Instant Pot Spaghetti and Meatballs
Delicious spaghetti and meatballs made conveniently in an Instant Pot is perfect for a busy weeknight.
Servings: 6
Calories: 294kcal
Equipment
- Zulay Kitchen 12 inch Pasta Server - Durable Food Grade Stainless Steel Pasta Spoon Server With Ergonomic Handle & Heat Resistant Design - Kitchen Spaghetti Server Fork For Noodles, Pasta, & More
Ingredients
- 1 lb Italian style frozen meatballs*
- 8 oz spaghetti noodles which is half a box of spaghetti
- 2 cups beef stock I opt for low sodium
- 1 cup water
- 1 jar spaghetti sauce 28 oz
Instructions
- Remove meatballs from packaging and add directly to Instant Pot pan, in an unplugged instant pot, while frozen.
- Remove 1/2 spaghetti from a box and hold to snap in half.
- Layer spaghetti over frozen meatballs in Instant Pot.
- Dump sauce over spaghetti in Instant Pot. Do not stir.
- If using any herbs, season when adding sauce.
- Pour in stock and water.
- Do not stir.
- Close Instant Pot lid, set to high pressure for nine minutes.
- Let the Instant Pot cook at pressure for 9 minutes until the timer goes off. Note: this is tested in Denver, CO. Reduce down to 6 minutes according to your preference and altitude (if too soft, reduce time to 7 minutes and troubleshoot from there, but most people like this cooked at 9 minutes.)
- Quick release when food is done, maintain a safe distance to prevent steam burns.
- Stir well to toss spaghetti and meatballs in sauce.
- Remove from Instant Pot quickly to prevent overcooking, and serve!
- Optional: top with fresh grated parmesan cheese, and a bit of fresh parsley or basil.
Notes
*can be turkey, beef, pork, chicken, vegan, large or small - just needs to be FROZEN and PRE-COOKED
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 20g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 761mg | Fiber: 3g | Sugar: 5g