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Instant Pot Spaghetti and Meatballs

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Buongiorno, food enthusiasts! Today I’m thrilled to share a recipe that has completely elevated my weeknight dinner routine – the Instant Pot Spaghetti and Meatballs. If you enjoy comfort dishes but struggle with time constraints this meal will soon become your go to culinary companion, reliable ally and essential kitchen helper.

Just picture this – cooked spaghetti strands coated in a tomato sauce brimming with rich flavors.. To top it off imagine meatballs nestled within the pasta inviting you to savor every bite. Yes you heard it right – all these delightful flavors prepared in one pot in a fraction of the time needed on the stove. No more managing pots and pans or constant stirring – the Instant Pot performs its magic effortlessly providing a top notch meal with minimal effort, on your part. It’s a game changer, a time saver and frankly speaking a wonder!

Let’s start with the FAQs:

Why should I try this Instant Pot Spaghetti and Meatballs recipe?

Besides being convenient and time saving this recipe is bursting with flavor, like no other.The magic of pressure cooking not seals, in the aromas and flavors but also creates a rich depth of taste that might make you suspect an Italian grandma snuck into your kitchen.

Does it really cook faster than the stovetop method?

Without a doubt! While making spaghetti and meatballs traditionally can be a time consuming process this Instant Pot version significantly reduces the cooking time to a few minutes. In than half an hour you’ll have a meal ready – perfect for those hectic weeknights.

Can I adjust the recipe to match my taste preferences?

Absolutely! This recipe is highly adaptable. Can be tailored to suit your familys palate. Craving veggies? Throw in some spinach or bell peppers. Want some heat? Sprinkle in some red pepper flakes. Add a splash of your hot sauce.

What if I don’t own an Instant Pot?

While using an Instant Pot makes this recipe incredibly convenient you can still savor this dish without one. Just follow the steps. Prepare it in a regular pot or Dutch oven, on your stovetop.
Sure thing! You can definitely prepare this dish in advance, for enjoyment. Just let it cool down completely and store it in an airtight container in the fridge for up to 4 days. When you’re ready to eat simply reheat it gently on the stove or, in the microwave. There you have it – a homemade meal ready to be savored!

Lets start cooking!

Preparation Time: 15 min
Cooking Time: 12 min
Total Time: 30 min


  • For the Meatballs:
  • 1 pound of ground beef (about 454 grams)
  • 1/2 cup of Parmesan cheese (around 50 grams)
  • 1/4 cup of breadcrumbs ( 30 grams)
  • 1 large egg
  • A quarter cup of chopped fresh parsley (approximately 15 grams)
  • Two cloves of minced garlic
  • One teaspoon of salt
  • Half a teaspoon of black pepper
  • For the Spaghetti and Sauce:
  • Eight ounces of spaghetti broken into thirds (about 227 grams)
  • A jar of marinara sauce (24 ounces or around 680 grams)
  • Two cups of water or low sodium chicken broth (480 milliliters)
  • One teaspoon of Italian seasoning
  • A quarter teaspoon of red pepper flakes (optional)
  • Two tablespoons of olive oil


  1. In a bowl mix together the ground beef, Parmesan cheese, breadcrumbs, egg, parsley, garlic, salt and black pepper until combined.
  2. Shape the mixture into golf ball meatballs with a diameter, around 1.5 inches (4 centimeters).
  3. Cook the Spaghetti and Meatballs;Start by pouring the marinara sauce, water (or broth) Italian seasoning and red pepper flakes (if you like a bit of heat) into the Instant Pot pot. Give it a stir to mix everything together.
  4. Next gently nestle the meatballs into the sauce mixture making sure to space them out
  5. Break the spaghetti noodles into pieces. Scatter them over the top of the meatballs and sauce crisscrossing them to ensure they cook through evenly.
  6. Drizzle some olive oil, over the spaghetti for added flavor.
  7. Close the lid of the Instant Pot. Remember to set the vent to “Sealing.”
  8. Let it cook on pressure for 8 minutes allow for a natural pressure release, for 4 minutes.
  9. After that time is up carefully switch the vent to “Venting” to release any remaining pressure safely.
  10. Once all the pressure has been released, open up the lid. Gently mix everything together so that each strand of spaghetti and meatball is coated in that sauce.
  11. Carefully dish out portions of spaghetti and meatballs onto plates or bowls making sure each serving gets an amount of sauce.
  12. For a touch sprinkle some Parmesan cheese and fresh parsley on top according to your taste preference.Indulge, in this comforting meal while relishing the scent of a flavorful tomato sauce and perfectly crafted meatballs.

Cooking Tips:

  • To enhance the taste consider mixing ground beef with ground sausage for the meatballs.
  • For a sauce create a slurry by combining 2 tablespoons of water with 1 tablespoon of cornstarch and stir it into the sauce post cooking.
  • Adjust the cooking time slightly based on your preference for pasta texture. Cooking longer will result in a pasta while shorter cooking time will give you a bite.
  • Boost the value by adding spinach or kale towards the end of cooking.
  • Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, on the stovetop or microwave adding some water or broth if needed to loosen up the sauce.
  • If you don’t own an Instant Pot you can still prepare this recipe on your stovetop using a pot or Dutch oven. Start by cooking the meatballs and then add ingredients simmering until the pasta is fully cooked which usually takes 20 25 minutes.

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