Instant Pot Spaghetti and Meatballs
User Reviews
5
-
Prep Time
20 mins
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Cook Time
7 mins
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Time to Reach Pressure
10 mins
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Total Time
37 mins
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Servings
4
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Calories
867 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Spaghetti and Meatballs
Description
This recipe begins by soaking thick slices of Italian bread in water to soften, then combining it with egg, panko crumbs, grated Parmesan cheese, chopped onion, fresh parsley, and seasonings such as garlic powder, Italian seasoning, black and red pepper flakes. Ground beef and pork are mixed in thoroughly to form a seasoned meatball mixture.
Meatballs are shaped roughly the size of golf balls, browned in batches on the Instant Pot's sauté setting to develop a crust while preventing overcrowding. After searing, the meatballs are removed and the pot's bottom is wiped clean.
Jarred spaghetti sauce is poured into the pot, meatballs are arranged on top, and broken spaghetti noodles are layered over the meatballs in different directions to reduce sticking. Additional water is added before sealing and pressure cooking. This method cooks spaghetti noodles evenly while the meatballs remain tender and infused with sauce flavors.
The result is a convenient, one-pot meal combining pasta and meatballs in a savory sauce, saving time on separate cooking and cleanup.
Ingredients
- 2 lices Italian bread about 3-4 inches, thick slices
- ¼ cup water
- 1 egg
- ¼ cup panko bread crumbs
- ¼ cup Parmesan Cheese grated
- 2 Tablespoon flat-leaf parsley minced, fresh
- 2 teaspoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon Italian seasoning crushed
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 pound ground beef
- 1/2 pound ground pork
- 1 Tablespoon vegetable oil
- 1 32 oz pasta sauce jarred or homemade
- 2 c water
- 8 oz spaghetti noodles
Instructions
- Soak the Italian bread in the ¼ cup of water for 3 minutes. After soaking, break the bread into small pieces.
- Beat the egg in a large bowl. Add in the bread crumbs, soaked Italian bread pieces, chopped onion, parmesan cheese, 2 tbsp. water, olive oil, parsley, garlic, black pepper, red pepper, and Italian seasoning. Stir well.
- Mix in the ground beef and ground pork. You can use your hands, a mixer or a hand potato masher .
- Shape meat into balls, about the size of a golf ball.
- Add 2 Tablespoons of olive oil to your Instant pot. Set to saute and brown the meatballs on each side. You will need to work in batches to avoid smushing the meatballs.
- Take all the meatballs out of the Instant Pot and wipe grease out of the bottom of the pot.
- Pour 1/3 of the jar of spaghetti sauce into the pot. Lay meatballs on top of sauce.
- Break the spaghetti noodles in half. Lay them on top of the meatballs in different directions. This helps to prevent sticking.
- Pour remaining spaghetti sauce over top of noodles.
- Fill the sauce jar with the 2 cups of water. Shake to mix in any sauce that is left in jar. Add this water to the top of noodles.
- Seal Instant Pot on Manual, high pressure for 7 minutes. It will take about 10 minutes for it to reach pressure.
- When it is done cooking do a manual fast release. Remove lid, stir carefully to avoid breaking up meatballs and ready to serve.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 867 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 867kcal | 43% |
| Carbohydrates | 64g | 21% |
| Protein | 44g | 88% |
| Fat | 48g | 74% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 1386mg | 58% |
| Potassium | 1350mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 19mg | 21% |
| Calcium | 151mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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