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.
Course dinner
Cuisine Italian
Keyword meatballs, pasta, spaghetti
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Pressurize / Depressurize 15 minutesminutes
Servings 4
Ingredients
1poundfrozen meatballs - any variety
8-12ouncesspaghetti noodlesuncooked (amt depends on how saucy you like the ratio between sauce and noodles)
1tbspolive oil
1tbspminced garlic *opt
1tspsalt *opt
1tsppepper *opt
3cupspasta sauceabout 24 ounces
3-4cupsof water
¼-½cupparmesan cheesegrated or shredded
1-2tbspfresh 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
If you would like to use ground beef instead of meatballs, just use the sauté setting and brown the beef first. Then drain any excess fat and deglaze the pot prior to adding the remaining ingredients.If you are using a different size pressure cooker and the minimum amount of water isn't enough to completely cover the noodles - increase to the full amount of water to ensure proper cooking.