Instant Pot Spaghetti and Meatballs Recipe

Just 8 ingredients and 5 minutes of prep is all that stands between you and a plate of this delicious Instant Pot Spaghetti and Meatballs.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 465kcal

Drizzle the oil in the bottom of the Instant Pot. Scatter the meatballs in the bottom of the pot, and break the spaghetti noodles in half, or small enough to lay down in the pot, over the meatballs. Sprinkle with salt and top with sauce and water. (Do not stir.)
Secure the lid, making sure the steam valve is sealed. Cook under high pressure for 8 minutes. Quick Release the steam once the time is up.
Stir the noodles, sauce, and meatballs to combine. If the mixture looks a little watery, cover it and let it sit for a few minutes to absorb more liquid, then stir again. Serve topped with parmesan and basil.

The amount of salt needed may vary. Depending on the pasta sauce you use, you may need more or less salt. If your sauce seems on the salty side, a good rule of thumb is to reduce the salt to just ½ teaspoon, and vice versa.
Feel free to doctor your jarred spaghetti sauce. I like adding a pinch of red pepper flakes for heat, Italian seasoning for freshness, or, if I have extra time, sautéeing onion in the pot first for texture and complexity.
Watch your hands and your cabinets with the steam. The “quick release” function will release a bunch of steam all at once—if you’re not paying attention, it’s easy to get burned. The heat and moisture can also negatively affect your wood finish or paint, so try to move the Instant Pot to an open spot in the kitchen or near the oven hood vent.