Description
This Instant Pot Spaghetti and Meatballs recipe offers a quick and easy one-pot meal that combines tender meatballs, perfectly cooked spaghetti, and flavorful marinara sauce. Ideal for busy weeknights, it uses the pressure cooking function of the Instant Pot to deliver a hearty, comforting Italian classic in just 30 minutes.
Ingredients
Scale
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian seasoning
- 1 lb frozen Italian meatballs
- Pot-sized spaghetti, or regular spaghetti broken in half (about 8 oz)
- 1 jar (24 oz) spaghetti sauce
- 2 cups water or broth
Instructions
- Sauté Aromatics: Set the Instant Pot to the sauté function and heat the olive oil. Add the diced onion and cook it until translucent, about 3-4 minutes. Stir in the minced garlic and sauté briefly for about 30 seconds until fragrant. Season the mixture with salt, black pepper, and Italian seasoning. Turn off the sauté function before proceeding.
- Layer Ingredients: Arrange the frozen meatballs evenly in a single layer on top of the onion and garlic mixture in the Instant Pot. Then lay the spaghetti over the meatballs in a crisscross pattern to prevent the strands from sticking together. Drizzle a little olive oil over the spaghetti to help keep it separated.
- Add Liquids: Pour the entire jar of spaghetti sauce evenly over the spaghetti and meatballs. Then add 2 cups of water or broth on top. Do not stir or mix the layers; this layering technique helps prevent the Instant Pot from triggering a burn notice.
- Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Set the Instant Pot to manual high pressure for 9 minutes. Once the cooking time ends, perform a quick release by carefully turning the valve to venting to release all the steam before opening the lid.
- Combine and Serve: Open the lid and gently toss the spaghetti and meatballs together using tongs or a large spoon to combine the sauce evenly. Note that the sauce may appear a bit thin initially but will thicken as it cools slightly. Serve immediately, garnished with freshly grated Parmesan cheese and herbs like basil or parsley if desired.
Notes
- For best results, use frozen meatballs directly from the freezer—no need to thaw.
- Use broth instead of water for a richer flavor in the sauce.
- If you prefer a thicker sauce, let the dish rest covered for 5 minutes after cooking to allow the sauce to thicken.
- You can substitute Italian seasoning with a mix of dried basil, oregano, and thyme.
- Add a pinch of red pepper flakes to the sauce if you like a spicy kick.
