Instant Pot Spaghetti and Meatballs is a quick and easy way to enjoy a classic comfort food without the long cooking time. Using the Instant Pot, you can make both the meatballs and spaghetti in one pot, keeping everything flavorful and convenient. Here’s how to make it:
Instant Pot Spaghetti and Meatballs
Ingredients:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs (preferably Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
For the Spaghetti:
- 1 lb spaghetti (broken in half to fit the pot)
- 2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups water or broth (chicken or beef)
- 1 tablespoon olive oil (optional, for extra richness)
Instructions:
1. Make the Meatballs:
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, pepper, and parsley (if using).
- Mix until just combined; don’t overwork the meat mixture.
- Form the mixture into 16-18 small meatballs, about 1 to 1 1/2 inches in diameter.
2. Brown the Meatballs (Optional):
- Turn the Instant Pot to the “Sauté” function and add 1 tablespoon of olive oil (if using). Once hot, add the meatballs in batches to the pot. Sauté for about 2-3 minutes, turning occasionally, until the meatballs are browned on all sides.
- If you prefer a quicker, less oily method, you can skip this step and just place the meatballs directly into the sauce in the next step.
- Remove the browned meatballs and set them aside.
3. Add the Spaghetti:
- With the Instant Pot still on “Sauté,” pour in the marinara sauce and water (or broth). Stir to combine and ensure any browned bits from the bottom are scraped up.
- Place the uncooked spaghetti into the Instant Pot, breaking it in half if needed to fit. Gently push the spaghetti into the sauce to make sure it’s submerged.
4. Add the Meatballs:
- Place the meatballs on top of the spaghetti, arranging them gently on top of the pasta. Don’t stir, as you want the meatballs to stay intact.
5. Pressure Cook:
- Close the lid of the Instant Pot and make sure the valve is set to “Sealing.”
- Set the Instant Pot to Manual or Pressure Cook for 8 minutes on high pressure.
- When the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then do a quick release to release any remaining pressure.
6. Serve:
- Carefully remove the lid. Gently stir the pasta and meatballs to combine.
- Serve the spaghetti and meatballs with extra grated Parmesan cheese, fresh parsley, or a drizzle of olive oil.
Tips:
- For extra flavor: Add Italian seasoning, crushed red pepper flakes, or a splash of wine to the sauce for a more complex taste.
- To prevent the spaghetti from sticking: Make sure the pasta is properly submerged in the liquid before cooking, and don’t stir after placing the meatballs on top.
- For a richer flavor: Use broth instead of water for the cooking liquid.
This Instant Pot recipe is perfect for a busy weeknight when you want a comforting meal in a fraction of the time! Enjoy your perfectly cooked spaghetti and meatballs!