4.3 from 69 votes
Instant Pot Spaghetti and Meatballs
Instant Pot Spaghetti and Meatballs is perfect for busy weeknights when you need dinner in a hurry. Delicious and one pot!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 642 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Meatballs:
- 1 egg
- 1/4 cup Italian breadcrumbs
- 1 teaspoon fine sea salt
- 1/2 teaspoon white ground pepper
- 2 tablespoons Parmesan Cheese , finely grated
- 1 1/2 teaspoons garlic powder
- 2 tablespoons evaporated milk
- 1 pound 90% lean ground beef
Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic , minced
- 1/2 cup onion , chopped
- 2 1/2 cups water
- 28 ounces crushed tomatoes
- 1 tablespoon homemade Italian seasoning
- 2 teaspoons fennel seed
- 10 ounces dry spaghetti , broken in half
Instructions
- In a medium mixing bowl, stir together the egg, breadcrumbs, salt, white pepper, Parmesan cheese, garlic powder and evaporated milk. Crumble in the ground beef and toss to combine, but do not over mix.
- Form the ground beef mixture into 8 large meatballs. Set aside.
- Set the Instant Pot to the saute function, add the olive oil and raw meatballs. Cook, turning every so often for 5 minutes. Stir in the onion and garlic, sauteing for 2 minutes.
- Add the water, crushed tomato, Italian seasoning and fennel seed, tossing to coat the meatballs.
- Break the spaghetti pieces in half and place over the meatballs and sauce, spoon sauce over the pasta to try and cover it.
- Lock lid in place. Set to manual high pressure and set for 10 minutes.
- Use quick release method. If the sauce is too watery, change function to simmer for 3-4 minutes and leave it uncovered for the water to evaporate.
- Serve and top with freshly grated parmesan cheese.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Cup of Yum
Notes
- About 50% of the individuals who have made this received a "burn notice" for too little liquid. Crushed tomatoes can vary greatly by brand as to how much liquid versus whole tomato is in the can. If yours is more of a puree, add 1 cup of water. If yours has large chunks of tomato and is less liquidy or really thick, add an additional 1/2 cup (1 1/2 cups total) water.
- Toss well when finished and allow to sit to let some of the water mix into the sauce.
Nutrition Information
Calories
642kcal
(32%)
Carbohydrates
78g
(26%)
Protein
39g
(78%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
118mg
(39%)
Sodium
1090mg
(45%)
Potassium
1234mg
(35%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
560IU
(11%)
Vitamin C
20.4mg
(23%)
Calcium
204mg
(20%)
Iron
7.3mg
(41%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 642
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 78g | 26% |
| Protein | 39g | 78% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 118mg | 39% |
| Sodium | 1090mg | 45% |
| Potassium | 1234mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 20.4mg | 23% |
| Calcium | 204mg | 20% |
| Iron | 7.3mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.