If you love classic comfort food with minimal fuss, Instant Pot Spaghetti and Meatballs is about to become your new favorite go-to dinner. This one-pot wonder brings together savory meatballs, tender spaghetti, and rich marinara sauce, all cooked in record time thanks to your trusty Instant Pot. Whether you need a quick weeknight meal, a family-friendly crowd-pleaser, or just crave that nostalgic Italian-American flavor without the pile of dirty dishes, this Instant Pot Spaghetti and Meatballs recipe checks every box with ease and irresistible taste.
Ingredients You’ll Need
Part of the magic of this dish lies in its simplicity: a handful of pantry staples, plus a few flavor-boosting touches, come together for the perfect bite. Each ingredient has a key role in building the taste, color, and comfort factor of your meal.
- Frozen fully cooked meatballs: These cut down on prep time and soak up all of the delicious sauce as they cook.
- Uncooked spaghetti: Breaking the noodles in half helps them nestle into the pot and absorb all the flavors without clumping.
- Marinara sauce: Use your favorite jarred or homemade sauce for a punch of tomato richness and Italian herbs.
- Water: Essential for perfectly cooked pasta, the water combines with the sauce to ensure nothing dries out or sticks.
- Olive oil: This coats the bottom of your Instant Pot and prevents sticking while adding a lovely richness.
- Italian seasoning: A blend of herbs that elevates the sauce and brings even more Italian flair to the dish.
- Garlic powder: Guarantees garlicky goodness in every forkful, even if you’re out of fresh garlic.
- Salt: Helps bring all the seasonings together and balances the sauce.
- Black pepper: Adds a gentle heat and rounds out the flavors.
- Grated Parmesan cheese: Sprinkled before serving, this turns everything gloriously creamy and cheesy.
- Fresh basil or parsley, chopped for garnish: Offers a pop of color and fresh flavor that makes the dish irresistible.
How to Make Instant Pot Spaghetti and Meatballs
Step 1: Prepare the Instant Pot
Start by adding the olive oil to your Instant Pot and make sure it’s spread evenly across the bottom. This not only infuses the whole dish with a touch of Mediterranean richness, but it also works wonders in keeping your spaghetti from sticking later on.
Step 2: Layer the Meatballs and Pasta
Place the frozen meatballs in an even layer right on top of the olive oil. Next, break the spaghetti in half and layer it over the meatballs in a crisscross pattern. This technique is more than just pretty — it ensures the pasta cooks evenly and doesn’t stick together in big clumps.
Step 3: Add Sauce and Seasonings
Pour the marinara sauce evenly, covering all the pasta, followed by the water. Sprinkle in the Italian seasoning, garlic powder, salt, and black pepper. Gently press the pasta down with a spoon to make sure it’s submerged as much as possible, but remember — don’t stir! This set up helps the Instant Pot Spaghetti and Meatballs retain its perfect texture and flavor separation.
Step 4: Pressure Cook
Secure the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. During this short cook time, the sauce bubbles, the pasta softens, and those meatballs heat through beautifully, making it genuinely effortless to serve a full meal in just about 13 minutes.
Step 5: Quick Release and Finish
After the time is up, carefully perform a quick release to let out the steam. Then, open the lid and give everything a gentle but thorough stir — the spaghetti should be perfectly cooked and the meatballs heated through. Top generously with grated Parmesan and your favorite chopped fresh herbs before serving hot, and revel in just how easy Instant Pot Spaghetti and Meatballs can be!
How to Serve Instant Pot Spaghetti and Meatballs
Garnishes
No bowl of Instant Pot Spaghetti and Meatballs is complete without a flurry of finishing touches. I love adding a handful of freshly grated Parmesan for creamy, salty contrast, plus a sprinkle of bright basil or parsley to instantly add color and that unmistakable fresh aroma right at the table.
Side Dishes
This dish can be a meal all by itself, but it’s even more delightful alongside a crisp green salad, some homemade garlic bread, or steamed veggies for balance. Think simple Italian classics such as Caesar salad or roasted asparagus to round out a weeknight feast.
