If you’ve ever wished you could get the flavor and comfort of classic spaghetti and meatballs without juggling multiple pans or waiting over the stove, this Instant Pot Spaghetti and Meatballs is your new hero. In just one pot and barely half an hour, you’ll have perfectly tender pasta, rich marinara, and juicy meatballs all infused with just the right amount of Italian seasoning—plus almost no cleanup. It’s one of those magical weeknight dinners that really delivers gourmet taste with minimum effort, and every bite is filled with homemade warmth.
Ingredients You’ll Need
The ingredients for this Instant Pot Spaghetti and Meatballs recipe are straightforward yet powerful when combined. Each one plays a vital role, from building a cozy Italian base to putting the finishing touches that make every bite something to savor.
- Meatballs: Frozen or fresh, these create juicy bites that soak up all the flavors. Use your favorites—beef, turkey, or even plant-based work great!
- Spaghetti: Uncooked and broken in half, this allows the pasta to cook evenly and absorb the savory sauce within the Instant Pot.
- Marinara Sauce: Go with a 24-ounce jar of a sauce you love, since it’s front and center in both taste and color here.
- Water or Chicken Broth: Three cups create enough liquid for your pasta, with broth adding extra savory depth.
- Olive Oil: A couple of tablespoons coat the bottom, preventing sticking and bringing out a rich Italian flavor.
- Garlic Powder: Adds mellow garlicky notes that infuse the sauce and pasta as they cook.
- Italian Seasoning: This classic herb blend brings instant Italian vibes and balances the tomato sauce beautifully.
- Salt: Just a bit pulls all the flavors together and enhances the sauce and pasta.
- Black Pepper: For a gentle kick and subtle warmth in every forkful.
- Grated Parmesan Cheese: Adds a salty, creamy finish that melts onto the hot spaghetti.
- Fresh Basil: Don’t skip the garnish—those fragrant green ribbons give color and bright, fresh flavor!
How to Make Instant Pot Spaghetti and Meatballs
Step 1: Prep the Instant Pot
Start by drizzling the olive oil right into the bottom of your Instant Pot. This little trick does wonders to prevent sticking and helps infuse the whole pot with that delicious, fruity olive oil flavor you expect in great Italian food. No need to preheat—just swirl the oil to coat the bottom.
Step 2: Layer Meatballs and Spaghetti
Arrange your meatballs in an even layer over the oil. Next, break your spaghetti noodles in half (trust me on this!) and scatter them evenly, crisscross style. This crisscrossing keeps the pasta from clumping and ensures every strand cooks perfectly in the sauce.
Step 3: Add Marinara and Seasonings
Pour your jar of marinara sauce directly over the pasta, spreading it out so it covers the noodles. Sprinkle in the garlic powder, Italian seasoning, salt, and black pepper. The seasonings will infuse the sauce and pasta while everything cooks together.
Step 4: Pour in the Liquid
Carefully pour the water or broth around the edges and over the top—just enough to barely submerge the pasta without drowning it. Use a spoon or spatula to gently press the noodles down if needed, ensuring they’re covered. The key: don’t stir! This preserves the essential Instant Pot Spaghetti and Meatballs layering magic.
Step 5: Cook Under Pressure
Seal your Instant Pot lid and set it to cook on high pressure for 8 minutes (or 7 if your meatballs are fresh). Once the cook time ends, let the pressure release naturally for 5 minutes. This gives you perfectly cooked noodles that won’t break apart. Then quick-release any remaining pressure.
Step 6: Finish and Fluff
Open the lid and gently stir everything together with a large spoon or silicone spatula—the aroma at this point is out-of-this-world! Top with generous grated Parmesan and a shower of torn basil. The cheese melts instantly, and the basil wakes up the whole pot.
How to Serve Instant Pot Spaghetti and Meatballs
Garnishes
A handful of freshly grated Parmesan and a sprinkle of vibrant basil really elevate Instant Pot Spaghetti and Meatballs from good to “please go back for seconds!” Freshly cracked black pepper or even a drizzle of olive oil add another fancy touch if you’re feeling festive.
