Instant Pot Spaghetti and Meatballs
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Want a quick and easy dinner that’s ready in just 15 minutes? Instant Pot spaghetti and meatballs is the answer! You can make this classic Italian dish with just a few simple ingredients and your pressure cooker.
This recipe uses frozen meatballs, uncooked spaghetti, and pasta sauce. You’ll layer everything in the Instant Pot, set it for 10 minutes, and dinner is done. It’s perfect for busy weeknights when you need a filling meal fast.
Exact Ingredients List
Here’s what you’ll need to make Instant Pot spaghetti and meatballs:
- 1 pound frozen meatballs
- 8 ounces uncooked spaghetti
- 24 ounces pasta sauce
- 3 cups water
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil (for garnish)
You can use homemade frozen meatballs or store-bought frozen cooked meatballs. The spaghetti should be regular, not thin or thick. Choose your favorite jarred pasta sauce.
Make sure you have an Instant Pot or similar electric pressure cooker. You’ll also want a wooden spoon for stirring and a cheese grater if using a block of Parmesan.
This recipe serves 6 people and takes about 15 minutes total. It’s a quick and easy weeknight dinner option your family will love.
Instructions
Put the frozen meatballs in your Instant Pot in a single layer. Break the spaghetti in half and place it on top of the meatballs.
Drizzle olive oil over the spaghetti. Pour in the pasta sauce and water. Make sure the spaghetti is fully covered.
Close the lid and set your Instant Pot to High pressure for 10 minutes. After cooking, do a quick release of pressure and open the lid carefully.
Stir the pasta and meatballs together in the sauce. Top with Parmesan cheese and fresh basil if you like.
Serve your spaghetti and meatballs right away. It’s best when it’s hot and fresh!
Remember to use oven mitts when handling the Instant Pot. The steam can be very hot when you release the pressure.
Possible Substitutes List & Recipe Variations
You can easily change up this Instant Pot spaghetti and meatballs recipe. Try these tasty swaps:
Pasta options:
- Penne
- Fusilli
- Rigatoni
- Gluten-free spaghetti
Meatball alternatives:
- Turkey meatballs
- Vegetarian meatballs
- Italian sausage chunks
Mix up the sauce by adding:
- Diced bell peppers
- Sliced mushrooms
- Minced garlic
- Red pepper flakes for some heat
For a creamier dish, stir in:
- 1/4 cup heavy cream
- 1/2 cup ricotta cheese
Top your spaghetti with:
- Fresh mozzarella
- Grated Pecorino Romano
- Chopped fresh herbs like oregano or parsley
You can also make this meal lower in carbs by using zucchini noodles instead of pasta. Just add them after cooking and let them warm up in the hot sauce.
Remember to adjust cooking times if you use different pasta shapes. Thicker pastas may need an extra minute or two under pressure.
Tips, Tricks & Storing
Want perfect Instant Pot spaghetti and meatballs every time? Try these handy tips:
Break the spaghetti in half before adding it to the pot. This helps it fit better and cook more evenly.
Layer your ingredients carefully. Put meatballs on the bottom, then pasta, then sauce. This prevents the pasta from sticking together.
Don’t stir before cooking! Let everything cook undisturbed for the best texture.
For extra flavor, add some Italian seasoning or garlic powder to the sauce before cooking.
Storing leftovers is easy. Let the dish cool, then put it in an airtight container in the fridge. It’ll keep for 3-4 days.
To reheat, pop it in the microwave for a quick meal. You can also reheat it in a pan on the stove, adding a splash of water if needed.
Freeze portions for later. Use freezer-safe containers and label them with the date. They’ll stay good for up to 3 months.
Remember to thaw frozen leftovers in the fridge overnight before reheating.