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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


  • 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


  • 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.


  • 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.


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