Instant Pot Spaghetti and Meatballs

By Lori

6 Person

50 Minutes

0 Calories

A one-pot meal made in your pressure cooker with homemade meatballs (not frozen!). Still so quick and easy to whip up! There's something so cozy and homey about spaghetti and meatballs. It's just one of those dishes that screams comfort food like mom used to make. Except I almost never make it at home. Mainly because it seems like there are 8 thousand steps involved and another 7 thousand dishes to clean. But not to worry. We now have an Instant Pot version that keeps it to a one-pot wonder. The meatballs get seared right in the Instant Pot, and the uncooked spaghetti noodles will cook right along with everything else. It's genius, I know, as everything just soaks and cooks right in the pasta sauce!

Ingredients

Meatballs

Freshly ground black pepper
Kosher salt
2 cloves Garlic, minced
3/4 tbsp. Italian seasoning
1 Large egg, lightly beaten
3 tbsp. Whole milk
1/2 cup Breadcrumbs
1/2 pound Italian sausage, casing removed
1 pound Lean ground beef

1/4 cup Freshly grated Parmesan
1/3 cup Chopped fresh basil leaves
24 oz. Tomato basil pasta sauce
12 oz. Spaghetti, broken in half
3 cups Beef stock
1 1/2 tbsp. Olive oil

Method

01

In a large bowl, combine ground beef, sausage, breadcrumbs, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs.
02

Set a 6-qt Instant Pot to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot.
03

Stir in beef stock, scraping any browned bits from the bottom of the pot.
04

Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
05

Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes
06

Serve immediately, garnished with basil and Parmesan, if desired.

Related Tags

Instant Pot Spaghetti and Meatballs

3.9

( By Lori )

01 Information

Grade easy
Serving 6 servings
Prep Time 30 Mins
Cook Time 20 Mins
Total Time 50 Mins

02 Ingredients

Meatballs

Freshly ground black pepper

Kosher salt

2 cloves Garlic, minced

3/4 tbsp. Italian seasoning

1 Large egg, lightly beaten

3 tbsp. Whole milk

1/2 cup Breadcrumbs

1/2 pound Italian sausage, casing removed

1 pound Lean ground beef

1/4 cup Freshly grated Parmesan

1/3 cup Chopped fresh basil leaves

24 oz. Tomato basil pasta sauce

12 oz. Spaghetti, broken in half

3 cups Beef stock

1 1/2 tbsp. Olive oil

03 Method

Step 1

In a large bowl, combine ground beef, sausage, breadcrumbs, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs.

Step 2

Set a 6-qt Instant Pot to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot.

Step 3

Stir in beef stock, scraping any browned bits from the bottom of the pot.

Step 4

Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 5

Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes

Step 6

Serve immediately, garnished with basil and Parmesan, if desired.

04 Author