Easiest Instant Pot Spaghetti and Meatballs Recipe (Ready in Minutes!)

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Introduction

Oh, spaghetti and meatballs! Just the thought brings back memories of cozy family dinners, maybe even Mom (or Grandma!) making it from scratch. But let’s be real, sometimes those weeknight dinners feel more like a marathon. That’s where this recipe comes in. I’m so excited to share my absolute favorite way to make classic spaghetti and meatballs, and guess what? It’s all thanks to the magic of the Instant Pot! You get all that comforting flavor, tender meatballs, and perfectly cooked spaghetti with minimal fuss. It’s a true weeknight game-changer, and I think you’re going to adore it.

Why You’ll Love This Recipe

  • Fast: Seriously, this is the quickest way to get a hearty, satisfying meal on the table.
  • Easy: Minimal prep, one pot, and the Instant Pot does most of the work. What’s not to love?
  • Giftable: Make a double batch and freeze some for busy friends or new parents. It’s the gift of a home-cooked meal!
  • Crowd-Pleasing: From picky eaters to seasoned foodies, everyone loves a good plate of spaghetti and meatballs.

Ingredients

Gathering your ingredients is the first step to culinary success! Here’s what you’ll need to make this deliciousness happen:

  • For the Meatballs:
  • 1 egg: This acts as a binder to keep your meatballs perfectly shaped.
  • ½ cup breadcrumbs: Panko or regular, whatever you have on hand works beautifully.
  • 2 tablespoons milk: A little moisture makes for tender meatballs.
  • 2 tablespoons chopped fresh parsley: Adds a lovely pop of fresh flavor.
  • 1 ½ teaspoons Italian seasoning: The classic savory blend that just screams comfort food.
  • ½ teaspoon garlic powder: Because garlic is always a good idea!
  • ½ teaspoon salt: To enhance all those delicious flavors.
  • ½ teaspoon black pepper: A little warmth to round things out.
  • 1 pound 85% lean ground beef: The perfect fat ratio for juicy, flavorful meatballs.
  • For the Spaghetti and Sauce:
  • 1 tablespoon olive oil: Just a touch to get those meatballs nice and browned.
  • 1 pound spaghetti, broken in half: Breaking it makes it fit perfectly in the Instant Pot!
  • 1 (24-ounce) jar marinara sauce: Your favorite jarred sauce makes this SO easy.
  • 3 cups water: The liquid magic that cooks your pasta.
  • Freshly grated Parmesan cheese for serving: The ultimate finishing touch!
  • Fresh basil for serving: For a burst of freshness and color.

How to Make It

Alright, let’s get cooking! This is the fun part.

  1. Prepare the Meatballs:

    Grab a medium bowl. Crack in your egg, then add the breadcrumbs, milk, chopped parsley, Italian seasoning, garlic powder, salt, and pepper. Now, gently add in your ground beef. The trick here is to mix everything gently until it’s just combined. Overmixing can make them tough! Once it’s all mixed, roll the meat mixture into about 1-inch meatballs. I like to make them all about the same size so they cook evenly.

  2. Sear the Meatballs:

    Pour the olive oil into your Instant Pot insert. Select the “Sauté” function and let it get nice and hot. Carefully add your meatballs in a single layer. You might need to do this in batches so you don’t overcrowd the pot. Brown them on all sides – this adds a wonderful depth of flavor. Once they’re nicely browned, use a slotted spoon to remove the meatballs and set them aside on a plate. Don’t worry if they’re not cooked through; they’ll finish cooking in the sauce.

  3. Add Sauce and Spaghetti:

    Now for the easy part! Pour the jar of marinara sauce and the water directly into the Instant Pot insert where you seared the meatballs. Give it a good stir and make sure to scrape the bottom of the pot with a spoon to get up any delicious browned bits. This is called “deglazing” and it adds so much flavor! Next, add your broken spaghetti to the pot. Gently push it down so that it’s as submerged in the liquid as possible. Don’t worry if a little sticks out the top; it will cook down.

  4. Cook:

    Carefully arrange the browned meatballs on top of the spaghetti and sauce. Secure the lid of your Instant Pot and make sure the steam release valve is set to “Sealing.” Now, select the “Manual” or “Pressure Cook” setting and set it to cook on High pressure for 8 minutes. I know, it sounds so fast!

  5. Release Pressure:

    Once the cooking time is up, it’s time for the pressure release. Carefully turn the steam release valve to “Venting” for a Quick Release. Be mindful of the steam! Once the float valve has dropped completely, it’s safe to remove the lid. Voilà!

