Instant Pot Spaghetti and Meatballs
User Reviews
5
-
Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
4
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Calories
812 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Spaghetti and Meatballs
Description
This recipe involves mixing ground beef with Italian breadcrumbs, finely minced onion, Parmesan, garlic, salt, and pepper to form meatballs roughly 1 to 1.5 inches in size. After browning them in the Instant Pot using the sauté function, beef broth is added to deglaze the pot and prevent burning.
The browned meatballs go back in, and broken spaghetti noodles are nestled evenly on top without clumping, covered by jarred pasta sauce and canned diced tomatoes. The pot is sealed and set to high pressure for 8 minutes, cooking the pasta and meatballs simultaneously.
The result is a hearty one-pot meal where the sauce infuses the noodles and meat with flavor, while the meatballs remain tender. Adjustments for different pasta shapes may be needed as cooking times can vary. The recipe works with ground turkey or pork substitutions or pre-made frozen meatballs for convenience.
Leftovers keep well refrigerated for up to four days. Prepping meatballs ahead, even overnight, can simplify mealtime.
Ingredients
Spaghetti
- 2 Tbsp olive oil
- 2 c. beef broth low-sodium
- 8 oz spaghetti broken in thirds
- 24 oz pasta sauce jarred
- 14.5 oz diced tomato petite, canned
Meatballs
- 1 ½ lb ground beef lean
- ¾ c. Italian bread crumbs
- ½ c. onion finely minced
- ¼ c. Parmesan Cheese finely grated
- 1 tsp garlic minced
- 1 tsp salt
- ¼ tsp black pepper ground
Instructions
- In a large bowl combine the ingredients for the meatballs, using your hands or a wooden spoon to combine. Form into about 24 meatballs about 1 - 1 ½ inches in diameter. Place on a plate until ready to use.
- Set the Instant Pot to the saute setting. Add olive oil to the pot. When it’s hot place the meatballs in Instant Pot, you may need to work in batches, and cook until all sides are brown, rotating as they cook. Remove meatballs from Instant Pot when they are browned and set aside.
- Stir in beef broth while IP is still on saute setting, deglazing the bottom of the pot to loosen about bits of meatballs to prevent burn warning.
- Then place meatballs back in the pot, add spaghetti making sure it’s spread evenly out and not in clumps to prevent them from sticking together. Then pour the pasta sauce and diced tomatoes on top.
- Put the lid on the pot and set the steam release knob to the sealing position.
- Press the manual button and adjust to 8 minutes on high pressure.
- After the cook time has finished, turn off the pot and do a quick release of steam.
- Serve immediately.
Notes
- This recipe has been tested with spaghetti; other pasta shapes may require different cooking times.
- You can substitute ground turkey or pork, or use a beef-pork mix in the meatballs.
- Prepare and store the meatballs in advance to streamline cooking.
- Leftovers can be refrigerated for 3 to 4 days.
- Using frozen pre-made meatballs is also an option; just layer and cook as directed without making meatballs from scratch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Calories | 812kcal | 41% |
| Carbohydrates | 90g | 30% |
| Protein | 61g | 122% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 2783mg | 116% |
| Potassium | 1872mg | 40% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 1059IU | 21% |
| Vitamin C | 25mg | 28% |
| Calcium | 346mg | 35% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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