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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 for a pressure cooker meatball pasta dinner!
Originally published 9/13/2017
Instant Pot Meatball Pasta Dinner
I love to cook. I mean, I do have a food blog! But there are those days. You know what I mean. Days that get 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! This recipe makes a lot!
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. 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 use more.
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!
Watch this video to see how easy it is to make Instant Pot Meatball Pasta Dinner
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Instant Pot Meatball Pasta Dinner
Ingredients
- 2 lbs Frozen Cooked Meatballs (small size)
- 1 lb Uncooked Pasta (I like penne or rotini best)
- 1 (24 oz) Jar of Pasta Sauce (I use Marinara)
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 3 ¾ cups Broth or Water (fill the sauce jar 1 and ¼ times with broth or water)
If you use Marinara, Season it with These Spices - Your Chosen Sauce May Not Need Seasoning
- 2 teaspoons Italian Seasoning
- 2 teaspoons Garlic Powder
- 3 teaspoons Dehydrated Onion
- ½ teaspoon Salt
- ½ teaspoon Pepper
Optional Toppings
- 1 cup Grated Parmesan cheese
- 1 ½ cups Mozzarella Cheese shredded (optional)
Instructions
Layer the Ingredients in the Pot - Do Not Stir!
- Add the meatballs to the pot.
- Pour pasta on top and spread out in an even layer.
- Pour the can of tomatoes over the pasta, evenly.
- Pour the jar of pasta sauce over, evenly, covering the pasta entirely.
- 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 ¼ jars of liquid, which is 3 ¾ cups).
- Sprinkle the spices over the sauce.
Cooking
- Put the lid on the Pot and set the knob to Sealing.
- Press the Pressure Cook (or Manual) button or dial, and then the + or - button to choose 5 minutes (or half of the cooking time on the pasta package directions).
- **The pot may take up to 20 minutes to get to pressure, due to the frozen meatballs!**
- 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.
- Carefully open the lid, facing it away from you.
- Stir contents and mix in the Parmesan cheese.
- Taste and add more salt & pepper if needed.
- Top with the Mozzarella cheese, if using, and cover the pot with a lid (or just use a plate) to help the cheese melt.
- Serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Instant Pot Meatball Pasta Dinner recipe and more
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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!
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.
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!
I’ve added the liquid first with good results!
I made this for my family last night! Everyone LOVED it! Thank you for sharing 🙂
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!
Very easy, worked without issue, extremely good for little effort. Thanks for posting!
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!
What type of broth do you use
Usually a low sodium chicken or beef broth.
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
Approx. how many servings does this make?
About 6 to 8 servings.
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.