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5.0 from 12 votes

Instant Pot Spaghetti and Meatballs

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.

Total Time
40 mins
Servings: 4 - 6
Calories: 583 kcal
Course: Main Course
Cuisine: Italian , American , Italian-American Fussion

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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~

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

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

% 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.