It only takes 5 ingredients to make this Easy Instant Pot Spaghetti and Meatballs! A delicious dinner will be ready in 30 minutes!
A SIMPLE INSTANT POT DINNER RECIPE
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!
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Italian-style frozen meatballs
- spaghetti noodles
- 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 allow it to sit for several minutes while stirring occasionally and it will thicken.
CRAVING MORE INSTANT POT RECIPES?
Instant Pot Spaghetti and Meatballs (+Video)
- 1 pound Italian style frozen meatballs
- 8 ounces spaghetti noodles (1/2 box) (broken in half)
- 2 cups water
- 1 cup beef broth
- 24 ounce jar of your favorite spaghetti sauce
- 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 bit to thicken up as it will look soupy at first. Don’t be alarmed! Allow it to sit, with the top off, stirring occasionally and it will slowly begin to thicken.
- If noodles stick together while cooking, you can easily break them apart with a fork after cooking.
- It’s really important to allow the spaghetti to thicken after cooking. It will look soupy at first but thickens as it sits so give it time.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.