Instant Pot Spaghetti and Meatballs makes dinner time quick & easy. Just 30 minutes total time, it will be your “go-to” meal for busy nights.
Life is busy. I know you can relate. So the last thing I ever want to do is spend a ton of time in the kitchen making dinner.
Not only that, but we want to keep the cleanup quick too. Which is why this ONE POT, 30 minute meal is a favorite in this house.
I love this recipe because I can basically toss it all in the pot, set it and walk away. I don’t have to mind the food.
This gives me time to sort the mail, wash the dishes from earlier in the day or make the coffee for the next morning. But really – that is all I have time for because this meal is done so quick. I certainly can’t complain about that.
spaghetti and meatballs instant pot
Here are some commonly asked questions
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
instant pot spaghetti and frozen meatballs
Can this recipe be doubled?
You can, and we do it often. It might take a bit longer to get the pot up to pressure – but it will work fine. I wouldn’t add any more than the doubled amount though.
What is the best way to store leftover spaghetti and meatballs?
Just keep it refrigerated for up to 3 days in a shallow container. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
spaghetti meatballs in instant pot
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
HOW DO YOU MAKE Spaghetti and Meatballs in the Instant Pot?
- Place the meatballs in a single layer in the bottom of the pressure cooker pot.
- Break the noodles in half and place them on top of the meatballs.
- Drizzle the olive oil and any garlic, salt, or pepper if using over the uncooked noodles, and then pour the sauce and water on top of everything else, making sure that the noodles are fully covered.
- Close the lid and set the valve to sealing.
- Set to manual pressure for 10 minutes.
- Once done, quick release the pressure and remove the lid once the pin drops.
- Stir in parmesan cheese before serving and garnish with more if desired.
Can I use fresh meatballs?
Yes, absolutely, that will work just fine. Just be sure to cook them thoroughly using the saute setting prior to adding the other ingredients.
Also, make sure to deglaze the pot before adding the other ingredients to ensure you don’t get the burn notice.
To make Instant Pot Spaghetti and Meatballs you will need…
- frozen meatballs – any variety
- spaghetti noodles
- olive oil
- minced garlic *opt
- salt *opt
- pepper *opt
- pasta sauce
- water
- parmesan cheese- grated or shredded
- fresh parsley for garnish
What if I want to make this with 5 ingredients or less?
No problem. You can omit the seasonings and garnish – minced garlic, salt and pepper along with the fresh parsley. You could probably get away with leaving out the parmesan cheese too.
But you will definitely need the meatballs, noodles, olive oil, pasta sauce, and water.
Can I make this with ground beef or sausage?
You bet! Just sauté the meat on the sauté setting until cooked through. Deglaze the pot and then proceed with the remainder of the recipe. It is super easy.
More Awesome Meatball Recipes
20-Minute Pepper Jelly Meatballs
Slow Cooker Blueberry Honey Garlic Meatballs
Slow Cooker Sweet and Sour Meatballs
Italian Wedding Soup with Pork Meatballs
Oven-Baked Meatball Sandwiches
pressure cooker spaghetti and meatballs
Products I love when making pressure cooker spaghetti…
This spaghetti recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made pasta in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
- spaghetti noodles
- olive oil
- minced garlic
- salt
- pepper
- pasta sauce
- parmesan cheese
- Instant Pot
- pasta spoon
- measuring cups
If you love this Easy Spaghetti and Meatballs recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
Easiest Instant Pot pasta
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Instant Pot Spaghetti and Meatballs
Ingredients
- 1 pound frozen meatballs – any variety
- 8-12 ounces spaghetti noodles uncooked (amt depends on how saucy you like the ratio between sauce and noodles)
- 1 tbsp olive oil
- 1 tbsp minced garlic *opt
- 1 tsp salt *opt
- 1 tsp pepper *opt
- 3 cups pasta sauce about 24 ounces
- 3-4 cups of water
- ¼-½ cup parmesan cheese grated or shredded
- 1-2 tbsp fresh parsley for garnish *opt
Instructions
- Place the meatballs in a single layer in the bottom of the pressure cooker pot.
- Break the noodles in half and place them on top of the meatballs.
- Drizzle the olive oil and any garlic, salt or pepper if using over the uncooked noodles and then pour the sauce and water on top of everything else, making sure that the noodles are fully covered.
- Close the lid and set the valve to sealing.
- Set to manual pressure for 10 minutes.
- Once done, quick release the pressure and remove the lid once the pin drops.
- Stir in parmesan cheese before serving and garnish with more if desired.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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