Instant Pot Spaghetti and Meatballs

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.

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Course: Main Dishes

Cuisine: Italian

Keyword: instant pot spaghetti and meatballs

Prep Time: 5

Cook Time: 12

Additional Time: 5

Total Time: 22

Servings: servings

Calories: 527kcal

Author: Louisa

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.

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