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
Scale
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.
