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Instant Pot Spaghetti

Instant Pot Spaghetti and Meatballs is one of the easiest weeknight meals! You'll love the flavor and the easy cleanup with this classic recipe!!

Prep Time
1 min
Cook Time
1 min
Total Time
10 mins
Servings: 6 servings
Calories: 210 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 3 Tablespoons olive oil divided
  • 4 cloves garlic pressed
  • 1 ½ lb approximately 24 frozen meatballs
  • 8 oz thin spaghetti noodles broken in half
  • 24 oz jar marinara sauce
  • 3 cups water
  • ½ teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • Fresh parsley and shredded parmesan cheese for garnish

Instructions

    Cup of Yum
  1. Turn on Instant Pot and select "SAUTE." Add 1 tbsp olive oil and garlic to Instant Pot and cook for about 2 minutes.
  2. Select "CANCEL." Add frozen meatballs in a single layer to the bottom of the Instant Pot. I actually added a couple extra on top of the single layer and it turned out great.
  3. Add thin spaghetti noodles (that are broken in half so they fit) on top of the meatballs. Drizzle with extra olive oil (about 2 Tbsp) to prevent sticking.
  4. Pour one jar of marinara sauce over the top of the noodles, then add water. Finally, sprinkle in extra seasoning...salt, Italian Seasoning, and red pepper flakes.
  5. Lock lid in place, turn knob to "SEALING", select HIGH PRESSURE and cook time of 9 minutes. When cook time ends, do a quick pressure release.
  6. Stir gently to combine sauce with noodles and meatballs. Sprinkle with parmesan cheese and fresh parsley. ENJOY

Notes

  • Homemade Meatballs or store bought frozen meatballs both work great! I prefer having them frozen so they don't fall apart.
  • I've used several kinds of pasta in this recipe, and they all turn out wonderful. Don't skip the extra olive oil.
  • Choosing a flavorful marinara sauce is a must. We love Rao's Marinara as it's sugar free yet packed with flavor!
  • 1 jar of marinara sauce (24oz) is also 3 cups of water...just fill your empty jar with water and dump it in!
  • When you open the lid after pressure cooking, it may appear watery. NOW you stir and let it sit for a minute, it will come together nicely.
  • Time does not include the amount of time it takes to come to pressure. This recipe was tested in a 6qt Instant Pot.

Nutrition Information

Calories 210kcal (11%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Cholesterol 8mg (3%) Sodium 839mg (35%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 210

% Daily Value*

Calories 210kcal 11%
Carbohydrates 23g 8%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 8g 47%
Cholesterol 8mg 3%
Sodium 839mg 35%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.