Description
This Instant Pot Spaghetti and Meatballs recipe offers a convenient, one-pot meal that combines tender Italian meatballs, perfectly cooked spaghetti, and rich marinara sauce. Ready in under 20 minutes, it’s a delicious and comforting dish ideal for busy weeknights.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
Main Ingredients
- 1 pound frozen Italian meatballs
- 1 pot-sized spaghetti or regular spaghetti broken in half
- 1 jar (24 oz) spaghetti sauce
- 2 cups water or broth
Instructions
- Sauté Aromatics: Set the Instant Pot to the sauté function. Heat olive oil and cook the diced onion until translucent, about 3-4 minutes. Add minced garlic and sauté for 30 seconds until fragrant. Season with salt, black pepper, and Italian seasoning. Then, turn off the sauté function.
- Layer Ingredients: Place the frozen meatballs in a single layer on top of the onion and garlic mixture. Arrange the spaghetti over the meatballs in a crisscross pattern to prevent sticking. Drizzle additional olive oil over the pasta to help separate the strands.
- Add Liquids: Pour the spaghetti sauce evenly over the spaghetti, then slowly add 2 cups of water or broth. Do not stir to avoid triggering the Instant Pot’s burn notice; the layering technique helps prevent sticking and burning.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Select manual high pressure cooking and set the time for 9 minutes. Once cooking is complete, perform a quick pressure release by turning the valve to venting carefully.
- Combine and Serve: Open the lid and gently toss the spaghetti and meatballs to combine everything evenly. The sauce may look thin at first but will thicken as it rests. Serve hot, optionally garnished with grated Parmesan cheese and fresh herbs such as basil or parsley.
Notes
- Breaking the spaghetti in half helps it fit better in the Instant Pot and cook evenly.
- Do not stir after adding liquids to prevent the burn warning on the Instant Pot.
- You can use broth instead of water for a richer flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
- For a vegetarian version, substitute meatballs with plant-based meatballs.
