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This Instant Pot spaghetti and meatballs is the best way to get everyone’s favorite comfort food to the table fast! It’s tasty, and cleanup is a breeze.
With this quick Instant Pot recipe, you’ll spend less time washing dishes and more time savoring juicy meatballs and perfectly cooked spaghetti.
We’re making meatballs from scratch and using a jar of spaghetti sauce to keep it simple. (But hey, no shame in using store-bought meatballs!)
After that, just layer the ingredients in the pressure cooker! This is great for busy nights when you want less mess to clean.
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Comfort food hits different when it’s homemade. Serve this easy spaghetti with prosciutto mascarpone honeyed arugula bruschetta or air fryer hand pies on the side.
Why You’ll Love This Instant Pot Spaghetti and Meatballs Recipe
- This electric pressure cooker spaghetti and meatballs recipe is super easy! Feel free to use store-bought sauce and meatballs.
- This Instant Pot spaghetti and meatballs with jar sauce comes together way faster than making spaghetti and meatballs the traditional way.
- Making spaghetti and meatballs in Instant Pot means there’ll be fewer dishes to wash!
Ingredients And Substitutions
Italian bread and water – The secret for soft, juicy meatballs!
Egg and Panko breadcrumbs – To bind the meatballs together.
Water – Lends moisture to the meatballs.
Fresh Italian parsley – Oregano is also good!
Olive oil – Feel free to skip this if your ground meat is not too lean.
Grated parmesan cheese, garlic powder, Italian seasoning, black pepper, and red pepper flakes – No bland homemade meatballs here!
Ground beef and ground pork – Don’t feel like making your own meatballs? This Instant Pot spaghetti and meatballs recipe also works with frozen meatballs!
Olive oil – For browning the meatballs.
Spaghetti sauce – Use your favorite pasta sauce! This mushroom Bolognese is a delicious sauce that’s perfect for vegans!
Water – For cooking the pasta.
Spaghetti noodles – Steer clear of using fresh pasta for IP spaghetti and meatballs, as it’ll likely turn mushy. You can use other types of dried noodles like penne or angel hair. Just check the package directions and use half of the recommended cooking time.
Parmesan cheese – Extra topping before serving. You can also add some mozzarella cheese in the pressure cooker after the Instapot spaghetti and meatballs is done cooking.
And for plating, why not garnish the one-pot meal with some fresh basil?
Tips For Making This Recipe
Do Not Stir Before Cooking
Don’t stir the ingredients after layering them in the Instant Pot! If you do, the noodles could stick and burn on the bottom.
Let the Pasta Sit Before Serving
Don’t be surprised if your Instant Pot spaghetti and meatballs looks a bit watery after you’ve opened the lid. Just give the dish a stir and let it sit for at least 5 minutes without the lid, so it can thicken up.
Storage Tips
You can store your leftover pressure cooker spaghetti and meatballs in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To serve, reheat with a bit of water in the microwave for 1 minute, adding 30-second increments if needed and stirring between intervals.
Spaghetti and Meatballs Instant Pot Recipe FAQs
What is the best size for a pressure cooker?
This Instant Pot spaghetti with meatballs recipe is made in a 6-qt Instant Pot. If you want to double the recipe, use a larger 8-qt pressure cooker.
How to thicken Instant Pot spaghetti meatballs?
Let your Instant Pot spaghetti and meatballs sit for a few minutes before serving. You can also set the IP back to Saute mode for 30 seconds to reduce the sauce.
Why does my spaghetti stick together after cooking in the pressure cooker?
If you don’t lay the noodles in different directions when you add them on top of the meatballs, they will turn into one big clump of spaghetti. Always crisscross your noodles!
How do you keep pasta from sticking together in the Instant Pot?
If your spaghetti noodles are stuck together, just break them up with a fork and push them back into the sauce.
What to do if my Instant Pot pasta is undercooked?
If the pasta is still too firm, put the lid back on and let the noodles sit in the Instant Pot. The residual heat should finish cooking them.
More Delicious Instant Pot Recipes
- Instant Pot Egg Bites without Cottage Cheese
- Instant Pot Buffalo Chicken Dip
- Instant Pot Chicken Bites
- Instant Pot Garlic Butter Steak Bites
- Instant Pot Cheesecake Bites
I found this recipe for Instant Pot Meatballs that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Instant Pot Spaghetti and Meatballs
Equipment
Ingredients
- 2 thick slices Italian bread
- 1/4 cup water
- 1 egg
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tbsp water
- 2 tbsp fresh Italian parsley
- 2 tsp olive oil
- 1 tsp garlic powder
- 1/4 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 lb 80/20 ground beef
- 8 oz ground pork
- 2 tbsp olive oil
- 1 32-oz jar spaghetti sauce
- 2 cup water
- 8 oz spaghetti noodles
- Parmesan cheese for topping
Instructions
- Soak the bread slices in water for 3 minutes.
- Break the soaked bread into small pieces.
- In a large bowl, beat the egg and add in the soaked bread pieces, breadcrumbs, parmesan cheese, water, parsley, olive oil, garlic powder, Italian seasoning, black pepper, and red pepper flakes. Stir to combine.
- Add the ground meat and mix.
- Shape the mixture into balls.
- Set to Saute mode on High. Once hot, add the oil. Brown the meatballs on each side, about 4 to 5 minutes. Turn the pressure cooker off.
- Remove the meatballs and wipe the grease off the Instant Pot.
- Pour half of the spaghetti sauce into the pot and arrange the meatballs on top of it in a single layer.
- Break the spaghetti noodles in half, then lay them on top of the meatballs in different directions.
- Pour the remaining sauce over the noodles.
- Fill half of the empty sauce jar with water. Shake, then pour on top of the noodles, making sure the noodles are completely covered. Do not stir.
- Secure the lid. Set the valve to Sealing.
- Set to Manual and cook on High for 7 minutes.
- Once the timer is done, do a quick release. Remove the lid and gently stir the pasta and meatballs together in the sauce. Serve with parmesan cheese on top!
Notes
- Don’t stir the ingredients after layering them in the Instant Pot! If you do, the noodles could stick and burn on the bottom.
- Don’t be surprised if your Instant Pot spaghetti and meatballs looks a bit watery after you’ve opened the lid. Just give the dish a stir and let it sit for at least 5 minutes without the lid, so it can thicken up.
- You can store your leftover pressure cooker spaghetti and meatballs in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To serve, reheat with a bit of water in the microwave for 1 minute, adding 30-second increments if needed and stirring between intervals.
Nutrition
PIN FOR LATER!
This spaghetti and meatballs recipe looks so great and simple! I cannot wait to try this! Thanks