0 from 30 votes
Instant Pot Spaghetti and Meatballs
Spaghetti and Meatballs that's made in your pressure cooker for an easy dinner. Use either homemade meatballs or frozen meatballs!
Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 4
Calories: 812 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Spaghetti
- 2 Tbsp olive oil
- 2 c. low-sodium beef broth
- 8 oz Spaghetti broken in thirds
- 24 oz jar pasta sauce
- 14.5 oz can petite diced tomatoes
Meatballs
- 1 ½ lb lean ground beef
- ¾ c. Italian bread crumbs
- ½ c. finely minced onion
- ¼ c. finely grated Parmesan cheese
- 1 tsp minced garlic
- 1 tsp salt
- ¼ tsp ground black pepper
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.
Cup of Yum
Notes
- *Calculation based on homemade meatballs
- I’ve only tested this Instant Pot pasta with spaghetti, so if you use a different shape, I can’t say for sure how it will turn out. If you try a different pasta, be sure to let me know in the comments!
- You can substitute ground turkey and ground pork for the homemade meatball recipe or do a mix of beef and pork if you like.
- You can prep the meatballs a few hours in advance (or overnight) to make things easy! Mix and form the balls, cover them, and keep them in the fridge. When it’s time for dinner, brown them and finish the recipe.
- Leftovers will keep in the refrigerator for three to four days.
- You can also use a 32 oz bag of meatballs instead the homemade meatballs. Just skip the recipe steps to make meatballs. Place the frozen meatballs in the Instant Pot then layer with spaghetti noodles, spaghetti sauce and diced tomatoes and cook the same.
Nutrition Information
Calories
812kcal
(41%)
Carbohydrates
90g
(30%)
Protein
61g
(122%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
2783mg
(116%)
Potassium
1872mg
(53%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
1059IU
(21%)
Vitamin C
25mg
(28%)
Calcium
346mg
(35%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 812
% 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.