If you’re searching for a comforting, fuss-free meal to whip up any night of the week, look no further than this Instant Pot Spaghetti and Meatballs Recipe. It’s the perfect blend of tender meatballs swimming in rich marinara sauce, all wrapped up with perfectly cooked spaghetti in one pot. The Instant Pot does the heavy lifting, allowing you to enjoy a delicious, home-cooked Italian classic with minimal effort and maximum flavor. Trust me, this recipe will quickly become one of your go-to dinners when you want something hearty, satisfying, and downright delicious.
Ingredients You’ll Need
The beauty of this Instant Pot Spaghetti and Meatballs Recipe lies in its simplicity. Each ingredient plays a vital role in building flavors, textures, and that warm, inviting color that makes this dish irresistible. From the sweetness of sautéed onions to the savory spice from Italian seasoning, every element is a building block for comforting goodness.
- Olive oil: Essential for sautéing the onions and garlic, adding a subtle fruitiness.
- 1 onion, diced: Gives a natural sweetness and depth of flavor when sautéed.
- 3 garlic cloves, minced: Packs a punch of aroma and savory warmth.
- Salt, to taste: Enhances and balances all the flavors.
- Black pepper, to taste: Adds a gentle heat and complexity.
- 1 tsp Italian seasoning: A fragrant blend that brings classic Mediterranean charm.
- Frozen Italian meatballs: The hearty protein star, conveniently ready to cook through.
- Spaghetti (pot-sized or regular, broken in half): The beloved pasta that captures the sauce perfectly.
- 1 jar (24 oz) spaghetti sauce: Rich, tangy, and full of tomato goodness.
- 2 cups water or broth: Provides the steam needed for pressure cooking and adds flavor when using broth.
How to Make Instant Pot Spaghetti and Meatballs Recipe
Step 1: Sauté Aromatics
Set your Instant Pot to the sauté function and warm the olive oil until shimmering. Toss in the diced onions and cook them until they turn translucent and soft, releasing their natural sweetness. Next, add the minced garlic and sauté just until fragrant—it only takes a minute. Season generously with salt, black pepper, and Italian seasoning to build the base flavor before layering in the rest of the ingredients. Then turn off the sauté mode to prepare for the next steps.
Step 2: Layer Ingredients
Now for the trick to perfectly cooked spaghetti and meatballs inside your Instant Pot. Place your frozen Italian meatballs in a secure single layer right on top of the onion and garlic mixture. Next, arrange the broken spaghetti in a neat crisscross pattern over the meatballs — this clever step prevents the pasta from sticking together as it cooks. Drizzle a little olive oil over the spaghetti to help with texture and flavor.
Step 3: Add Liquids
Pour the entire jar of your favorite spaghetti sauce over the layered ingredients, then gently add the 2 cups of water or broth right on top. Be sure not to stir at this point — letting the sauce and liquids sit layered will help avoid triggering the Instant Pot’s dreaded burn notice. This careful layering is key to an effortless cooking experience.
Step 4: Pressure Cook
Seal the lid securely and set your Instant Pot to manual high pressure cooking for exactly 9 minutes. While it cooks, the meatballs will steam through, and the spaghetti will absorb all that fantastic sauce flavor. Once the timer beeps, perform a quick pressure release and carefully open the lid, ready for the final step.
Step 5: Combine and Serve
Gently stir the spaghetti, meatballs, and sauce until everything is evenly combined. You might notice the sauce looks slightly thin at first, but don’t worry — as it cools just a little, it thickens beautifully. Serve this hearty dish hot, garnished with freshly grated Parmesan cheese and a sprinkle of fresh herbs like basil or parsley if you have them nearby.
How to Serve Instant Pot Spaghetti and Meatballs Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese is a classic topping that adds salty, nutty richness. For a pop of color and freshness, toss on some torn fresh basil or chopped parsley. If you enjoy a little heat, a pinch of crushed red pepper flakes brightens every bite wonderfully.
Side Dishes
Pair this dish with a crisp green salad dressed in a light vinaigrette to balance the hearty flavors. Garlic bread or a warm crusty baguette is fantastic for soaking up every last bit of that savory sauce. Roasted or steamed vegetables like broccoli or green beans add a nice fresh contrast too.
