This easy and tasty Instant Pot Meatball Pasta Dinner can be on the table in under an hour! Using frozen, pre-cooked meatballs, and a jarred pasta sauce, you can let the Instant Pot do all of the work!
Instant Pot Meatball Pasta Dinner
I love to cook. I mean, I do have a food blog! But there are days. You know what I mean. Days that get so busy with so many commitments that you finally get home and just have a stare down with your stove. Yep. Been there. Sometimes you get take out, but if you have more than one or two mouths to feed, it can get expensive. Not to mention the time it takes to order and go get it, or have it delivered. If you have a box of pasta, a jar of sauce, and some frozen meatballs, you can make a tasty and filling dinner for the family that won’t take too long, and won’t break the bank!
Instant Pot Meatball Pasta Dinner is all about layers. You just layer the ingredients in the order I’m going to show you. Don’t stir it. And set the pot and go do something else for about 30 minutes (**It can take about 20 minutes for the pot to come to pressure, but that’s no biggie as it only cooks for about 5 minutes!). When it is done, you Quick Release the pressure, stir it. Eat dinner!
Step 1) Put frozen pre-cooked meatballs in the pot.
Step 2) Pour in a 1 lb box of pasta.
Step 3) Open a can of diced tomatoes and pour it over the pasta.
Step 4) Pour a jar of pasta sauce (Marinara is my favorite) on and completely cover the pasta.
Step 5) Fill that pasta jar with water or broth 1 and 1/4 times and pour the liquid down the inside of the side of the pot so as not to wash the sauce off of the pasta.
Step 6) Sprinkle on the spices you want. I use Marinara sauce, so I put more on.
DO NOT STIR!
Just close the lid and set the time for 5 minutes, or half of what the package says to do. 5 minutes works perfect on Penne, which is my favorite! **Due to the frozen meatballs, the pot can take 20 minutes to come to pressure. But it only cooks for a few minutes, so it’s still a fast meal!** When it’s done, do a Quick Release of the pressure. Stir it. Add cheese if you want. Eat it! EASY and TASTY!
Try my Instant Pot Cheesy Taco Pasta. It’s so yummy!
Get dinner on the table in under an hour! This Instant Pot Meatball Pasta Dinner uses pre-cooked frozen meatballs, jarred sauce, and spices to make it easy and delicious! A semi-homemade meal for a busy day!
- 2 lbs Frozen Cooked Meatballs
- 1 lb Pasta (I like penne or rotini best)
- 1 24oz Jar of Pasta Sauce (I use Marinara)
- 1 14.5oz Can Diced Tomatoes, undrained
- 1 1/4 Jars (24oz size) Broth or Water (fill the sauce jar 1 and 1/4 times with broth or water)
- 2 tsp Italian Seasoning
- 2 tsp Garlic Powder
- 3 tsp Dehydrated Onion
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Grated Parmesan cheese
- 1 1/2 cups Mozzarella Cheese grated (optional)
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Put the meatballs in the pot.
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Pour pasta on top and spread out in an even layer.
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Pour the can of tomatoes over the pasta, evenly.
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Pour the jar of pasta sauce over, evenly, covering the pasta entirely.
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Pour the jar with the broth or water along the inside of the pot, making sure you don't pour it over the sauce and expose the pasta. Exposing the pasta may cause it to be undercooked in those areas (Remember to use 1 1/4 jars of liquid).
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Sprinkle the spices over the contents.
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Put the lid on the Instant Pot and set the knob to Sealing.
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Set to Manual (or Pressure Cook) mode, and use the + or - button to choose 5 minutes (or half of the cooking time on the pasta package directions).
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**The pot may take up to 20 minutes to get to pressure, due to the frozen meatballs!**
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When the cooking cycle has ended, do a Controlled Quick Release* of the pressure until the pin drops.
*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
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Carefully open the lid, facing it away from you.
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Stir contents and mix in the Parmesan cheese.
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Taste and add more salt & pepper if needed.
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Top with the Mozzarella cheese, if using, and cover the pot with a lid (or just use a plate) to help the cheese melt.
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Serve!
**The pot may take up to 20 minutes to get to pressure, Due to the frozen meatballs! But once it does, it's a quick cook time with a quick release of the pressure.**
Resources to Make This Recipe and More
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Favorite 6 quart Instant Pot:
Instant Pot Ultra 6 Qt 10-in-1 Multi-Use Programmable Pressure Cooker
This is the 8 Quart Instant Pot Electric Pressure Cooker.
This is the Duo Plus 6 Quart Instant Pot pressure cooker
These ekovana Stackable Stainless Steamer Insert Pans allow you to cook more than one type of food in one pot! I use them together, stacked, to make more than one thing at a time. I also use them separately for making rice, fish, cornbread, scalloped potatoes, stuffing, and so much more! One of my favorite Instant Pot accessories!
ekovana Stackable Stainless Steamer Insert Pans
I am happy with these measuring spoons! They FIT IN MY SPICE JARS! And, they are high quality stainless.
Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons for Dry or Liquid, Fits in Spice Jar, Set of 6
can I double this recipe in an 8qt IP?
