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Easy Instant Pot Spaghetti and Meatballs

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 506
Author Alyssia Sheikh

Ingredients

Instant Pot Meatballs

  • 1 lb ground beef or ground meat of choice
  • 1 egg
  • ⅓ cup oat flour or breadcrumbs, or almond flour
  • ¼ cup onion minced
  • ½ cup grated zucchini
  • ½ cup grated carrot
  • 1 tsp dry oregano
  • ½ tsp dry basil
  • ½ tsp garlic powder
  • ½ tsp salt

Instant Pot Spaghetti & Sauce

  • 4 cups chicken broth
  • 1 lb spaghetti noodles or pasta of choice—any shape, wheat or gluten free
  • ½ tsp salt
  • 3 cups tomato or pasta sauce

For Serving

  • parmesan
  • chopped parsley

Instructions

  • In a large mixing bowl, combine all meatball ingredients. Mix well to integrate with hands.
  • Portion and form meat mixture into balls. (It’s best to keep these meatballs on the smaller side, so they can cook through with less time—I recommend aiming for around 20-24 meatballs, or as many as 32 mini meatballs if you like. I use a cookie scoop to make my portioning easier!)
  • Pour broth into pressure cooker. Break spaghetti noodles in half, then add to cooker with salt. Stir to submerge noodles.
  • Add tomato sauce on top, followed by meatballs.
  • Close the lid and cook on manual setting at high pressure for 5 minutes. (See note below about manual setting on different pressure cookers.)
  • Turn off heat and flip Quick Pressure Release switch to release steam for 10 minutes.
  • Carefully open lid—watch out for steam—and transfer meatballs, noodles, and sauce from pressure cooker into a dish or storage container. (When you first open the lid, it will look like there is a lot of liquid—but once you give it a stir, it absorbs and integrates perfectly!)
  • Serve and enjoy!
  • Yields ~8 cups cooked spaghetti & ~20-30 meatballs, depending on size (6 servings total).

Video

Notes

For Manual Setting:

I have a Crock-Pot brand pressure cooker, not an Instant Pot brand cooker. They both do the same thing, you’ll just need to know how to use the “manual” setting on whichever pressure cooker that you have.
On my Crock-Pot pressure cooker, I access the manual setting using the “BEANS/CHILI” button. If you’re unsure about your machine’s manual setting, refer to its instruction manual or check out the brand’s website!

Pasta Substitutions:

I have not tested this recipe with bean or lentil pastas, so I’m not sure how they would turn out in this pressure cooker recipe. But, wheat or gluten free spaghetti noodles, or any shape of pasta that you like, should work fine!

Nutrition: 

Provided below per serving of instant pot spaghetti and meatballs, or ~1½ cups cooked spaghetti & 3-5 meatballs (depending on size). Recipe yields 6 servings total.

Nutrition

Serving: 1meal | Calories: 506kcal | Carbohydrates: 68g | Protein: 28g | Fat: 16g | Fiber: 9g | Sugar: 9g