Instant Pot Spaghetti and Meatballs

This Instant Pot Spaghetti and Meatballs recipe is the perfect busy weeknight dinner solution. Seven minutes under pressure, less than $1 per serving, pour it into the Instant Pot and go. Dinner doesn’t get much easier than that.

Why Use The Instant Pot?

Because it’s a lifesaver.

Well, maybe not in the literal sense, but for this busy mom of three hungry boys, it sure seems like it some nights. One will be screaming, “Mom I’m starving TO DEATH. When will dinner be ready?” while another one is reminding me that there’s a practice or game in 30 minutes that they need a ride to.

I love using the Instant Pot because it’s hand’s-off, great for making large portions, and keeps the clean-up after dinner to a minimum on nights that I don’t have an extra minute to spare.

So, while cooking Spaghetti and Meatballs the old fashioned way using your stovetop always makes an incredible plate of pasta, the Instant Pot makes for easy work when I’m pressed for time and energy.

Ingredients You’ll Need

Frozen Meatballs. You can go as cheap or as expensive as your budget allows, but I just grab the store brand and call it good.

Spaghetti Noodles. I used traditional dried spaghetti noodles. Again, the store brand because I have a lot of mouths to feed on a budget. You can use thin spaghetti or angel hair, but if you use thinner pasta, you will want to reduce the cooking time.

Spaghetti Sauce. I’ve used Prego’s Tomato, Basil, and Garlic pasta sauce for years. It has a nice flavor without being overly chunky. Just grab whatever you have in the pantry. I’ll give you some ideas on how to spruce up whatever sauce you use a little later on.

Salt & Pepper. The frozen meatballs can be a little on the bland side at times, so I like to add salt and pepper to add a little more life to this dish.

Oregano. Not only does it taste good, it makes for a pop of color for garnish at the end.

Parmesan Cheese. To top your plate of pasta after you’re finished cooking it.

Mozzarella Cheese. If you’re more of a fan of melty cheese, you can stir this in after the Instant Pot Spaghetti and Meatballs are done cooking for the perfect cheese pull.

How To Make Instant Pot Spaghetti And Meatballs

Step 1: Place the frozen meatballs in the Instant Pot liner.

Step 2: Break your spaghetti in half and crisscross it on top of the frozen meatballs.

Step 3: Add salt spaghetti sauce on top of your noodles along with salt and pepper.

Step 4: Fill the empty spaghetti sauce jar with water and pour this on top of the spaghetti sauce inside of the Instant Pot.

Step 5: Cook the Instant Pot Spaghetti and Meatballs. DO NOT STIR BEFORE COOKING.

Step 6: Quickly release all pressure from the Instant Pot once the cooking time is complete.

Step 7: Remove the Instant Pot Lid and stir the cooked spaghetti and meatballs with a sprinkle of mozzarella and Parmesan cheeses.

Step 8: Let the pasta rest briefly for the sauce to thicken slightly before serving.

Tips And Tricks

• Crisscross your noodles. Don’t just toss your noodles in the pot. I know it seems like it wouldn’t make that big of a difference, but I promise you they will turn into one giant noodle log if you leave them all laying on top of each other.
• DO NOT STIR. The meatballs on the bottom of your Instant Pot liner give a buffer layer between the hot bottom of the Pot and the spaghetti sauce. Without this layer, you’re almost guaranteed to get a burn warning.
• Add a little bit of olive oil. If you crisscross your noodles like I mentioned earlier and are still having trouble with them sticking together, you can drizzle a tablespoon of olive oil over the top of them before cooking to further prevent them from sticking.
• Bump up the sauce. Are you a fan of saucy spaghetti? My family doesn’t like soupy spaghetti, so this recipe may be a little on the dry side for you if you like it with a ton of sauce. If you do, add an additional half jar of spaghetti sauce but leave the amount of water added the same as the recipe states.

How Can I Spice Up Spaghetti And Meatballs?

I get it, homemade spaghetti sauce is one of the most delicious things on the planet, and sometimes storebought pasta sauce just doesn’t cut it. If you want to spice up your spaghetti and meatballs, there are a few different ways:

• Switch up the meatballs. Instead of grabbing the usual ground beef meatballs in the freezer section, grab the Italian-style meatballs that are more heavily seasoned.
• Make it spicy. Top your prepared spaghetti and meatballs with red pepper flakes, or even add a dash or two of hot sauce to the sauce when you place it in the Instant Pot.
• Swap the cheeses. Not a fan of parmesan cheese? No problem. Any mild flavored cheese that melts easily will work well with this pasta classic.
• Find a fun noodle. If you have young kids, long noodles are a mess waiting to happen. If you want to keep things a little more tidy for quick clean up, try using ziti, penne, or even bowtie pasta instead of spaghetti noodles.

How Long Does It Last?

Honestly, I wish I could tell you. Spaghetti is one of my personal favorite comfort foods because it’s filling, and cheesy, and you can jazz it up however you want to. Not to mention it tastes even better the next day.

Based on what people that aren’t as carb crazy as I have to say, this Instant Pot Spaghetti and Meatballs should last between 4-5 days after you prepare it. Just make sure you store it in an air-tight container in the refrigerator until you’re ready to dig in again.

What To Serve With Instant Pot Spaghetti And Meatballs

If I had my say, I would just fill my whole plate with pasta and call it done. Unfortunately, that’s not always the most well-balanced option. If you’re looking for something tasty that pairs well with this Instant Pot Spaghetti and Meatballs recipe, try one of these for a side:

• Garlic Bread
• Caesar Salad
• Corn
• Roasted Broccoli

More Easy Instant Pot Recipes

• Instant Pot Stroganoff with Ground Beef
• Instant Pot Mac and Cheese
• Frito Pie
• Instant Pot Chicken Enchiladas

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