If you are craving a comforting, hearty meal that comes together quickly and effortlessly, this Instant Pot Spaghetti and Meatballs Recipe is your new best friend in the kitchen. It perfectly marries tender, juicy meatballs with al dente spaghetti, all enveloped in a rich, flavorful tomato sauce. What makes this dish truly special is how the Instant Pot simplifies the cooking process—no fuss, no multiple pots, just a delicious, homestyle meal ready in under 30 minutes!
Ingredients You’ll Need
These ingredients are straightforward but essential, creating a beautiful balance of flavors and textures. Each one helps build a comforting, well-rounded dish with the right amount of savory, aromatic, and tangy notes.
- Olive oil: Adds richness and helps sauté the aromatics perfectly.
- 1 Onion, diced: Provides a sweet and savory base for the sauce.
- 3 Garlic cloves, minced: Infuses the dish with warm, robust flavor.
- Salt, to taste: Enhances every other ingredient and balances flavors.
- Black pepper, to taste: Adds a subtle kick and depth.
- 1 tsp Italian seasoning: Brings in classic Italian herb notes that tie everything together.
- Frozen Italian meatballs: Convenient and packed with flavor, these cook perfectly in the Instant Pot.
- Pot-sized spaghetti (or regular spaghetti, broken in half): The pasta base that soaks up all the delicious sauce.
- 1 jar (24 oz) spaghetti sauce: Rich and tangy, it forms the heart of the dish.
- 2 cups water or broth: Creates the perfect cooking liquid for the pasta and meatballs without watering down flavors.
How to Make Instant Pot Spaghetti and Meatballs Recipe
Step 1: Sauté Aromatics
Set your Instant Pot to the sauté function and heat the olive oil until shimmering. Toss in the diced onion and cook until translucent, letting those natural sugars develop a gentle sweetness. Next, add the minced garlic and sauté just long enough to awaken its fragrance. Season with salt, black pepper, and Italian seasoning at this stage to infuse the base layer with delightful flavor. Once everything smells heavenly, turn off the sauté function—this forms a flavorful foundation for your sauce and meatballs.
Step 2: Layer Ingredients
Now comes the clever part that makes this recipe a time-saver. Arrange your frozen Italian meatballs in a single layer on top of the onion and garlic mix without stirring. Then, carefully lay the spaghetti over the meatballs in a crisscross pattern; this prevents your pasta from sticking together as it cooks. A light drizzle of olive oil over the top helps with texture and adds a peek of extra flavor. This layer method is key to perfect results in the Instant Pot.
Step 3: Add Liquids
Pour your jar of spaghetti sauce evenly over the pasta layer, allowing it to coat the noodles beautifully. Follow with 2 cups of water or broth, which is critical for pressure cooking but won’t dilute your flavors thanks to the thick sauce. Remember, do not stir at this point—keeping the layers intact helps avoid the dreaded burn notice on your Instant Pot and ensures everything cooks evenly.
Step 4: Pressure Cook
Secure the Instant Pot lid and set it to manual high pressure for 9 minutes. This short but powerful cooking cycle perfectly tenderizes the meatballs and cooks the spaghetti through simultaneously. When the timer goes off, perform a quick pressure release to prevent overcooking, then carefully remove the lid. This step is magical—your kitchen will start to smell like an Italian trattoria!
Step 5: Combine and Serve
Gently toss everything together so the spaghetti gets coated in the delicious tomato sauce and the meatballs mingle with the pasta. Initially, the sauce may appear a little thin, but don’t worry—let it sit for a few minutes as it thickens beautifully on its own. Serve piping hot, and if you want to dress it up, sprinkle freshly grated Parmesan cheese and a handful of chopped fresh herbs like basil or parsley to add that bright, fresh finish.
How to Serve Instant Pot Spaghetti and Meatballs Recipe
Garnishes
A sprinkle of Parmesan cheese gives you that nutty, salty finish everyone loves. Fresh herbs such as basil or parsley add a burst of color and lightness, making each bite feel vibrant and fresh. For a little extra indulgence, a drizzle of extra virgin olive oil or a pinch of red pepper flakes will elevate the dish beautifully.
Side Dishes
Serve alongside a crisp green salad tossed in a tangy vinaigrette to balance the richness of the spaghetti and meatballs. Garlic bread or warm, crusty Italian bread makes a fantastic accompaniment, perfect for sopping up every last bit of that luscious sauce. Roasted or steamed vegetables provide a healthy contrast and round out the meal nicely.
