Instant Pot Spaghetti and Meatballs
Instant Pot Spaghetti and Meatballs takes the effort out of a classic. With the push of a button, you’ll have juicy meatballs and spaghetti coated in marinara sauce for a fuss-free, one-pot family dinner!
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 lb. frozen meatballs
- 8 oz. ½ lb. spaghetti noodles, broken in half
- 24 oz. marinara sauce
- ⅓ cup parmesan cheese for serving
- Fresh basil for serving
Instructions
- Pour olive oil into your instant pot, then place the meatballs on top. Break the noodles in half then add them on top of the meatballs.
- Next, pour the marinara sauce on top, then fill the empty jar up with water, stir it around to collect any leftover sauce, then pour the whole jar of water over the sauce. Gently mix everything together to ensure all of the noodles are covered by the sauce/water mixture.
- Place a lid on top, ensuring the valve on top is in the “seal” position. Pressure cook for 9 minutes, then switch the valve to “vent” and release all of the pressure.
- Remove the lid, then stir everything together.
- Divide the spaghetti and meatballs into bowls, then top with parmesan cheese and fresh basil. Enjoy!
Notes
*Fresh meatballs may fall apart/overcook in the instant pot, which is why frozen is best. If you don’t want to use store-bought meatballs, make your own meatballs and freeze them. Then, when you want to make this recipe you have frozen meatballs ready to go!
*Calories are per serving and are an estimation
Nutrition
Calories: 370kcal | Carbohydrates: 9g | Protein: 21g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 870mg | Potassium: 831mg | Fiber: 3g | Sugar: 6g | Vitamin A: 744IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 3mg
