Instant Pot Spaghetti and Meatballs

overhead shot of spaghetti and meatballs in instant pot

Instant Pot Spaghetti and Meatballs

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: easy spaghetti and meatballs, instant pot spaghetti and meatballs

Prep Time: 15

Cook Time: 5

Pressure Building: 10

Total Time: 20

Servings:

Calories: 642kcal

Author: Chef Jessica Anne

Instant Pot Spaghetti and Meatballs is perfect for busy weeknights when you need dinner in a hurry. Delicious and one pot!

Print Recipe

Equipment

Ingredients

Meatballs:

1 egg
1/4 cup Italian breadcrumbs
1 teaspoon fine sea salt
1/2 teaspoon white ground pepper
2 tablespoons Parmesan cheese , finely grated
1 1/2 teaspoons garlic powder
2 tablespoons evaporated milk
1 pound 90% lean ground beef

Tomato Sauce:

2 tablespoons extra virgin olive oil
2 cloves garlic , minced
1/2 cup onion , chopped
2 1/2 cups water
28 ounces crushed tomatoes
1 tablespoon homemade Italian seasoning
2 teaspoons fennel seed
10 ounces dry spaghetti , broken in half

Instructions

In a medium mixing bowl, stir together the egg, breadcrumbs, salt, white pepper, Parmesan cheese, garlic powder and evaporated milk. Crumble in the ground beef and toss to combine, but do not over mix.
Form the ground beef mixture into 8 large meatballs. Set aside.
Set the Instant Pot to the saute function, add the olive oil and raw meatballs. Cook, turning every so often for 5 minutes. Stir in the onion and garlic, sauteing for 2 minutes.
Add the water, crushed tomato, Italian seasoning and fennel seed, tossing to coat the meatballs.
Break the spaghetti pieces in half and place over the meatballs and sauce, spoon sauce over the pasta to try and cover it.
Lock lid in place. Set to manual high pressure and set for 10 minutes.
Use quick release method. If the sauce is too watery, change function to simmer for 3-4 minutes and leave it uncovered for the water to evaporate.
Serve and top with freshly grated parmesan cheese.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

About 50% of the individuals who have made this received a "burn notice" for too little liquid. Crushed tomatoes can vary greatly by brand as to how much liquid versus whole tomato is in the can. If yours is more of a puree, add 1 cup of water. If yours has large chunks of tomato and is less liquidy or really thick, add an additional 1/2 cup (1 1/2 cups total) water.

Toss well when finished and allow to sit to let some of the water mix into the sauce.

Nutrition