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
Scale
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