Creative Ways to Present
Serve the spaghetti and meatballs in shallow bowls for a rustic, cozy vibe. Or for a fun twist, divide portions into individual oven-safe dishes topped with shredded mozzarella and broil until bubbly and golden. Another idea is to layer meatballs and sauce over spaghetti squash or zoodles to lighten it up while keeping things colorful and fresh.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate immediately. This Instant Pot Spaghetti and Meatballs Recipe will keep well for up to 3 days and tastes even better as the flavors meld together overnight.
Freezing
You can freeze any unused portions in freezer-safe containers for up to 2 months. To preserve texture, avoid freezing the pasta separately; instead, freeze the entire dish so the spaghetti absorbs sauce while thawing.
Reheating
Warm your leftovers gently in the microwave or on the stovetop over medium-low heat. Adding a splash of water or broth before reheating will help keep the sauce luscious and prevent the pasta from drying out.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! Just brown the fresh meatballs during the sauté step before layering the other ingredients. This adds extra flavor and ensures they cook through evenly.
Is it necessary to break the spaghetti in half?
Breaking the spaghetti helps it fit nicely inside the Instant Pot and cook uniformly without sticking together. If you want, you can use pot-sized spaghetti designed for one-pot meals.
Can I substitute marinara sauce with homemade sauce?
Definitely. Homemade sauce works beautifully in this recipe and lets you control the ingredients for a fresher taste.
What can I use if I don’t have Italian seasoning?
A mix of dried oregano, basil, thyme, and rosemary works just as well. You can tailor the seasoning to your preference.
Can this recipe be doubled or halved?
Yes! Just adjust the cooking time according to your Instant Pot’s capacity and layer ingredients carefully to avoid burn notices.
Final Thoughts
Cooking the Instant Pot Spaghetti and Meatballs Recipe is like giving yourself a warm, delicious hug at the end of the day. It’s so straightforward, yet the results are incredibly satisfying — juicy meatballs, tender spaghetti, and flavorful sauce all melded in one pot. Whether it’s a busy weeknight or a weekend treat, I can’t recommend this enough for anyone who loves comfort food with none of the hassle. Give it a try, and I promise it’ll earn a permanent spot in your recipe collection!
Print
Instant Pot Spaghetti and Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Spaghetti and Meatballs recipe combines the convenience of pressure cooking with classic Italian flavors. Juicy frozen meatballs cook perfectly nestled in a rich marinara sauce alongside tender spaghetti, all in one pot. Ready in under 30 minutes, it’s an easy, comforting meal that requires minimal cleanup and is perfect for busy weeknights.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
Main Ingredients
- 1 package frozen Italian meatballs (about 12–16 meatballs)
- Pot-sized spaghetti or regular spaghetti, broken in half to fit (around 8 ounces)
- 1 jar (24 ounces) spaghetti sauce
- 2 cups water or broth
Optional Garnish
- Grated Parmesan cheese
- Fresh herbs (such as basil or parsley)
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté briefly for 30 seconds to release aroma. Season with salt, black pepper, and Italian seasoning. Turn off the sauté function.
- Layer Ingredients: Arrange the frozen meatballs in a single layer on top of the cooked onion and garlic mixture. Lay the broken spaghetti over the meatballs in a crisscross pattern to prevent sticking. Drizzle a little olive oil over the pasta.
- Add Liquids: Pour the jar of spaghetti sauce evenly over the spaghetti, then add 2 cups of water or broth on top without stirring. The layering helps to avoid the burn warning on the Instant Pot.
- Pressure Cook: Secure the Instant Pot lid and set to manual high pressure for 9 minutes. When the cooking cycle completes, perform a quick pressure release by carefully turning the valve to vent.
- Combine and Serve: Open the lid and gently toss the spaghetti and meatballs to combine with the sauce. Note that the sauce may look a bit thin at first but will thicken as it sits. Serve hot, garnished with grated Parmesan cheese and fresh herbs, if desired.
Notes
- Breaking spaghetti in half helps it fit more easily in the pot and cook evenly.
- Using broth instead of water adds extra flavor to the sauce.
- Do not stir after adding liquids to prevent the Instant Pot burn notice.
- Allow the dish to sit for a few minutes after cooking to let the sauce thicken.
- Frozen meatballs can be used straight from the freezer; no need to thaw.