  6. Serve:

    Give everything a good stir to combine that glorious spaghetti, sauce, and meatballs. Serve hot! I love to top mine with a generous sprinkle of freshly grated Parmesan cheese and a few fresh basil leaves for that extra special touch. Enjoy every delicious bite!

Substitutions & Additions

This recipe is fantastic as is, but I love to play around with it! Here are some ideas:

  • Vegetarian Option: Swap the ground beef for plant-based crumbles or even pre-made vegetarian meatballs.
  • Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture or stir some into the marinara sauce before cooking.
  • Veggie Boost: Mix in some finely chopped mushrooms or bell peppers into the meatball mixture for added flavor and nutrients.
  • Different Pasta: While spaghetti is classic, you could try penne or rotini. Just be sure to adjust the liquid and cooking time if using a different pasta shape.
  • Homemade Sauce: If you have a favorite homemade marinara, feel free to use it! Just make sure it’s about 24 ounces.

Tips for Success

A few little secrets to make this recipe even more foolproof:

  • Don’t Overmix Meatballs: I can’t stress this enough! Gentle mixing is key for tender meatballs.
  • Scrape the Bottom: Really make sure there are no stuck bits after adding the sauce and water. This prevents a “Burn” notice on your Instant Pot.
  • Break the Spaghetti: This is crucial for the spaghetti to fit and cook evenly in the Instant Pot.
  • Prep Ahead: You can totally make the meatballs a day in advance and store them in the fridge.
  • Natural Release vs. Quick Release: For this recipe, a quick release works best to prevent the pasta from getting mushy.

How to Store It

Leftovers are the best, right? Let the spaghetti and meatballs cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a saucepan over low heat, in the microwave, or even pop it back into the Instant Pot on the “Keep Warm” setting for a few minutes.

FAQs

  • Can I use regular spaghetti instead of breaking it?

    While you can technically cook whole spaghetti, it’s very difficult to get it fully submerged in the liquid for even cooking in most Instant Pots. Breaking it ensures it cooks properly and fits!

  • Do I need to sear the meatballs?

    Searing adds fantastic flavor and color, but if you’re really short on time, you can skip it and just add the raw meatballs directly into the sauce. They’ll still be delicious!

  • What if I don’t have an Instant Pot?

    No worries! You can adapt this recipe for a stovetop. Brown the meatballs in a large pot or Dutch oven, then add the sauce, water, and spaghetti. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.

Easiest Instant Pot Spaghetti and Meatballs

A quick and easy weeknight meal of classic spaghetti and meatballs made in the Instant Pot, with tender meatballs and perfectly cooked pasta.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4

Equipment

  • Instant Pot
  • Medium bowl
  • Slotted spoon
  • Plate
  • Saucepan for reheating

Ingredients
  

For the Meatballs

  • 1 egg acts as a binder
  • 0.5 cup breadcrumbs Panko or regular
  • 2 tablespoons milk makes for tender meatballs
  • 2 tablespoons chopped fresh parsley
  • 1.5 teaspoons Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 pound 85% lean ground beef

For the Spaghetti and Sauce

  • 1 tablespoon olive oil to get meatballs browned
  • 1 pound spaghetti broken in half
  • 1 24-ounce jar marinara sauce your favorite
  • 3 cups water liquid for cooking pasta
  • Freshly grated Parmesan cheese for serving
  • Fresh basil for serving

Instructions
 

  • Prepare the Meatballs: In a medium bowl, combine egg, breadcrumbs, milk, parsley, Italian seasoning, garlic powder, salt, and pepper. Gently mix in ground beef until just combined. Roll into 1-inch meatballs.
  • Sear the Meatballs: Pour olive oil into the Instant Pot insert. Select "Sauté" and heat. Brown meatballs in batches, then remove and set aside.
  • Add Sauce and Spaghetti: Pour marinara sauce and water into the Instant Pot. Scrape the bottom to deglaze. Add broken spaghetti, pushing it down to submerge.
  • Cook: Arrange browned meatballs on top. Secure the lid, set valve to "Sealing." Cook on High pressure for 8 minutes.
  • Release Pressure: Perform a Quick Release by carefully turning the valve to "Venting." Remove the lid once the float valve drops.
  • Serve: Stir to combine spaghetti, sauce, and meatballs. Serve hot, topped with Parmesan cheese and fresh basil.

Notes

Gentle mixing of meatballs is key for tenderness. Scrape the bottom of the Instant Pot after adding sauce to prevent a "Burn" notice. Breaking the spaghetti is crucial for even cooking in the Instant Pot. A quick release is recommended to prevent mushy pasta.

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