It only takes 5 ingredients to make this Easy Instant Pot Spaghetti and Meatballs! A delicious dinner will be ready in 30 minutes!
INSTANT POT SPAGHETTI AND MEATBALLS
Ever since I shared my CROCK POT SPAGHETTI AND MEATBALLS recipe a few years ago, folks immediately started asking for an electric pressure cooker recipe. Instant Pot electric pressure cookers have become immensely popular these last few years and folks want more easy weeknight recipes that kids will love too!
VIDEO INCLUDED BELOW:
WHAT KIND OF PRESSURE COOKER SHOULD I USE?
I have a pretty basic, standard 6.5 quart Instant Pot electric pressure cooker. It doesn’t have a lot of bells of whistles and is pretty basic compared to some models that are out there now. However, it gets the job done. Generally a 6 quart pressure cooker will get the job done for a family of four. Larger 8-quart pressure cookers are better if you are serving more people and need to double recipes.
WHAT YOU’LL NEED:
Italian-style frozen meatballs
spaghetti noodles
water
beef broth
spaghetti sauce
HOW TO MAKE INSTANT POT SPAGHETTI AND MEATBALLS:
Add frozen meatballs to the bottom of a 6-quart Instant Pot electric pressure cooker. Top meatballs with broken spaghetti noodles, spread them out well, otherwise they will stick together while cooking. It’s okay if they poke up at angles. The more room around the noodles, the better.
Pour in water and broth then top with pasta sauce. Don’t stir. 
Cook on manual pressure for 9 minutes then quick release. Remove lid and stir and let sit for a little bit to thicken up, it will look soupy at first but will thicken quickly!
Enjoy!
INSTANT POT SPAGHETTI AND MEATBALLS
Ingredients
- 1 lb Italian style frozen meatballs
- 8 oz spaghetti noodles (1/2 box) (broken in half)
- 2 cups water
- 1 cup beef broth
- 1 (24 oz) jar of your favorite spaghetti sauce
Instructions
- Add frozen meatballs to the bottom of a 6-quart Instant Pot electric pressure cooker.
- Top meatballs with broken spaghetti noodles, spread them out well, otherwise they will stick together while cooking.
- Pour in water and broth then top with pasta sauce. Don't stir.
- Cook on manual pressure for 9 minutes then quick release.
- Remove lid and stir and let sit for a little bit to thicken up, it will look soupy at first but will thicken quickly.
Video
Notes
Nutrition
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It is excellent and SOOOO easy. I use Chicken Meatballs and 3 cups of Chicken Broth instead of water and Beef Broth.
Question Can I use homemade frozen meatballs
Hi Kathy! I don’t see why not! 🙂
I love quick instant pot meals.
This was Delicious. I will make it again.
I’m new to this, My pressure cooker is high or low, what would “manual pressure” be considered?
Hi Keiko – for almost all Instant Pot recipes, it will be high unless it specifically says low. Hope that helps! 🙂
This was a quick way to get my s spaghetti and meatballs fix! I made a smaller batch using half the pasta and about 11 turkey meatballs, 1 and 1/2cups of water and 3/4/ jar of sauce for 10 minutes and it was good. Seasoned after mixing and added some sauteed mixed veggies…. Thanks Brandie!
Can this recipe be doubled?
Hi Jan, I don’t recommend it unless you have a large Instant Pot. The reason being that you don’t want the noodles to become one big gloppy blob.
I accidentally got switched over to your crockpot version without realizing. Now my meatballs are on top, will the dish still turn out okay?
I want to use brown rice noodles, how long do you think I would pressure cook them?
This meal was easy and delicious!
This was quick and easy. I really appreciate that. I would cut back on the water though. Maybe in half. My sauce came out REALLY soupy. I strained off the sauce, added corn starch and reduced it on the stove for another 1/2 hour, then added the pasta and meatballs back in.
Made this last night- so delicious and creamy! perfect noodle consistency, the meatballs were cooked and hot throughout- so happy I found this recipe. Thank you 🙂
Does it make a difference that my instant pot is 8 quarts instead of 6?
So yummy! I did take some advice from other recipes and added some Parmesan cheese at the end and a small bit of cornstarch to thicken it. It would have been great even without that stuff, but my personal preference is a thicker sauce. I will definitely make this again.