Creative Ways to Present
This Instant Pot Spaghetti and Meatballs Recipe can also shine served in small individual bowl portions for a cozy dinner or as a fun family-style platter on a large serving tray. For a casual twist, consider layering the meatballs and sauce over creamy polenta or mashed potatoes to transform the classic flavors into something unique and unexpected.
Make Ahead and Storage
Storing Leftovers
Store any leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next-day meal taste just as incredible, if not better. Be sure to cool your leftovers before refrigerating to maintain the best texture.
Freezing
This dish freezes beautifully. Portion your spaghetti and meatballs into freezer-safe containers or bags, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating. Freezing is a fantastic way to have comforting meals on hand for busy nights.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. Stir occasionally to heat evenly and keep the meatballs moist. This method ensures each bite stays flavorful and tender without drying out.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! Fresh meatballs work well in this recipe and may cook a bit faster, so you might want to reduce the pressure cooking time slightly. Just be sure they’re fully cooked before serving.
What type of spaghetti works best?
Regular spaghetti broken in half works perfectly, but you can also use thin or thick spaghetti depending on your preference. The key is making sure the noodles fit comfortably in your Instant Pot.
Is it necessary to layer the ingredients without stirring?
Yes, layering rather than stirring is crucial in this recipe to prevent the Instant Pot from triggering a burn notice. It helps the sauce stay on top while the pasta cooks evenly underneath.
Can I use a different sauce instead of spaghetti sauce?
Of course! Feel free to experiment with your favorite marinara, arrabbiata, or even a homemade tomato sauce. Just keep the consistency similar to ensure the pasta cooks properly.
How do I know if the pasta is cooked correctly?
The pasta should be tender but still firm to the bite after pressure cooking for 9 minutes. If you prefer softer pasta, you can let it sit in the hot sauce a bit longer off heat, which also helps thicken the sauce.
Final Thoughts
There is something truly comforting about a warm plate of spaghetti and meatballs, and this Instant Pot Spaghetti and Meatballs Recipe makes it easier than ever to enjoy this classic meal anytime. Whether you’re cooking for a family dinner or meal prepping for the week, give this recipe a try—you’ll wonder how you ever lived without this quick, satisfying favorite in your culinary rotation.
Print
Instant Pot Spaghetti and Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 9 minutes + 5 minutes pressure release
- Total Time: 24 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Spaghetti and Meatballs recipe offers a quick, one-pot Italian classic with perfectly cooked meatballs and tender spaghetti in a rich marinara sauce. Made with simple ingredients and minimal prep, this meal is ideal for busy weeknights, delivering comforting flavors in under 30 minutes.
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian seasoning
Main Ingredients
- Frozen Italian meatballs (about 1 to 1.5 lbs)
- 1 pot-sized spaghetti or regular spaghetti broken in half (about 8 oz)
- 1 jar (24 oz) spaghetti sauce
- 2 cups water or broth
Optional Garnishes
- Grated Parmesan cheese
- Fresh herbs (basil or parsley)
Instructions
- Sauté Aromatics: Set the Instant Pot to the sauté setting and heat olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant. Season with salt, black pepper, and Italian seasoning. Turn off the sauté function.
- Layer Ingredients: Arrange the frozen Italian meatballs in a single layer over the sautéed onion and garlic. Lay the spaghetti over the meatballs in a crisscross pattern to prevent sticking. Drizzle with a bit of olive oil for added flavor.
- Add Liquids: Pour the entire jar of spaghetti sauce evenly over the spaghetti, then add 2 cups of water or broth on top. Do not stir the ingredients to help prevent the Instant Pot burn notice.
- Pressure Cook: Secure the Instant Pot lid and set it to manual high pressure for 9 minutes. Once cooking is complete, perform a quick pressure release by carefully pressing the release valve.
- Combine and Serve: Open the lid and gently toss the spaghetti and meatballs together to combine the sauce evenly. The sauce may seem thin at first but will thicken as it rests. Serve immediately, garnished with grated Parmesan cheese and fresh herbs if desired.
Notes
- Breaking the spaghetti in half helps it fit better and cook evenly in the Instant Pot.
- Do not stir before pressure cooking to avoid getting a burn warning on the Instant Pot.
- Use broth instead of water for extra flavor.
- Frozen meatballs save prep time but fresh cooked meatballs can be substituted.
- The sauce thickens as it cools; if too thin, simmer with the sauté setting after cooking to reduce.
