Instant Pot Spaghetti and Meatballs
User Reviews
5.0
12 reviews
Excellent
-
Total Time
40 mins
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Servings
4 - 6
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Calories
583 kcal
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Course
Main Course
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Cuisine
Italian, American, Italian-American Fussion
Instant Pot Spaghetti and Meatballs
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Step-by-Step Guide on how to make Instant Pot Spaghetti and Meatballs! Quick and easy spaghetti and frozen meatballs recipe. Al dente spaghetti and juicy meatballs in flavorful tomato sauce. A deliciously simple, budget-friendly, kid-friendly, healthy one pot meal.
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Ingredients
- 1 pound (454g) Spaghetti
- 1 pound (454g) frozen meatballs
- 1 tablespoon (15ml) olive oil
- 1 (135g) onion , sliced
- 3 cloves (14g) garlic , minced
- 1½ teaspoons (1.8g) dried basil
- 1½ teaspoons (1.2g) dried oregano
- 3 tablespoons (45ml) Regular soy sauce
- 4 cups (1L) unsalted chicken stock (or water)
- 2 teaspoons (10g) tomato paste (note: may need to add more at the end)
- 1 large can (28oz) crushed tomatoes or diced tomatoes
- Kosher salt and ground black pepper
Optional Garnishes
- Parsley, basil, freshly grated parmesan cheese
Instructions
- Saute Onion & Herbs: Use “Sauté More” to heat up your Instant Pot. Wait until it says “HOT” on the screen. Add 1 tbsp olive oil in Instant Pot and make sure the oil is coated over the whole bottom of the pot. Add in sliced onions, then saute for three minutes. Add in minced garlic, 1½ tsp (1.8g) dried basil, 1½ tsp (1.2g) dried oregano, and 3 tbsp (45ml) regular soy sauce. Saute until the soy sauce is reduced and begins to stick to the pot (roughly 1.5 to 2 minutes).
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Spaghetti and Meatballs: Add in 3 cups (750ml) unsalted chicken stock. Break the 1lb (454g) spaghetti in half, then add spaghetti in Instant Pot. Amy + Jacky's Tips! Make sure you soak all the spaghetti in chicken stock, and try to spread them out. So they won’t clump together & cook evenly.Add in 1lb (454g) frozen meatballs. Layer 2 tsp (10g) tomato paste and 1 large can (28oz) crushed tomatoes on top. Do not mix. Amy + Jacky's Tips! Don't stir the spaghetti with the tomato sauce because this may trigger the “BURN” notice.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes, then Natural Release for 5 minutes. Open the lid carefully.
- Thicken and Season Spaghetti: Set aside the meatballs on a serving plate. Use "Saute More" to bring the spaghetti back to a simmer. With a wooden spoon, break down the tomatoes, then stir to cook the spaghetti and thicken the spaghetti sauce. It'll take a few minutes to thicken the sauce as the spaghetti releases its starch. Amy + Jacky's Tips! If your meatballs released a lot of meat juice, your spaghetti may be a bit watery. Add in another 1 to 2 tsp (5g to 10g) tomato paste to help thicken the sauce. Taste and season with more salt and ground black pepper. You'll need roughly 2 to 3 large pinches of salt to bring out all the flavors. Press "cancel" to turn off the heat.
- Serve: Once the spaghetti sauce has thickened, add the previously set-aside meatballs in spaghetti. Garnish the flavorful spaghetti and meatballs with parsley and freshly grated Parmesan cheese. Serve and enjoy~
Equipments used:
Notes
- Meatballs: You can use homemade meatballs or store-bought meatballs. Plan ahead and make a big batch of our tasty, freezer-friendly Italian Meatballs and Turkey Meatballs.
- Sauce Consistency: It's normal for your spaghetti to look watery and thin when you open the lid.
- Spaghetti Texture: The cooking time is intended to cook the spaghetti to approximately 85% to 90% cooked. Keep in mind that the spaghetti will continue to cook as you thicken the sauce, and by the residual heat. So, keep tasting and cooking (with the lid open) until the spaghetti reaches your desired texture.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
583kcal
(29%)
Carbohydrates
72g
(24%)
Protein
29g
(58%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
54mg
(18%)
Sodium
777mg
(32%)
Potassium
969mg
(28%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
331IU
(7%)
Vitamin C
16mg
(18%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 777mg | 32% |
| Potassium | 969mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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