Instant Pot Spaghetti and Meatballs is quick, easy, and delicious! This one-pot pasta recipe uses pantry staples to create a homemade marinara sauce and frozen meatballs to keep it super simple.
Traditional Italian spaghetti is one of my all-time favorite comfort foods! So, at first, I was hesitant to try using the pressure cooker to make it. However, I have to say that I am so glad that I did! Cooking the noodles in the pot with everything else allows them to soak up all the yummy flavors. No need to boil noodles and cleanup is so easy! Making spaghetti this way also means that I don’t have to stand over a hot stove stirring and trying to prevent the unavoidable splattering of sauce. These are things that I truly appreciate during difficult times. Minimal effort for a satisfying family dinner.
Spaghetti and Meatball Variations
Spaghetti and Meatball variations are simple using an Instant Pot. This recipe can easily be customized using your choice of ingredients. You can change up the pasta, meatballs, and broth. For example, you can make vegetarian spaghetti and meatballs by using vegetarian or vegan “meatballs”, vegetable broth, and veggie pasta. I actually had to test this recipe using two different sets of ingredients based on what I had. That is how life is right now and I am just grateful to have food.
For my first batch, I used 12 ounces of veggie pasta and turkey meatballs. For my second batch, I used 16 oz. of pasta and chicken meatballs. Since I used more pasta, I also increased the amount of broth. This turned out to be a great test since some boxes of pasta are 12 ounces and some are 16 ounces. The result is still good, just a little less saucy. I personally prefer the saucier version using 12 ounces of pasta, I do love all things saucy. I will put the alternate ingredient amounts in the notes of the recipe card and you can choose.
Instant Pot Spaghetti Ingredients
Ingredients:
- dry spaghetti noodles (broken in half so they fit in the pot)
- frozen meatballs
- broth (chicken, beef or vegetable broth)
- crushed tomatoes
- olive oil
- minced garlic
- Italian seasoning (or a combination of dry basil and oregano)
- kosher salt
- cayenne pepper (optional)
Appliance:
- Instant Pot or pressure cooker – I used an 8 quart Instant Pot but this recipe also works in a 6 quart Instant Pot. As always, make sure that you follow your manufacturer’s instructions when using the Instant Pot.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
How to make Instant Pot Spaghetti
Select the saute setting on high and set the timer for 3 minutes. Add 2 tablespoons of olive oil to the pot, then add the minced garlic. The Instant Pot should turn off after 3 minutes.
Add the frozen meatballs to the Instant Pot, then add the broken dry spaghetti noodles on top of the meatballs. Drizzle 1 tablespoon of olive oil over the noodles to prevent sticking. Sprinkle the seasoning and salt over the noodles. Finally, pour the crushed tomatoes and broth over everything.
Note: If you are using 16 ounces of dry pasta you will need to use 4 cups / 32 oz. of broth.
Lock the lid into place and set the vent to the sealed position. Select the pressure cooker setting on high and set the time to 7 minutes. When finished, quick-release pressure according to the manufacturer’s directions.
Gently stir to combine the ingredients and separate the noodles, then let it sit for 3 – 5 minutes before serving.
Serve and garnish with parmesan cheese if you would like. I hope that you enjoy the spaghetti and stay healthy!
Instant Pot Spaghetti and Meatballs
Ingredients
- 12 oz. dry spaghetti broke in half
- 24 oz. frozen meatballs
- 3 cups broth chicken, beef or vegetable broth
- 28 oz. crushed tomatoes
- 3 tbsp olive oil divided
- 1 tbsp minced garlic 4 cloves
- 1 tbsp Italian seasoning (or a combination of dry basil and oregano)
- 1/2 tsp kosher salt
- 1 pinch cayenne pepper optional
Instructions
- Select the saute setting on high and set the timer for 3 minutes. Add 2 tablespoons of olive oil to the pot, then add the minced garlic. The Instant Pot should turn off after 3 minutes.
- Add the frozen meatballs to the Instant Pot, then add the broken dry spaghetti noodles on top of the meatballs. Drizzle 1 tablespoon of olive oil over the noodles to prevent sticking. Sprinkle the seasoning and salt over the noodles. Finally, pour the crushed tomatoes and broth over everything.
- Lock the lid into place and set the vent to the sealed position. Select the pressure cooker setting on high and set the time to 7 minutes. When finished, quick-release pressure according to the manufacturer’s directions.
- Gently stir to combine the ingredients and separate the noodles, then let it sit for 3 - 5 minutes before serving.
- Serve and garnish with parmesan cheese if you would like. Enjoy!
Notes
- If you are using 16 ounces of dry pasta you will need to use 4 cups / 32 oz. of broth.
- Make sure that you follow your manufacturer's instructions when using the Instant Pot.
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If you make this Instant Pot Spaghetti, please leave a comment in the comment section below. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
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There is just one of me so I have a 3 qt instant pot. If I cut the recipe in half that should work, right? Same amount of times?
Hi Pat! That should work just fine. Since I have never halved the recipe, I would love to hear how it turned out. I hope that you enjoyed it!