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    Home » Recipes » Instant Pot » Instant Pot Spaghetti and Meatballs

    Instant Pot Spaghetti and Meatballs

    Published: September 10, 2019 · Modified: Sep 21, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This recipe for Instant Pot Spaghetti and Meatballs couldn't be easier. Everything is made in one pot for ease and it tastes absolutely delicious! Juicy and tender meatballs served with a flavor packed spaghetti sauce and noodles, you can't go wrong!

    An overhead shot of instant pot spaghetti and meatballs on a serving platter
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    instant pot spaghetti and meatballs on a white plate with a fork
    instant pot spaghetti and meatballs on a white serving plate
    instant pot spaghetti and meatballs on a white plate with a fork

    You won’t believe how easy and delicious this instant pot spaghetti and meatballs recipe is. I mean, is there any supper more comforting than spaghetti and meatballs? I don’t think so! I love using my Instant Pot because everything—meatballs, pasta, and sauce—cook in one pot. That means no huge pot of boiling water to fool with, and fewer dishes to wash, which is ALWAYS a win. This recipe makes a big batch, so it’s perfect for feeding the whole family. Don’t forget the garlic bread!

    An overhead shot of instant pot spaghetti and meatballs on plates

    Ingredients for Making Instant Pot Spaghetti and Meatballs

    • Meatballs – made with a mix of spicy Italian sausage, ground beef, Italian seasoning, egg, breadcrumbs, and garlic! Super easy to put together and tastes incredible!
    • Sauce – I use a good jarred marinara sauce to keep things simple and beef stock for extra flavor!
    • Noodles – I love to use bucatini for this recipe which is thick, hollow spaghetti. Regular spaghetti would also work well!

    Making Meatballs from Scratch

    Making meatballs from scratch is super easy and they taste so much better than frozen meatballs.

    If you’re short on time you could use frozen meatballs but I recommend using my recipe to make them from scratch, they are so worth the extra effort!

    When making meatballs from scratch you want to make sure you include egg and breadcrumbs to bind the meat together, stop it breaking and keep them tender and juicy!

    Another important tip is when shaping the meatballs to roll it until you start to see a shine on the meatball. That will ensure that the meatball doesn’t break when cooking.

    Making Spaghetti in an Instant Pot – Important Tips

    Depending on the size of your instant pot you’ll probably have to break the spaghetti in half.

    Also, make sure to add the spaghetti and marinara sauce in layers finishing with a layer of marinara.

    This stops the noodles from sticking to each other so it’s important to layer it up.

    Pro Tip: don’t be tempted to stir the ingredients before cooking or there is more chance of sticking!

    How to Make Instant Pot Spaghetti and Meatballs

    First, put all the meatball ingredients in a large bowl and combine everything together. It’s quicker and easier to do this with your hands but you can use a wooden spoon.

    Meatballs mixture in a bowl for making instant pot spaghetti and meatballs

    Once combined, shape the mixture into meatballs and brown them in the instant pot.

    Two shots of raw meatballs and cooking them in an instant pot

    Once browned add the stock followed by the marinara and noodles (see my instructions in the recipe card for layering the ingredients).

    How to make instant pot spaghetti and meatballs

    Cook in the instant pot then stir to break up the pasta. Serve with fresh basil and parmesan if desired!

    Spaghetti and meatballs ready in an instant pot

    What to Serve with Spaghetti and Meatballs

    If you’re looking for great sides to serve with spaghetti and meatballs then I recommend serving with a nice fresh salad and some garlic bread to mop up all the sauce!

    How to Store Leftovers

    The meatballs and sauce will store really well for a few days and can be reheated in the oven until piping hot all the way through.

    You can also freeze leftover meatballs and sauce in suitable containers then thaw completely before reheating!

    Unfortunately, leftover cooked spaghetti or any pasta for that matter doesn’t last that long as it swells and turns mushy very easily. You can store it in the fridge for 1-2 days but it’s best eaten the same day that it’s made.

