Instant Pot Spaghetti and Meatballs
First, can I just say — thank you for being here. Every time I share a recipe, I picture you gathering around the table with family or friends, creating those “this tastes like home” moments. And this recipe? It’s one of those. Classic comfort food, but made easier and faster with the magic of the Instant Pot.
If you love spaghetti night but don’t always love the extra pans, the waiting, and the cleanup — this Instant Pot Spaghetti and Meatballs is going to win you over. Minimal effort, maximum flavor, and a dinner that feels special even on the busiest weeknight.
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Why You’ll Love This Recipe
One-Pot Wonder – Meatballs, pasta, and sauce all cook together. No juggling multiple pans.
Quick & Easy – From start to finish, dinner’s ready in about 20 minutes.
Family-Friendly – A hearty, familiar favorite that even picky eaters love.
Versatile – Use store-bought meatballs for convenience or homemade for extra love.
What Does It Taste Like?
Think cozy Italian restaurant vibes but at your kitchen table. The pasta soaks up all the saucy flavors, the meatballs stay juicy, and the parmesan melts in just enough to give that creamy, savory finish. The smell when you open the lid? Pure comfort.
Benefits of This Recipe
✔ Saves time and cleanup
✔ Perfect for weeknights
✔ Budget-friendly
✔ Easy to customize with seasonings or add-ins
Ingredients
1 lb frozen meatballs (homemade or store-bought)
8 oz uncooked spaghetti (broken in half)
24 oz pasta sauce
3 cups water
1 tbsp olive oil
1/4 cup Parmesan cheese
1 tbsp fresh basil (for garnish)
Tools You’ll Need
Instant Pot (6-qt or larger)
Measuring cups/spoons
Wooden spoon or tongs
Additions & Substitutions
Swap Parmesan with Pecorino Romano for a sharper bite.
Stir in baby spinach or mushrooms after cooking for extra veggies.
Add red pepper flakes for a little heat.
Gluten-free pasta works, but reduce cook time slightly.
How to Make Instant Pot Spaghetti and Meatballs
Layer the Ingredients – Arrange meatballs in a single layer at the bottom of the pot.
Add Pasta – Place halved spaghetti noodles over the meatballs.
Drizzle Olive Oil – This prevents the pasta from sticking.
Pour Sauce & Water – Cover noodles completely. (Do not stir!)
Pressure Cook – Set to High Pressure for 10 minutes.
Quick Release – Carefully release steam immediately after cooking.
Stir & Serve – Mix in Parmesan, let rest 5 minutes, then garnish with basil.
👉 Pro Tip: Not stirring before cooking is key — it prevents that dreaded “burn” message!
What to Serve with Spaghetti and Meatballs
A crisp green salad with Italian vinaigrette
Garlic bread (of course!)
A side of roasted vegetables for balance
A glass of red wine or sparkling water with lemon
Tips for Success
Break spaghetti in half so it fits better and cooks evenly.
Let pasta sit 5 minutes after cooking so the sauce thickens.
Add seasonings like garlic powder, oregano, or Italian seasoning directly into the sauce for more flavor.
Storage Instructions
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Pasta doesn’t freeze well, but you can freeze just the cooked meatballs and sauce for up to 2 months.
Reheat: Microwave with a splash of water or gently warm on the stove.
Frequently Asked Questions
Can I use fresh meatballs?
Yes! Brown them first on sauté mode for extra flavor, then follow the same steps.
What if I want to double the recipe?
You can — just don’t fill past the Instant Pot’s max line. Cooking time stays the same.
Can I make this vegetarian?
Absolutely. Swap meatballs for plant-based ones or roasted veggies.
Conclusion
This Instant Pot Spaghetti and Meatballs is proof that comfort food doesn’t have to be complicated. With just a few pantry staples and your trusty Instant Pot, you’ve got a meal that’s cozy, flavorful, and guaranteed to make everyone at the table happy.
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