Side Dishes
Round out your meal with a crisp Caesar or green salad, or serve your spaghetti with warm, crusty garlic bread to soak up every last bit of that luscious sauce. If you’re after a cozy Italian feast, add a side of roasted veggies or a simple antipasto platter.
Creative Ways to Present
You can pile the spaghetti and meatballs family-style in a big serving bowl, or twist the noodles individually with tongs for a fancy plated look. For fun, serve in individual ramekins topped with extra cheese and basil. Or go buffet style and let everyone create their perfect bowl!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Spaghetti and Meatballs keep beautifully in the fridge for up to three days. Store in an airtight container and let the flavors meld—they’re sometimes even better the next day! A splash of broth or water is helpful before reheating to keep the sauce silky.
Freezing
If you want to freeze, ladle portions into airtight containers or freezer bags, squeezing out extra air. Thaw in the fridge overnight, and you’ll have a homemade Italian dinner ready for a super-busy night (just note the texture of the spaghetti may soften a tad, but the flavors stay fantastic).
Reheating
To reheat, add a splash of broth or water to help loosen the sauce and warm on the stovetop over low heat, or microwave in short intervals, stirring occasionally. Top with some fresh Parm and basil to revive the flavors—and enjoy another bowl of comfort.
FAQs
Can I use whole wheat or gluten-free spaghetti in Instant Pot Spaghetti and Meatballs?
Absolutely! Just keep in mind that different types of pasta can vary in cooking time. Whole wheat pasta might need a minute or so extra, while gluten-free noodles are often more delicate and could need a minute less—test with your favorite brand.
What if I want to use homemade meatballs?
Homemade meatballs work beautifully in this recipe! Just shape and brown them first if you like a seared exterior, or place them in raw—just be sure to use the fresh meatball cook time adjustment (7 minutes under pressure) for best results.
Can Instant Pot Spaghetti and Meatballs be made dairy free?
Definitely! Simply skip the Parmesan or use your favorite dairy-free alternative. The rest of the recipe is naturally dairy free, so you can still enjoy all the saucy, satisfying flavor.
Can I double the recipe in my Instant Pot?
Yes, just make sure you don’t fill your Instant Pot past the maximum fill line. You may need to add a minute or two to the cook time and give it a gentle stir halfway through cooking if possible with your Instant Pot model.
How can I make the sauce creamier?
After cooking but before serving, stir in about 1/4 cup of heavy cream or a scoop of ricotta cheese. This will add an extra layer of luxury to the Instant Pot Spaghetti and Meatballs and give the sauce a rich, velvety finish.
Final Thoughts
Instant Pot Spaghetti and Meatballs brings that Italian-American comfort straight to your dinner table with nearly zero effort and all the flavor you crave. It’s a weeknight lifesaver and a surefire hit with family or guests. I hope you’ll give this recipe a try—once you taste how easy and delicious it is, you may never want to cook spaghetti another way!
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Instant Pot Spaghetti and Meatballs Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Spaghetti and Meatballs recipe is a quick and easy way to enjoy a classic Italian-American dish with the convenience of a pressure cooker. Tender meatballs, perfectly cooked spaghetti, and flavorful marinara sauce come together in one pot for a delicious meal the whole family will love.
Ingredients
Meatballs:
- 1 pound frozen or fresh meatballs
Spaghetti:
- 12 ounces spaghetti (uncooked, broken in half)
Sauce:
- 1 (24-ounce) jar marinara sauce
Liquid:
- 3 cups water or chicken broth
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Prepare Ingredients: Drizzle olive oil into the bottom of the Instant Pot. Layer meatballs, spaghetti, marinara sauce, and seasonings in the pot.
- Cook: Add liquid, seal the Instant Pot, and cook on high pressure for 8 minutes.
- Release Pressure: Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Finish: Stir gently to combine. Top with Parmesan and fresh basil before serving.
Notes
- If using fresh meatballs, reduce cooking time to 7 minutes.
- For a creamier sauce, stir in 1/4 cup heavy cream or ricotta cheese after cooking.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus pressure build and release)
- Category: Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 55 mg
