Introduction: A Classic Italian-American Favorite Made Faster
There’s something timeless and comforting about a plate of spaghetti and meatballs, and thanks to the Instant Pot, you can now enjoy this classic in a fraction of the time—all in one pot. No need to boil pasta separately or simmer sauce for hours. This Instant Pot Spaghetti and Meatballs recipe is rich, flavorful, and incredibly easy, making it the perfect choice for busy weeknights or laid-back weekends.
Why You’ll Love This Instant Pot Spaghetti and Meatballs
- One-pot convenience – less mess, fewer dishes
- Pasta, sauce, and meatballs cook together in harmony
- Ready in under 30 minutes from start to finish
- Great for batch cooking and meal prepping
- Kid-friendly and freezer-friendly
- Packed with bold Italian flavors and tender, juicy meatballs
Key Ingredients You’ll Need
1. Spaghetti
Use regular dried spaghetti (not angel hair or thick noodles). Break it in half to fit easily in the pot and prevent sticking.
2. Meatballs
You can use:
- Homemade meatballs (fresh or frozen)
- Store-bought frozen meatballs
Both work well—just make sure frozen meatballs are fully cooked or adjust cooking time accordingly.
3. Marinara Sauce
Choose a good-quality jarred pasta sauce or use homemade marinara for richer flavor. You’ll need about 24 to 28 ounces.
4. Water or Broth
A crucial component to help cook the pasta evenly and prevent burning. Use water or chicken/vegetable broth for added depth.
5. Olive Oil & Seasonings
Add garlic, Italian seasoning, crushed red pepper, salt, and black pepper to elevate the taste.
6. Parmesan and Fresh Basil (Optional)
Finish your dish with freshly grated Parmesan cheese and chopped basil or parsley for a restaurant-worthy presentation.
How to Make Instant Pot Spaghetti and Meatballs
Ingredients:
- 12 oz dried spaghetti, broken in half
- 15–20 meatballs (homemade or frozen)
- 1 tablespoon olive oil
- 1 teaspoon garlic (minced)
- 1 teaspoon Italian seasoning
- 1 jar (24–28 oz) marinara sauce
- 2½ cups water or broth
- Salt and pepper to taste
- Optional: ¼ tsp crushed red pepper flakes
- Optional garnish: Parmesan, fresh basil
Instructions:
Step 1: Sauté Garlic (Optional)
Set Instant Pot to Sauté mode. Add olive oil and garlic. Sauté for about 1 minute until fragrant. This step adds extra flavor but can be skipped.
Step 2: Layer Ingredients
Cancel Sauté. Add half the marinara sauce to the bottom of the pot. Then add meatballs (frozen or fresh). Place broken spaghetti over the meatballs in a crisscross fashion to prevent sticking. Do not stir.
Step 3: Add Liquid and Sauce
Pour water or broth evenly over the pasta. Then add the remaining marinara sauce on top. Again, do not stir.
Step 4: Pressure Cook
Close the lid, seal the vent. Select Pressure Cook (or Manual) for 8 minutes (7 minutes if you prefer firmer pasta).
Step 5: Natural Release
Once cooking time is up, allow 5 minutes of natural release, then do a quick release for the remaining pressure.
Step 6: Stir and Serve
Open the lid and gently stir the pasta, sauce, and meatballs together. Let it sit for a minute or two to thicken. Top with Parmesan and herbs.
Tips for Best Results
- Don’t stir before cooking—this helps avoid the burn notice.
- Break spaghetti and layer in multiple directions to prevent clumping.
- Use frozen, cooked meatballs for convenience and best results.
- If you get a burn warning, make sure the sauce isn’t too thick and scrape the bottom of the pot well before pressure cooking.
- For a cheesier version, stir in shredded mozzarella or ricotta after cooking.
Make-Ahead, Storage & Reheating
- Make-Ahead: Prep meatballs and store in the fridge or freezer ahead of time.
- Refrigerate Leftovers: Store in an airtight container for up to 4 days.
- Freeze: Freeze cooked spaghetti and meatballs in individual portions for up to 3 months.
- Reheat: Microwave or reheat on the stovetop with a splash of water or sauce to loosen.
Nutritional Info (Per Serving, Approximate)
- Calories: 510
- Carbohydrates: 55g
- Protein: 24g
- Fat: 22g
- Fiber: 5g
- Sugar: 8g
- Sodium: 780mg
Frequently Asked Questions
Can I use gluten-free pasta?
Yes, but it may become softer and cook faster. Reduce the pressure cooking time by 1–2 minutes.
Can I use homemade raw meatballs?
Yes. Place them on the bottom layer directly in the sauce. Make sure they’re firm enough to hold together under pressure.
What if I don’t have marinara sauce?
You can use tomato puree or crushed tomatoes mixed with garlic, onion powder, and Italian seasoning for a quick homemade substitute.
Can I double the recipe?
Yes, if your Instant Pot is 8-quart. Be sure not to exceed the max fill line.
Serving Suggestions
- Serve with garlic bread, Caesar salad, or steamed vegetables
- Add a side of roasted Brussels sprouts or zucchini noodles for balance
- Finish with a drizzle of olive oil and extra Parmesan for gourmet flair
- Pair with a glass of red wine for a full Italian-style dinner
Conclusion: The Ultimate Weeknight Dinner Solution
Instant Pot Spaghetti and Meatballs is the dream dish for busy cooks who don’t want to sacrifice flavor for convenience. With just a handful of pantry ingredients and 30 minutes of your time, you’ll have a delicious, hearty, and comforting meal that everyone will love—without the cleanup.
