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Instant Pot Spaghetti and Meatballs is a one-pot meal that is so easy to make! If you have some frozen meatballs and sauce on hand, this pressure cooker spaghetti and meatballs recipe will be ready in under an hour! It is delicious, easy, and no need to boil the pasta separately.
Instant Pot Spaghetti and Meatballs
Making pasta dishes in the Instant Pot is not something most people would think of doing, but it’s really great! No pot of boiling water or draining to deal with. The noodles get a chance to soak up the flavors of the sauce. Dinner ready in under an hour!
When making Instant Pot Spaghetti and Meatballs, just remember to layer the ingredients in the pot and don’t stir it until after pressure cooking. This helps keep things from sticking, and ensures that the noodles get cooked.
Here is how to make Instant Pot Spaghetti and Meatballs:
If you prefer your spaghetti with meat sauce, check out my recipe here. You cook the meat in the pot and add the rest of the ingredients in layers like this recipe, before pressure cooking.
You don’t have to use spaghetti noodles in this recipe. If you prefer penne, macaroni, or even shells, that’s fine. You may need to adjust the pressure cook time for the type of noodles you choose.
The rule of thumb for pressure cooking pasta is half of the recommended time on the package. So if the package directions calls for 9 minutes, you will cook for 4 or 5 minutes in the pressure cooker.
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Instant Pot Spaghetti and Meatballs
Ingredients
- 1 lb Meatballs, raw, cooked, or frozen
- 12 oz Spaghetti Noodles
- 1 (14 oz) can Diced Tomatoes (optional), drained
- 1 (24 oz) jar Spaghetti Sauce (or marinara sauce plus Italian seasoning)
- 3 cups Water (fill the 24 oz jar once) or use broth
Garnishes
- Grated Parmesan Cheese
- Shredded Mozzarella Cheese
- Parsley or Basil
Instructions
- Put meatballs in the bottom of the inner liner pot.
- Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
- Pour the water/broth over the noodles.
- Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
- Put on the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 9 minutes (7 minutes for al dente). High pressure.
- The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
- After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
- After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
- Serve with some bread, and garnish with parmesan cheese, mozzarella, or whatever you like!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to make Instant Pot Spaghetti and Meatballs recipe and more
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Haven’t made this yet, but if I doubled the recipe, do you double the time? I’ve only used my IP a few times so I am still kind of new to the whole thing! Thank you!
Keep the cook time the same.
Thank you very much for this recipe. I would like to enter 5 starts but the stars feature is not working. Hmmm.
Please would you tell us whether you’ve ever browned the raw meatballs IN the instant pot? You indicate that you brown the meat this way for the ground beef variety of spaghetti. Would appreciate knowing how that works out… Seems easier than frying the meat on the stove in a different pot.
Yes, I would brown the meatballs if using fresh. Otherwise I cook them in the oven, freeze them, and use when I want to make this.
Have you tried this with zucchini noodles? I know the consistency is completely different, but looking for a recipe that is a little healthier. this one sounds so good though, that I want to try!
I would add the zoodles after pressure cooking and sauté them until desired tenderness.
Good morning Sandy, I am making this for supper tonight. Can I brown my meatballs (mine are homemade) in instant pot first then follow the recipe?
Yes you can! They have more flavor when you brown raw meatballs first.
I just made this..could not believe how well it turned out. 100% making this again
Based on my experience 8 oz pasta only needs 1.5 cups of liquid or 3 cups liquid for a whole box. 9 minutes made my spaghetti overcooked and I used the thick spaghetti. 5-6 minutes immediate pressure release ( or half time listed on pasta box) makes perfect pasta. I have 6 qt instant pot.
I think it depends on the brand of pasta. This ratio and time has always worked for me, and many people who have made this recipe. Having said that, your results using half the time on the box is what I go by as well.
Did you say that you have to cook raw meatballs 1st? Or can I add them to the pot first like the frozen? I alway prefer to make my own meatballs.🤷🏼♀️
You don’t have to cook them first. They will cook with the spaghetti.
Best spagetti dinner I have made in a long time, and only 9 minutes. TYSM will make this instead of my usual lol
This was very easy and delicious!
Would the timing be any different if I use frozen non-meat ‘meatballs’ such as Gardein? Without meat, would it be faster, or is it really the timing for the pasta that’s more important?
I have to admit to being afraid of such a tomato-y product in my IP. I use mine a lot, but have not made anything with a lot of tomato sauce, since my experience with tomatoes in general is that they burn unless you keep them on the top. It’s hard to imagine a pot full of sauce, but I’m willing to give it a try.
Hi Della, you can use frozen meatballs, but it will take the pot longer to reach pressure as they are like ice cubes in there. The timing is more for the pasta. Also, you will be layering this, so the tomatoes/sauce will mostly stay on top. Please let me know how it works!