If you ask me, Instant Pot spaghetti and meatballs is a game-changer for busy weeknights.
This one-pot take on the classic Italian-American dinner brings together tender meatballs and perfectly cooked pasta, all in a rich tomato sauce. The pressure cooker works its magic, melding the flavors while saving you from washing multiple pots and pans.
The meatballs cook right along with the pasta, soaking up all that tomatoey goodness, while the noodles come out just right – not mushy, not hard. A sprinkle of Parmesan cheese on top is all you need to finish it off.
It’s a no-fuss dinner that tastes like you spent hours in the kitchen, perfect for those nights when you want something comforting but don’t have the time to spare.
Why You’ll Love This Instant Pot Spaghetti and Meatballs
- Super quick dinner – Ready in just 20-30 minutes, this one-pot meal is perfect for those busy weeknights when you need dinner on the table fast.
- Minimal cleanup – Everything cooks together in your Instant Pot, which means only one pot to wash – no separate pots for pasta, sauce, and meatballs.
- Budget-friendly ingredients – Using basic pantry staples and frozen meatballs, this recipe is easy on your wallet while still delivering a satisfying family meal.
- Hands-off cooking – Once you add the ingredients to your Instant Pot, you can walk away and let it do all the work – no stirring or watching required.
What Kind of Meatballs Should I Use?
For this Instant Pot recipe, frozen meatballs are your best friend since they hold their shape well under pressure and don’t require any prep work. You can use either beef, turkey, or even plant-based frozen meatballs – they’ll all work great in this dish. Most grocery stores carry Italian-style frozen meatballs, which are already seasoned and perfect for this recipe, but plain ones work just as well since they’ll soak up flavor from the sauce. Just make sure to choose meatballs that are about 1-inch in diameter, as larger ones might not cook through completely in the given time.
Options for Substitutions
This easy Instant Pot recipe is pretty adaptable – here’s what you can swap out:
- Frozen meatballs: While frozen meatballs are super convenient, you can use fresh homemade meatballs (just make sure they’re fully cooked first), or try turkey meatballs for a lighter option. Plant-based meatballs work too!
- Spaghetti: Any long pasta like linguine, fettuccine, or angel hair will work – just keep the cooking time the same for similar-sized pasta. Thicker pasta might need an extra minute.
- Pasta sauce: Any jarred pasta sauce works here – marinara, tomato basil, or even vodka sauce. In a pinch, use canned crushed tomatoes mixed with Italian seasoning and a pinch of sugar.
- Parmesan cheese: Romano or Pecorino cheese make good alternatives. If you’re keeping it dairy-free, try nutritional yeast for a similar savory taste.
- Fresh basil: No fresh basil? Use dried basil (about 1 teaspoon), or swap in fresh parsley. You can even skip the herbs if you don’t have any on hand.
Watch Out for These Mistakes While Cooking
The biggest challenge when making Instant Pot spaghetti and meatballs is getting the pasta texture right – adding too much liquid can leave you with mushy noodles, while too little will result in undercooked, sticky pasta. To get it just right, make sure to follow the liquid-to-pasta ratio carefully and break the spaghetti in half, laying it in a criss-cross pattern to prevent clumping. Another common mistake is releasing the pressure too quickly after cooking, which can lead to foam spurting from the valve – instead, let it naturally release pressure for 5 minutes before carefully doing a quick release. For the best results, avoid stirring the ingredients before cooking (layer them as directed), and wait until after cooking to add any cheese or herbs, as they can stick to the bottom of the pot and trigger the dreaded “burn” notice.
What to Serve With Spaghetti and Meatballs?
When it comes to spaghetti and meatballs, I love to round out the meal with a few simple sides that complement all those Italian flavors. A fresh green salad with crisp romaine, cherry tomatoes, and a light Italian dressing helps balance out the hearty pasta dish. Garlic bread is pretty much a must-have – it’s perfect for soaking up any extra sauce left on your plate! If you want to add some vegetables, roasted broccoli or zucchini seasoned with just a bit of olive oil and garlic makes an easy side that pairs really well with pasta.
Storage Instructions
Keep Fresh: Got leftovers? Pack your Instant Pot spaghetti and meatballs in an airtight container and pop it in the fridge. It’ll stay good for 3-4 days, making it perfect for quick lunches or dinners during the week. The pasta might absorb more sauce as it sits, but that just means more flavor!
Freeze: This dish is great for freezing! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep well for up to 3 months. Just remember that pasta can get a bit softer after freezing, but the flavor will still be there.
Warm Up: When you’re ready to enjoy your leftovers, heat them in the microwave in 30-second intervals, stirring between each. Add a splash of water or extra sauce if needed to loosen things up. For frozen portions, thaw overnight in the fridge before reheating. A sprinkle of fresh Parmesan on top makes it taste almost like new!
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 75-85 g
- Fat: 50-60 g
- Carbohydrates: 150-160 g
Ingredients
- 1 pound frozen meatballs
- 8 ounces raw spaghetti
- 3 cups pasta sauce (24 ounces)
- 3 cups water
- 1 tablespoon olive oil
- 1/4 cup parmesan cheese
- 1 tablespoon basil (for topping)
Step 1: Arrange Meatballs and Spaghetti
Place the meatballs in the Instant Pot, ensuring they are in a single, even layer.
Break the spaghetti in half to fit it into the pot, and arrange it over the meatballs.
Step 2: Add Olive Oil and Sauce
Drizzle olive oil over the spaghetti to help prevent sticking.
Pour in the pasta sauce and water, ensuring that the spaghetti is completely covered by the liquid.
Step 3: Pressure Cook
Secure the lid on the Instant Pot and set it to High pressure for 10 minutes.
Once the cooking cycle is complete, perform a quick release to vent the pressure, then carefully open the lid once it is safe to do so.
Step 4: Combine and Serve
Gently stir the pasta and meatballs together, ensuring they are well-coated in the sauce.
Top with freshly grated Parmesan cheese and serve immediately.
Garnish with fresh basil if desired for an added burst of flavor.