Instant Pot Spaghetti and Meatballs
User Reviews
4.9
96 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Spaghetti and Meatballs
Report
A ONE POT meal made in your pressure cooker with homemade meatballs (not frozen!). Still so quick and easy to whip up!
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Ingredients
- 1 ½ tablespoons olive oil
- 3 cups beef stock
- 12 ounces Spaghetti broken in half
- 1 (24-ounce) jar tomato basil pasta sauce
- ⅓ cup chopped fresh basil leaves
- ¼ cup freshly grated parmesan
for the meatballs
- 1 pound lean ground beef
- ½ pound Italian sausage casing removed
- ½ cup panko
- 3 tablespoons whole milk
- 1 large egg lightly beaten
- ¾ teaspoon Italian seasoning
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs.
- Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®.
- Stir in beef stock, scraping any browned bits from the bottom of the pot.
- Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes.
- Serve immediately, garnished with basil and Parmesan, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
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