Creative Ways to Present
Serve Instant Pot Spaghetti and Meatballs family-style straight from the pot for casual comfort, or twirl pasta nests onto plates for an extra dose of elegance at your next gathering. Try making mini “spaghetti bowls” using Parmesan cheese crisps, or spear a meatball with a toothpick for a fun appetizer twist at parties!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Spaghetti and Meatballs keeps remarkably well in the fridge. Store it in an airtight container, and it’ll stay fresh and flavorful for up to three days. The flavors meld overnight, so don’t be surprised if tomorrow’s lunch tastes even better than dinner.
Freezing
If you want to freeze this dish, let it cool completely before transferring to a freezer-safe container. For best texture, freeze in single-serve portions (meatballs and pasta together or separate), then lay flat in the freezer. It will keep beautifully for up to two months, making dinner just a quick reheat away.
Reheating
For reheating, simply pop leftovers in the microwave with a splash of water or marinara sauce to loosen things up, or warm gently on the stovetop over medium-low heat. If reheating from frozen, thaw overnight in the fridge for best results, then heat as above until piping hot throughout.
FAQs
Can I use homemade or raw meatballs in Instant Pot Spaghetti and Meatballs?
Absolutely! If you have homemade or raw meatballs, just brown them first using the Sauté function in your Instant Pot. Add them directly to the pot, then follow the recipe and increase the cook time to 9 minutes for perfect results.
Will the spaghetti stick together or become mushy?
Not if you layer correctly! By breaking the spaghetti in half and crisscrossing it over the meatballs, you prevent clumping and ensure even cooking. Just remember not to stir before pressure cooking, and your spaghetti will come out with perfect texture every time.
Can I use whole wheat or gluten-free spaghetti instead?
Yes, but you may need to adjust cook times slightly. Whole wheat usually takes an extra minute or two, while gluten-free can cook a bit faster. A good rule of thumb is to check the pasta after cooking and use the Sauté function briefly if you need further softening.
How do I add extra flavor?
For an even more robust taste, toss in sautéed onions, minced garlic, or a pinch of red pepper flakes before layering the other ingredients. A splash of red wine in the sauce or a spoonful of pesto to finish can also bring subtle new notes to Instant Pot Spaghetti and Meatballs.
Is this recipe kid-friendly?
Yes! This Instant Pot Spaghetti and Meatballs is a fantastic family meal and a huge hit with kids. You can even use turkey or chicken meatballs for a lighter option, or sneak in finely chopped veggies for extra nutrition without fuss.
Final Thoughts
Once you try Instant Pot Spaghetti and Meatballs, you’ll never view weeknight pasta the same way again. With just one pot and a handful of everyday ingredients, you’re all set for a mouthwatering, hearty dinner that makes everyone smile — and leaves you with fewer dishes. Go ahead, give it a try, and watch it become a regular star on your table!
Print
Instant Pot Spaghetti and Meatballs Recipe
- Total Time: 13 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy a delicious and easy weeknight dinner with this Instant Pot spaghetti and meatballs recipe. Perfectly cooked pasta and savory meatballs in a rich marinara sauce ready in no time!
Ingredients
For the Meatballs:
- 1 lb frozen fully cooked meatballs
For the Pasta:
- 12 oz uncooked spaghetti
- 1 jar (24 oz) marinara sauce
- 3 cups water
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped for garnish
Instructions
- Add olive oil to the Instant Pot and spread it evenly across the bottom.
- Arrange frozen meatballs in an even layer.
- Break spaghetti in half and layer it over the meatballs in a crisscross pattern.
- Pour marinara sauce evenly over the pasta, then add water, Italian seasoning, garlic powder, salt, and pepper.
- Press pasta down gently to ensure it is submerged but do not stir.
- Close the lid, set valve to Sealing, and cook on High Pressure for 8 minutes.
- Perform a quick release when cooking time ends.
- Carefully stir everything together until pasta is coated and meatballs are heated through.
- Serve topped with Parmesan cheese and fresh basil or parsley.
Notes
- If using homemade or raw meatballs, brown them first using the Sauté function, then adjust cook time to 9 minutes.
- For extra flavor, add red pepper flakes or sauté onions and garlic before layering ingredients.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 9 g
- Sodium: 940 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
