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Instant Pot Spaghetti And Meatballs

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This Instant Pot Spaghetti and meatballs is so good, and it’s so easy.  If you’re in a hurry, but don’t want fast food, this will be your go to recipe.  It is sure to please your whole family, and you can have it done in about 45 minutes.  You can serve it up with a side salad, or vegetable, and some crusty bread, and you have a great meal.  Put this one in your favorites!

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Do I have to Use Meatballs with Instant Pot Spaghetti?

If you prefer to make spaghetti without meatballs, you can. Instead of making your sauce with meatballs, follow our Instant Pot Meat Sauce recipe and then cook your pasta with it using the tips and directions below.

Instant Pot Spaghetti Ingredients

  • 1 pound of Italian style frozen meatballs
  • 2 Tablespoons of Olive Oil
  • 3 cups of tomato sauce
  • A sweet onion – chopped
  • 1 teaspoon of minced garlic
    1 1/2 Tablespoons of Italian seasoning
  • A Tablespoon of sweet basil
  • 1 teaspoon of ground Oregano
  • 2 1/2 Tablespoons of brown sugar
  • 1 teaspoon of garlic salt
  • 1 teaspoon of seasoned pepper
  • 3 cups of chicken broth
    1 pound of Spaghetti


How to Make Instant Pot Spaghetti and Meatballs

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Step 1

Place the Olive Oil in the Instant pot, and add meatballs, and stir.  

Step 2

Break the Spaghetti in half, and add to the Instant Pot, on top of the meatballs.   

Step 4

Pour the Tomato sauce in a bowl, add the chopped onion and minced garlic, and add the Italian seasoning, sweet basil, Oregano, brown sugar, garlic salt, and seasoned pepper.  Stir well to mix. 

Step 5

Pour the Tomato sauce over the Spaghetti and Meatballs.  Add the chicken broth, and press noodles under the liquid, making sure the spaghetti is under the sauce. or submerged and not above the liquid. 

Step 6

Place the lid on the Instant Pot, and make sure the pressure valve is set to ‘SEALING’.  Press the ‘MANUAL’ button, and set the time for 9 minutes.  When the Instant Pot is done, it will beep and go to OFF. 

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Step 7

Let the Instant pot release the pressure naturally. When all the pressure has been released, and the float valve is down, remove the lid to the Instant Pot, and stir gently. 

Related: Quick Release Vs. Natural Release and Keep Warm

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Let the Spaghetti sit for a bit, and the sauce will thicken.  After about 10 minutes, you’re ready to serve. 

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Serve with a side salad, garlic bread, or a vegetable.  Enjoy!

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How to Prevent the Burn Notice

I have seen a lot people who have struggled with the burn notice when it comes to making spaghetti. There are a few tips you will want to keep in mind when you make this recipe to avoid the dreaded burn notice!

Related: What Does the Instant Pot Burn Notice Mean?

  1. Scrape the bottom after sautéing meat. Add a little water to the pot after browning your meat and then scrape the bottom of the pot before adding your sauce.
  2. Add water under and over pasta. To avoid the burn notice, make sure there is enough water both under and over the pasta. I like to put a little water in my sauce jar and then pour it over the pasta.
  3. DO NOT STIR. As soon as you have the pasta over the meat sauce and water over the pasta, put the lid on it. You do not want to stir the pasta into the sauce. If it gets on the bottom, it will cause a burn notice.
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SHREDDED CHICKEN 1
instant pot spaghetti bolognese
instant pot Spaghetti and Meatballs
Yield: 3-4

Instant Pot Spaghetti And Meatballs

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Instant Pot Recipe is a quick and easy home-cooked meal you can serve to your whole family.

Ingredients

  • 1 pound of Italian style frozen meatballs
  • 2 Tablespoons of Olive Oil
  • 3 cups of tomato sauce
  • A sweet onion – chopped
  • 1 teaspoon of minced garlic
  • 1 1/2 Tablespoons of Italian seasoning
  • A Tablespoon of sweet basil
  • 1 teaspoon of ground Oregano
  • 2 1/2 Tablespoons of brown sugar
  • 1 teaspoon of garlic salt
  • 1 teaspoon of seasoned pepper
  • 3 cups of chicken broth
  • 1 pound of Spaghetti

Instructions

    Place the Olive Oil in the Instant pot, and add meatballs, and stir.  

    Break the Spaghetti in half, and add to the Instant Pot, on top of the meatballs.   

    Pour the Tomato sauce in a bowl, add the chopped onion and minced garlic, and add the Italian seasoning, sweet basil, Oregano, brown sugar, garlic salt, and seasoned pepper.  Stir well to mix. 

    Pour the Tomato sauce over the Spaghetti and Meatballs.  Add the chicken broth, and press noodles under the liquid, making sure the spaghetti is under the sauce. or submerged and not above the liquid. 

    Place the lid on the Instant Pot, and make sure the pressure valve is set to ‘SEALING’.  Press the ‘MANUAL’ button, and set the time for 9 minutes.  When the Instant Pot is done, it will beep and go to OFF. 

    Let the Instant pot release the pressure naturally. When all the pressure has been released, and the float valve is down, remove the lid to the Instant Pot, and stir gently. 

    Let the Spaghetti sit for a bit, and the sauce will thicken.  After about 10 minutes, you’re ready to serve. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 669Total Fat: 34gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 79mgSodium: 2730mgCarbohydrates: 68gFiber: 8gSugar: 23gProtein: 27g

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10 Comments

  1. We love eating pasta. It’s pretty cheap and there’s so much you can do with it. I love this recipe! I wonder though. How do you keep the sauce from getting too watery?

    1. we only put enough for the sauce to cook and the rest turns to steam… if you follow the recipe then it won’t get watery.

  2. Never yet tried spaguetti in instant pot – just may have to do this one. Thank you – Also would love to win the give-away

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