Instant Pot Spaghetti and Meatballs Recipe

Instant Pot Spaghetti and Meatballs Recipe: Quick & Delicious Comfort Food!

Craving classic spaghetti and meatballs but short on time? This Instant Pot Spaghetti and Meatballs recipe delivers all the rich, hearty flavors you love—in less than 30 minutes and with just one pot to clean! Juicy meatballs, tender pasta, and flavorful marinara come together effortlessly, making it a go-to recipe for busy weeknights.

Why You’ll Absolutely Love This Recipe:

• One-Pot Wonder: Everything cooks in the Instant Pot—less cleanup, more time to relax!
• Fast and Flavorful: Pressure cooking infuses deep, rich flavor in a fraction of traditional cooking time.
• Perfectly Cooked Pasta: Al dente spaghetti without boiling separately.
• Crowd-Pleaser: A comforting classic meal everyone will enjoy.

Ingredients You'll Need:

For the Meatballs:

• 1 lb (450g) ground beef (or mix of beef and pork)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg
• ¼ cup chopped fresh parsley (optional)
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

For the Pasta & Sauce:

• 3 cups marinara or favorite pasta sauce
• 2 cups water or beef broth
• 8 oz (225g) spaghetti, broken in half
• 1 tablespoon olive oil
• Extra Parmesan cheese and fresh basil (optional garnish)

Equipment Needed:

• Instant Pot (Pressure Cooker)
• Mixing bowls
• Wooden spoon
• Measuring cups and spoons

How to Make Instant Pot Spaghetti and Meatballs:

Step 1: Make Meatball Mixture

In a large bowl, mix ground beef, breadcrumbs, Parmesan, onion, garlic, egg, parsley, Italian seasoning, salt, and pepper until combined. Avoid overmixing to keep meatballs tender.

Step 2: Form Meatballs

Shape into small meatballs (about 1–1½ inches), roughly 20–24 pieces. Set aside.

Step 3: Sauté Meatballs

Set Instant Pot to Sauté mode. Add olive oil. Brown meatballs in batches, turning gently. Remove and set aside.

Step 4: Add Sauce and Liquid

Pour marinara sauce and water (or broth) into the Instant Pot. Scrape the bottom to remove browned bits—this prevents burning and adds flavor.

Step 5: Layer Pasta

Break spaghetti noodles in half and layer evenly on top of sauce. Do not stir (prevents sticking).

Step 6: Add Meatballs on Top

Arrange meatballs carefully on top of noodles—again, don’t stir.

Step 7: Pressure Cook

Seal the Instant Pot lid, set valve to Sealing. Cook on Manual (High Pressure) for 8 minutes.

Step 8: Quick Release

After cooking, carefully turn valve to Venting for a quick release (watch out for steam).

Step 9: Stir & Serve

Gently stir pasta, meatballs, and sauce together. Add a splash of water if sauce is thick. Adjust seasoning if necessary.

Step 10: Garnish & Enjoy

Serve hot topped with extra Parmesan cheese and fresh basil or parsley. Enjoy alongside garlic bread or a crisp salad!

Pro Tips for Perfect Results:

• Meatball size matters: Smaller meatballs cook evenly.
• Don't stir before cooking: Layering avoids pasta clumping.
• Use high-quality sauce: Quality marinara enhances flavor significantly.
• Customizable: Easily swap beef for turkey or chicken.

Storage Tips:

• Refrigerate leftovers in an airtight container up to 3–4 days.
• Freeze cooled leftovers in freezer-safe containers for up to 2–3 months.

This Instant Pot Spaghetti and Meatballs is a busy cook’s dream. A hearty, flavorful, crowd-pleasing meal ready in minutes with minimal fuss and cleanup—making your dinner routine deliciously stress-free.

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Instant Pot Spaghetti and Meatballs Recipe

Craving classic spaghetti and meatballs but short on time? This Instant Pot Spaghetti and Meatballs recipe delivers all the rich, hearty flavors you love—in less than 30 minutes and with just one pot to clean

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Meatballs:

• - 1 lb 450g ground beef
• - ½ cup breadcrumbs
• - ¼ cup grated Parmesan cheese
• - ¼ cup finely chopped onion
• - 2 cloves garlic minced
• - 1 large egg
• - ¼ cup chopped fresh parsley optional
• - 1 teaspoon dried Italian seasoning
• - Salt and pepper to taste
• - 1 tablespoon olive oil for sautéing

Pasta & Sauce:

• - 3 cups marinara sauce
• - 2 cups water or beef broth
• - 8 oz 225g spaghetti noodles, broken in half
• - Extra Parmesan cheese for garnish
• - Fresh basil or parsley for garnish (optional)

Equipment

• Instant Pot (Pressure Cooker)
• mixing bowls
• Wooden spoon
• Measuring cups and spoons

Method

 

1. Combine ground beef, breadcrumbs, Parmesan, onion, garlic, egg, parsley, Italian seasoning, salt, and pepper. Mix gently until combined.
2. Form into 1–1½ inch meatballs (about 20–24 meatballs).
3. Set Instant Pot to "Sauté" and heat olive oil. Brown meatballs in batches; remove and set aside.
4. Pour marinara sauce and water (or broth) into pot; scrape bottom to release browned bits.
5. Break spaghetti noodles in half, layer evenly over sauce without stirring.
6. Arrange browned meatballs on top of spaghetti; do not stir.
7. Seal lid, set valve to "Sealing," and cook on Manual (High Pressure) for 8 minutes.
8. Quick release pressure carefully. Open lid and gently stir everything together.
9. Adjust seasoning as needed, and serve immediately garnished with extra Parmesan cheese and fresh basil or parsley.

Notes

- For vegetarian option: Substitute plant-based meatballs and vegetable broth.
- Store leftovers in airtight container refrigerated up to 4 days, or freeze up to 3 months.
- Adjust liquid slightly if using whole-grain pasta to avoid dryness.