Instant Pot Spaghetti & Meatballs 

Instant Pot Spaghetti & Meatballs 🍝⚡

Quick, one-pot, and perfectly al dente—this pressure cooker version delivers tender meatballs and saucy spaghetti in under 30 minutes!

Ingredients *(Serves 4-6)*

For the Meatballs:

• 1 lb ground beef (or half beef, half pork)

• ¼ cup breadcrumbs (or panko)

• ¼ cup grated Parmesan

• 1 egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

For the Sauce & Pasta:

• 1 (24 oz) jar marinara sauce (or 3 cups homemade)

• 2 cups water or broth

• 12 oz spaghetti, broken in half (or use bucatini)

• 1 tbsp olive oil

• ½ tsp red pepper flakes (optional)

• ¼ cup fresh basil or parsley, chopped (for garnish)

• Extra Parmesan, for serving

Instructions

1. Make the Meatballs:

   • In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.

   • Roll into 1-inch meatballs (about 20-24).

2. Sauté in Instant Pot:

   • Set to Sauté (Normal). Add olive oil and brown meatballs in batches (1-2 mins per side). Remove and set aside.

   • Deglaze pot with 1/4 cup water, scraping up browned bits.

3. Layer Ingredients:

   • Pour in marinara sauce and water/broth, then add broken spaghetti.

   • Submerge pasta but do not stir (to prevent burn warning).

   • Gently place meatballs on top.

4. Pressure Cook:

   • Secure lid, set valve to Sealing.

   • Cook on High Pressure for 5 minutes (yes, just 5!).

   • Let pressure release naturally for 5 minutes, then quick-release.

5. Serve:

   • Stir gently to combine. If too thick, add a splash of water.

   • Garnish with fresh basil and Parmesan.

Pro Tips:

🔥 Avoid Burn Notice? Ensure spaghetti is fully submerged in liquid.
🍝 Al Dente Perfection: If pasta is underdone, sauté 1-2 mins with lid off.
🧀 Extra Cheesy? Stir in 1 cup shredded mozzarella at the end.
🌿 Vegetarian? Swap meatballs for plant-based crumbles or mushrooms.

Pair with garlic bread and a salad! Let me know if you’d like a slow cooker version too. 😊