Hi Alice, I’ve made this in my 8 qt, and I have doubled the meatballs (takes a long time to come to pressure), but haven’t tried doubling the entire recipe. My advice would be to try 1 1/2 times to see how full your pot gets, and then you will know for the future.
Approx. how many servings does this make?
About 6 to 8 servings.
I am a single Dad always looking for great recipes. I have been making a lot of pressure cooker pasta dishes and was really skeptical about the dish and meatballs still have any flavor with the 3 cups of water. I was skeptical of everything being cooked with timer set to 5 minutes, This was hands down the easiest and one of the best tasting dishes I made with plenty of left overs. Thank you for putting this up there.
David, that is the best thing I have read today! I created this recipe way before I ever started this website. It’s just one of those go-to meals that always works. I’m really glad it worked for you, too, and that you enjoyed it! Thank you for taking the time to review it!
Ditto
I just made this in my new Mini. Thank god I finally made something great I was about to give up hope!
Oh no, Teghian, I’m glad you didn’t give up! That recipe has been reliable every time. I do have a few 3 quart recipes on here, and most others you can cut in half. I highly recommend the Zuppa Toscana (cut in half). That one has never failed me either, and it is awesome! Thank you so much for taking the time to review the recipe. Please feel free to ask if you ever have any IP questions!
Very easy, worked without issue, extremely good for little effort. Thanks for posting!
How much water or broth do you add. It’s a bit confusing. Do you mean 1 1/4 cups? It also says 24 oz which is more than 1 1/4 cup. Can you please clarify? Thanks! Excited to try this recipe. Looks delicious!
Hi Lauren, it’s 1 1/4 jars of broth or water. The jarred sauces are usually 24oz in size, so you fill up the jar 1 and 1/4 times. I’m not sure how to make it clearer, but I’ll read over it again and see if I can. I hope his helps. Enjoy!
I made this for my family last night! Everyone LOVED it! Thank you for sharing 🙂
Hi, please excuse my ignorance here but why not put the water in first with the meatballs? IP newbie!
I don’t think that would be a problem. I started out making it this way a couple years ago, and I just never did it any other way! It makes sense, and I hope you’ll let me know if it works when you make it!
This was super easy!!!
For the IP…should it be high or low pressure? My meatballs were slightly burnt on the bottoms. Would you be able to double the sauce amount? My family LOVES more!
Hi Angela, it is supposed to be high pressure. You can absolutely add more sauce. Add extra broth/water, too if adding more sauce. Not sure why your meatballs burned n the bottom. Just make sure the liquid gets down to them.
Would you change anything if using fresh raw meatballs?
Hi Tina, I wouldn’t change anything, as long as the meatballs are small so they cook in the short amount of time. Otherwise, if you brown them first, even if they aren’t fully cooked, and then use them, that would be good. And better flavor!
You have revolutionized my pasta and meatball game. The kitchen gods as my witnesses, I shall never boil water, boil pasta, saute meatballs, heat up meatballs in sauce, and make a huge mess EVER AGAIN! This was fast and got sauce onto every part of the pasta. Thank you SO much!
Lol, Casey! I’m honored to have been a part of this pasta/meatball revolution! Thank you for the testimony! 😀
I have made this at least 6 times now and it is glorious! The pasta cooks to perfection! Everyone LOVES it. The only thing I add is 4 oz of goat cheese (chevre) at the end. Once I remove the lid, I pop that in and set the lid back on top for a few minutes – enough time to let the cheese get melty. Then I stir it all in together. Yummo – makes the sauce creamy! I’m going to try doubling it this week for a work potluck. Sure hope that works. Has anyone tried that with success? Would I set it to cook the same amount of time?
Hi Angie! Goat Cheese! One of the loves of my life! I’m so happy that you want to share this with your coworkers. You shouldn’t need to increase the time as the pasta cooks in the set amount of time (do your usual time). The only thing that might change is your frozen meatballs will make it take longer to get to pressure (like a bunch of ice cubes in there!). Hope this helps! Thanks so much for your review!
Hi! Thanks so much for sharing this recipe! I tried it and everything came out great except the pasta was a little on the chewy side… I’m thinking that I didn’t add enough water. I admit, I DID kind of just fill up the empty jar and throw it in! 😬 Do you think that’s why it came out that way?
Hi Cindy, yes, the chewiness could be from not enough liquid, or the pasta was a bit thicker/heartier than normal, or there was more used than what the recipe called for. I use 1 1/4 jars of water (or broth), and that seems to do the trick. You can also let the pot sit and naturally release pressure for a minute or two before doing the quick release, and that will cook the pasta more. Hope that helps. Thank you for your review!
First of all I never comment on recipe posts but HOLY COW! This was magic. I told my boyfriend this is how I was doing doing dinner and he was very skeptical “ALL in the Instant Pot” “Oh man that seems like too much water” “It’ll really be done in 5 minutes?” Anytime I try a new IP recipe I get a little nervous as I’m relatively new to this magical device but every time I am pleasantly surprised. Honestly, I don’t think I could have cooked the penne more perfectly if I had boiled it normally. It was delicious, simple and FAST. Thanks so much for sharing!
Wow Lindsay! Thank you for the super review! It means a lot to me to know that a recipe I created makes someone’s meals a little better, or easier! Truth: I sometimes still get nervous when trying or testing a new recipe, too! Take care!