    Instant pot spaghetti and meatballs on a rustic plate topped with fresh basil

    Top Tips for Making Instant Pot Spaghetti and Meatballs

    • To make this recipe even easier, you can prepare the meatballs ahead of time, and store in the freezer. Let thaw 30 minutes before browning in the Instant Pot.
    • A small spring-loaded scoop is perfect for making perfectly-portioned meatballs quickly. If you don’t have one, simply use a tablespoon.
    • When browning meatballs, let cook without moving until browned on one side. This will help prevent sticking. Use long-handled tongs to cook and turn meatballs.
    • Bucatini pasta is a thicker, hollow spaghetti noodle. If using regular spaghetti, test for doneness after the initial cook time is complete; let rest with lid ajar to cook further, if needed.

    More Instant Pot Recipes You Might Like;

    Instant Pot Meatloaf

    Easy Instant Pot Ribs

    Instant Pot Chicken Thighs

    Easy Instant Pot Pulled Pork

    If you’ve tried this Instant Pot Spaghetti and Meatballs recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

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    5 from 9 votes

    Instant Pot Spaghetti and Meatballs

    The most delicious instant pot spaghetti and meatballs all made in one pot for effortless comfort food any day of the week! Don't forget to check out our step by step photos and tips in the post above!
    Course Main Course
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 18 minutes
    Total Time 33 minutes
    Servings 6 - 8 servings
    Calories 733kcal
    Author John Kanell

    Ingredients

    • 1 ½ lb. lean ground beef
    • ½ lb. spicy Italian sausage
    • 2 eggs beaten
    • ¾ cup breadcrumbs
    • 2 cloves garlic minced
    • ¼ cup grated Parmesan cheese plus additional for serving
    • 2 tsp. kosher salt
    • 1 tsp. Italian seasoning
    • ½ tsp. ground black pepper
    • 3 Tbsp. olive oil
    • 3 cups beef stock
    • 12 oz. bucatini pasta
    • 6 cups jarred marinara sauce
    • Torn basil leaves for garnish

    Instructions

    • In a medium bowl, stir together ground beef, sausage, beaten eggs, breadcrumbs, garlic,
    • Parmesan, salt, Italian seasoning, and pepper until just combined.
    • Using a 1-inch cookie scoop or a tablespoon, portion out meatballs, rolling gently with your
    • hands to shape them. Place meatballs on a plate or a parchment-lined baking sheet.
    • Set a 6-quart Instant Pot to saute; add olive oil.
    • When oil is hot, add meatballs in batches; cook turning gently, until browned, about 2 minutes per side. Return browned meatballs to plate or baking sheet.
    • Add beef stock to Instant Pot; stir to loosen browned bits. Press Cancel to reset Instant Pot.
    • Return meatballs to Instant Pot. Break pasta in half; add pasta and marinara in layers, ending with marinara.
    • Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
    • Set Instant Pot to cook at High Pressure for 8 minutes.
    • After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
    • Remove lid from Instant Pot; stir gently to separate pasta.
    • Set lid on top of Instant Pot (do not lock); let stand 5 minutes to continue cooking.
    • Sprinkle servings with Parmesan and basil, if desired.

    Notes

    • To make this recipe even easier, you can prepare the meatballs ahead of time, and store in the freezer. Let thaw 30 minutes before browning in the Instant Pot.
    • A small spring-loaded scoop is perfect for making perfectly-portioned meatballs quickly. If you don’t have one, simply use a tablespoon.
    • When browning meatballs, let cook without moving until browned on one side. This will help prevent sticking. Use long-handled tongs to cook and turn meatballs.
    • Bucatini pasta is a thicker, hollow spaghetti noodle. If using regular spaghetti, test for doneness after initial cook time is complete; let rest with lid ajar to cook further, if needed.

    Nutrition

    Calories: 733kcal | Carbohydrates: 68g | Protein: 48g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 157mg | Sodium: 2697mg | Potassium: 1704mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1190IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 8mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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