Go Back
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

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
Cook Time 20 minutes
Total Time 30 minutes
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.