Easy Instant Pot Spaghetti and Meatballs Recipe

### Why You’ll Love This Recipe

• Quick & Convenient: Perfect for busy weeknights or when you need dinner on the table fast.
• No Extra Pans: Everything cooks right in the Instant Pot—yes, even the pasta!
• Family Approved: Kid-friendly, cozy, and downright irresistible.
• Bursting with Flavor: Tender meatballs, twirl-worthy spaghetti, and a savory tomato sauce all come together beautifully.

### Ingredients Breakdown

Essentials

• Ground Beef: Use lean ground beef or a mix of beef and pork for juicier meatballs. Turkey works too!
• Bread Crumbs & Egg: These help bind the meatballs, keeping them moist and flavorful.
• Grated Parmesan: Adds richness to the meatballs. Freshly grated is best, but pre-shredded works in a pinch.
• Spaghetti: Classic spaghetti noodles are traditional, but feel free to swap in whole wheat or gluten-free varieties.
• Marinara Sauce: A high-quality jarred sauce works wonderfully here or use homemade for extra flair.
• Chicken or Beef Broth: Adds depth to the sauce and ensures the pasta cooks to perfection.
• Seasonings: A mix of garlic, oregano, and basil keeps it simple yet flavorful.

Pro Tips

• If you don’t eat beef, swap in ground chicken or turkey for the meatballs.
• No broth on hand? Water with a few teaspoons of bouillon works, too.
• Love a little spice? Toss in crushed red pepper flakes for a kick!

### Step-by-Step Instructions

Step 1: Make the Meatballs
In a bowl, combine ground beef, bread crumbs, grated Parmesan, egg, minced garlic, salt, and pepper. Mix gently until just combined—don’t overwork it! Roll into 1-inch balls.

Step 2: Sear the Meatballs
Set your Instant Pot to “Sauté” mode and add a drizzle of olive oil. Brown the meatballs in batches, turning gently with tongs. You don’t need to cook them through—just get some color. Remove and set aside.

Step 3: Layer the Ingredients
Turn off the “Sauté” mode, then pour a thin layer of marinara sauce to coat the bottom of the pot. Break the spaghetti in half and layer it in a criss-cross pattern on top. Add the meatballs back in and cover with the remaining marinara sauce. Pour in the broth, making sure the pasta is submerged. Do not stir.

Step 4: Pressure Cook
Set your Instant Pot to “Pressure Cook” or “Manual” mode on high pressure for 8 minutes. When the timer goes off, do a quick release of pressure. Carefully open the lid and give everything a gentle stir to combine.

Step 5: Serve & Enjoy!
Serve the spaghetti and meatballs hot, garnished with fresh basil and a sprinkle of Parmesan. Add a side of garlic bread or a crisp green salad for the ultimate Italian-inspired meal.

### Chef’s Tips and Tricks

• Don’t Overwork the Meat: Gentle mixing keeps the meatballs tender.
• Layer Smart: Criss-crossing the pasta helps prevent it from clumping together.
• Deglaze the Pot: If the meatballs leave any browned bits, splash a little broth in and scrape the bottom to avoid a burn notice.

### Recipe Variations and Serving Suggestions

• Veggie Version: Swap the meatballs for plant-based ones or roasted veggies.
• Add Cheese: Top with shredded mozzarella and broil for a baked spaghetti vibe.
• Bulk It Up: Stir in sautéed mushrooms or diced zucchini for extra nutrition.
• Perfect Pairings: This dish goes wonderfully with a side of Caesar salad, a glass of red wine, or even sparkling water with lemon.

### FAQs

• Can I Freeze This? Absolutely! Store leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.
• What If My Pasta Isn’t Fully Cooked? Close the lid and let everything sit on “Keep Warm” for 5-10 minutes. The steam will finish cooking the pasta.
• Can I Double the Recipe? Yes! Just make sure not to overfill your Instant Pot—it should be no more than 2/3 full to avoid pressure issues.