Instant Pot Spaghetti and Meatballs – A One-Pot Italian Comfort

Step-by-Step Instructions

1. Arrange meatballs in a single layer at the bottom of the Instant Pot.

2. Break spaghetti in half and layer loosely on top of meatballs.

3. Drizzle with olive oil (prevents sticky noodles).

4. Pour pasta sauce and water evenly over noodles—ensure they’re submerged.

5. Close lid, set Instant Pot to High Pressure, 10 minutes.

6. Quick release pressure once cooking is done.

7. Stir gently—let it sit 2–3 minutes to thicken.

8. Serve with Parmesan and fresh basil.

What to Serve With Instant Pot Spaghetti and Meatballs

• A crisp Caesar salad

• Garlic bread or cheesy breadsticks

• A glass of red wine (Chianti pairs beautifully)

• Roasted vegetables like zucchini or bell peppers

Tips for Perfect Spaghetti Every Time

• Don’t stir before cooking – prevents burn warning.

• Use quick release for best pasta texture.

• Let rest 2–3 minutes after opening for sauce to cling.

• Double the recipe in an 8-quart Instant Pot for meal prep or big families.

Storage & Reheating

• Fridge: Store in airtight container up to 4 days.

• Freezer: Freeze portions up to 2 months (thaw overnight in fridge).

• Reheat: Microwave with a splash of water or rewarm on stovetop.

Frequently Asked Questions

Can I use fresh meatballs instead of frozen?
Yes! Just brown them in the Instant Pot on sauté mode first, then follow the recipe.

What if I want to use whole wheat pasta?
Whole wheat pasta works fine, but you may need to reduce cook time by 1 minute.

Will this work with jarred marinara?
Absolutely. Just make sure it’s not too thick—add extra water if needed.

Nutrition (per serving, approx.)

• Calories: 403 kcal

• Protein: 17g

• Carbs: 50g

• Fat: 15g

Final Thoughts

This Instant Pot Spaghetti and Meatballs recipe is proof that classic comfort doesn’t have to mean complicated cooking. In just 15 minutes, you get a hearty, family-style meal that tastes like it simmered for hours.