Instant Pot Pasta and Meatballs
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8
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Calories
547 kcal
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Course
Main Course
Instant Pot Pasta and Meatballs
Description
This recipe layers frozen cooked meatballs and dry penne pasta inside the Instant Pot, topping them with water, crushed tomatoes, tomato sauce, and a blend of seasonings including Italian seasoning, garlic powder, sugar, onion powder, and fresh or dried basil. Cooking at high pressure for 4 to 5 minutes softens the pasta while heating the meatballs thoroughly without overcooking them. A controlled quick release prevents overcooking or burning.
After cooking, the pasta and sauce are stirred together to distribute flavors evenly. The melted sauce envelopes the pasta and meatballs, creating a rich, comforting meal. Freshly grated Parmesan cheese sprinkled on top adds a salty, nutty finish, with parsley and optional red pepper flakes contributing brightness and mild heat.
Practical variations include making homemade browned meatballs in the Instant Pot's sauté setting before pressure cooking, swapping fire-roasted crushed tomatoes and adding red pepper flakes for a spicier sauce, or stirring in fresh spinach at the end for added vegetables.
Ingredients
- 2 pounds meatballs frozen, cooked
- 1 pound penne pasta
- 3 cups water
- 24 oz can crushed tomatoes
- 8 oz can tomato sauce
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1 teaspoon onion dried minced
- 3 Tablespoons basil chopped (or 2 tsp. dried, fresh leaves
- 1 Tablespoon red wine vinegar
- salt
- black pepper
- Parmesan Cheese for topping, freshly grated
- parsley for garnish, fresh chopped
- red pepper flakes optional for garnish, crushed
Instructions
- DISCLAIMER: I developed and tested this recipe using my 6-QUART INSTANT POT DUO. If you’re using a larger IP or a newer brand you may need to add more liquid so that you don’t get a burn notice. (The new IP are much more sensitive). Refer to this article for more information on adapting recipes for your instant pot.
- Layer ingredients in Instant Pot: Spray the bottom of the instant pot with nonstick cooking spray. Add frozen meatballs, then dry pasta, spreading into an even layer. Pour water over pasta. Add crushed tomatoes, seasonings and tomato sauce and gently tomato sauce and seasonings. Smooth the sauce to completely cover the noodles.
- Cook on High Pressure (Manual) for 4-5 minutes (half the cook time listed on the box of pasta).
- Do a controlled quick release when timer beeps. Stir. Allow to cool for 5-10 minutes before serving. Serve with fresh grated parmesan on top, and extra chopped fresh basil, if desired.
Notes
- The recipe was developed using a 6-quart Instant Pot; larger or newer models may require more liquid to avoid burn notices.
- For homemade meatballs, brown them on all sides in the sauté setting before pressure cooking with pasta and sauce.
- Use crushed fire-roasted tomatoes and add crushed red pepper flakes for a spicier version.
- Fresh spinach can be stirred in at the end of cooking for added greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 332mg | 14% |
| Potassium | 809mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 72mg | 7% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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