Gluten-Free: Use gluten-free pasta, but reduce the cook time by 1 minute and monitor for sticking.
Storage
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Refrigerator: Store in an airtight container for up to 4 days.
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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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