Instant Pot Spaghetti and Meatballs

This Instant Pot Spaghetti and Meatballs Recipe is everyone’s favorite comfort food with a quick and easy makeover!

This Instant Pot Spaghetti and Meatballs Recipe is everyone's favorite comfort food with a quick and easy makeover!pinterestRaise your hand if spaghetti and meatballs are your favorite comfort food.

Hands down, it’s my favorite comfort food of all time! I’ve made this recipe in just one skillet, but of course, I had to make it in my Instant Pot too.

Instant Pot Spaghetti Ingredients:

  • Meatballs – fresh or frozen. This is my favorite Homemade Meatball Recipe.
  • Pasta Sauce – You can use any kind of pasta sauce you enjoy. I like mushroom and basil pasta sauce, more flavor with less effort.
  • Spaghetti Noodles – Any kind you like, whole wheat, regular, anything. I even use penne pasta sometimes, and it works just fine.

Instant Pot Spaghetti and Meatballs - everyone's favorite comfort food gets a quick and easy makeover with just 3 main ingredients and less than 30 minutes!

How To Make Pressure Cooker Spaghetti

Now that you’ve gathered all the ingredients, you just layer everything in your Instant Pot, and set it to cook on high for 10 minutes.

PRO TIP: This doesn’t mean you’ll be serving dinner in 10 minutes. The Instant Pot takes some time to build pressure inside. Once the pressure has built up, it will start counting down the cook time. Not to worry though, your delicious dinner will be on the table in no time!

  • Start by placing your meatballs in an even layer on the bottom of the pressure cooker.
  • Top with the spaghetti noodles and then drizzle with a little olive oil, to help prevent your noodles from sticking.
  • Pour your favorite jar of pasta sauce over the top and then add in 3 cups of water.

Do I Stir Before Turning On Instant Pot?

NO! You’ll want to make sure you layer your ingredients exactly as described in the recipe below. If you try to stir the ingredients together you’ll end up with pasta noodles on the bottom, giving you a higher chance of having them stick and getting a burn notice.

Instant Pot Spaghetti and Meatballs - everyone's favorite comfort food gets a quick and easy makeover with just 3 main ingredients and less than 30 minutes!

Quick Release Or Natural Release of Pressure?

For this Instant Pot Spaghetti recipe, you’ll want to do a quick release of pressure. This will prevent your noodles from getting overcooked. Once cooking time is finished, just flip open the steam valve and wait until all the pressure is released before opening.

Give the ingredients inside a good stir and top with any parmesan cheese or fresh basil if desired!

Can I Double Instant Pot Spaghetti Recipe?

Yes, you can definitely double the recipe! Just make sure you layer the ingredients properly, and you’ll probably want to make sure you’re using at least an 8 quart size pressure cooker to avoid over-filling. The pot may take a little longer to reach pressure, but still go with the 10 minute HIGH pressure and you should be golden!

Instant Pot Spaghetti and Meatballs - everyone's favorite comfort food gets a quick and easy makeover with just 3 main ingredients and less than 30 minutes!

Tips for Instant Pot Spaghetti Success:

  • Resist the urge to stir the ingredients together after adding them to the instant pot.
  • Add more flavor to the dish by using a more flavorful pasta sauce, extra Italian seasoning, or freshly minced garlic.
  • Don’t stress if your pasta looks “watery” after you’ve opened it up. Give it a stir and let it sit for a minute and the liquid should absorb into a delicious sauce.

Instant Pot Spaghetti and Meatballs - everyone's favorite comfort food gets a quick and easy makeover with just 3 main ingredients and less than 30 minutes!

I’m sure you’re going to LOVE this quick and easy Instant Pot Spaghetti with Meatballs!

HELPFUL PRODUCTS TO MAKE THIS RECIPE:

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Instant Pot Spaghetti and Meatballs

Instant Pot Spaghetti and Meatballs - everyone's favorite comfort food gets a quick and easy makeover with just 3 main ingredients and less than 30 minutes!

This Instant Pot Spaghetti and Meatballs Recipe is everyone’s favorite comfort food with a quick and easy makeover!

  • Author: Shawn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian
Scale

Ingredients

  • 1lb frozen meatballs (I use homemade frozen meatballs, but frozen cooked meatballs will work too.)
  • 8oz uncooked spaghetti
  • 24oz pasta sauce
  • 3 cups water
  • 1 tablespoon olive oil
  • Parmesan cheese, fresh basil for serving, optional

Instructions

  1. Arrange the meatballs in Instant Pot in one layer. Break the spaghetti in half and arrange them over the meatballs.
  2. Drizzle the olive oil over spaghetti. Pour in the pasta sauce and water, making sure spaghetti is completely covered.
  3. Cover and set the Instant Pot to manual. Set the timer to 10 minutes. Quick release the pressure and carefully open the lid. Stir in cheese and basil, if using. Serve immediately and enjoy!

Notes

Total time includes the time it takes for the Instant Pot to come to pressure.

Keywords: Instant Pot, spaghetti, meatballs, tomato, quick

About the author

Born and raised in Mongolia, Shinee (Shin-eh) now lives in rural North Dakota with her rancher husband and a very active toddler son. She believes delicious homemade meals don't have to take hours to cook. Her mission is to inspire busy cooks with simple, quick and tested recipes and avoid a dinner rut at all costs.
108 Responses
  1. Debbie

    The flavor was good. I added exta garlic, onion, and mushrooms and cooked x 15 minutes. But when all was said and done, it was more like soup. We had to cook more pasta to give it some density. Would cut way back on water in future.

  2. Angela

    If I wanted to double the pasta, would the cook time stay the same? Also, would you recommend doubling water or sauce too? Thanks!

  3. I can’t eat spaghetti (allergic to gluten and nightshades), but my family loves it. I normally microwave store-bought frozen meatballs and then simmer them in a jar of sauce while I boil noodles in yet another pot, plus lids for everything. This saved me so much time and now there is only one pot to wash instead of a whole stack, and I can just run it through the dishwasher instead of hand-washing to save the rivets and non-stick coating on my pots. I will definitely make it this way from now on!

  4. Laura

    I love the instant pot and all of the recipes I’ve used so far whether they need a bit of tweaking or not. This one is for sure NOT the same. The sauce turned out very watery and bland. The noodles ended up in huge clumps. Also, it definitely took longer than 30 minutes to pressurize. I was skeptical of the bad reviews on this, but, after a ruined dinner I will be much more in tune to negative reviews.

    1. Sorry Laura, to me it sounds like the seal on your instant pot wasn’t on quite right or maybe your vent wasn’t closed all the way? It shouldn’t take that long to pressurize. That could be where the problem is. Hope you give it another try!

  5. Penny

    I think I’ve made this a dozen times by now. Exactly as the recipe. It comes out a bit watery, but thickens after a few minutes. The best part though is the second night. In fact, the second night is so good that I’ve made batches just for meal prep. Easy peasy.

  6. Jackie

    I’m an Instant Pot newbie and this recipe was LEGIT. Haha. If I wanted to double the recipe except the meatballs, would the cook time stay the same? Also, would you recommend doubling water too? Thanks!

  7. Simone

    Can u use. Angel hair pasta with this recipe. I have had gastric bypass and can’t tolerate large or thin spaghetti.
    By using the the angel hair I don’t fill up as fast.
    Also do I adjust the cooking time when using the angel hair pasta.

  8. Ann

    Hello! So glad I found this, thanks for sharing 🙂 I’ve made it with gluten free noodles (added 5 minutes) and very yummy, convenient, and worth a repeat, which I’m doing tonight!

  9. Marsha

    hi shawn,
    sonia commented that in your photo, the meatballs look raw. she asked if this was right but you didn’t answer. that’s my question too and your recipe doesn’t state.
    are they raw? you might want to clarify the different choices (like raw, cooked, pre-made bagged, etc.) in your recipe.
    thank you, can you please answer?

    1. Hi Marsha,

      Yes, those meatballs are raw. You can use any kind of meatballs, homemade raw frozen, homemade cooked frozen, fresh meatballs, store-bought. I’ve tested with all of them, and they come out perfect each time. Hope this helps, and let me know if you have any more questions.

  10. Hope Schabel

    This is my second time making this recipe. I add onion and green peppers under the meatballs, add mushrooms and it is excellent! So quick and easy! This recipe is keeper!

  11. Meredith

    So much easier than making everything separately. I used Barilla GF spaghetti and Simply Balanced frozen gf beef meatballs and it worked perfectly. I do think I could have put the entire 12oz box of spaghetti in as there was a lot of sauce in proportion to the pasta. I ended up cooking up the last 4 oz of spaghetti on the stove and adding them to the sauce.

  12. Madison

    I followed the recipe for every step other than I used cooked ground beef instead of the frozen meatballs. The meat shouldn’t have added any additional liquid since it was cooked. The final product was like soup, and the noodles were stuck in clumps together.

  13. Morgan

    Came out too watery. I’ll cut it to 1.5c water next time. I went if it’s cuz I used brown rice pasta? Not sure.

  14. Liz

    Next time I’ll add less meatballs and more pasta. The proportions seemed weird. It was also really “soupy.” So less water i think.

  15. My kids adore this recipe! We only use 2 cups of water. It’s pretty much the only thing I regularly use my Instant Pot for! Included this recipe in my recent post about easy kid-friendly family dinner ideas.

  16. Mike

    Just made this for my family. They said it was perfect. We didn’t use spaghetti we used penne. We used frozen meetballs. Everything was gluten free. Thanks going to try more receipes to.

  17. Michael

    Came out too thick. I added water after the fact and it seemed to help. Not how I would serve to company, but ok for a weeknight meal.

  18. Lisa W

    Brilliant! Few mods – saute garlic & onion, layer frozen turkey meatballs, 12 oz gluten free penne pasta, mushrooms, peppers, red pepper flakes, 24 oz sauce, 4 c water. Manual high pressure cook 12 min, quick release, enjoy!

  19. Sonia

    By the picture, it looks like your homemade meatballs are placed into the Instant Pot raw, is that right? Or, do the meatballs need to be cooked?

  20. Marie A Thorpe

    I made the pasta and used Alfredo sauce because both my son and I have severe tomato allergies. The pasta was delicious and it was such an easy recipe to use. Thank you!!!

  21. jess

    I’m not sure if I missed it but I don’t see any indication of how big your instant pot is for this recipe. I have the 3qt and I can’t tell if this is too much or perfect for my instant pot. I advise you should include that in your future recipes so we can portion our ingredients better.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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