You know those nights when you’re juggling homework help, last-minute emails, and trying to remember if you switched the laundry? Yep, I’ve been there too. That’s exactly why I adore this Instant Pot Spaghetti and Meatballs—it’s a one-pot wonder that feels like a cozy, home-cooked hug with minimal cleanup. Trust me, your future self (and your hungry crew) will thank you!
Why You’ll Love This Recipe
This one brings back memories of big family dinners growing up—except now, instead of stirring sauce for hours, we let the pressure cooker do the work! It’s comforting, flavorful, and done in under 30 minutes. Magic, right?
- One-Pot Meal: Less mess, more flavor-packed magic in every bite.
- Kid-Approved: Because who doesn’t love spaghetti and meatballs?
- Weeknight-Friendly: Done in about 30 minutes, start to finish.
- Restaurant Vibes: Deep, savory flavor that tastes like it simmered for hours.
- Customizable: Perfect for picky eaters or adventurous taste buds alike.
Ingredients Breakdown
Essentials
- 1 tablespoon olive oil
- 1 pound frozen or fresh meatballs (beef, turkey, or plant-based)
- 1 (24 oz) jar marinara sauce
- 3 cups water
- 12 ounces spaghetti, broken in half
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Grated Parmesan and fresh basil, for serving
Pro Tips
- Use high-quality marinara for maximum flavor—Rao’s or homemade is a fave!
- Don’t stir the noodles into the sauce—layering helps prevent a burn warning.
- Frozen meatballs go in straight from the freezer—no thawing required!
- Gluten-free spaghetti works too—just reduce the cook time by 1 minute.
Step-by-Step Instructions
- Set your Instant Pot to Sauté mode. Add olive oil and let it heat for 1 minute.
- Add the meatballs and brown for 2–3 minutes, turning occasionally (skip if using frozen).
- Turn off Sauté. Pour in 1/3 of the marinara sauce to coat the bottom of the pot.
- Layer the broken spaghetti over the meatballs in a criss-cross pattern.
- Sprinkle salt, garlic powder, onion powder, and red pepper flakes evenly over spaghetti.
- Pour in water over the top evenly—don’t stir.
- Top with remaining marinara sauce, spreading it gently across the top. Still no stirring!
- Seal the lid, set valve to Sealing, and pressure cook on high for 8 minutes.
- When the timer goes off, allow a natural release for 5 minutes, then quick release the remaining pressure.
- Open the lid, give everything a gentle stir. If needed, let it sit on warm for a few minutes to absorb extra liquid.
- Serve hot with grated Parmesan and fresh basil. Enjoy!
Chef’s Tips and Tricks
- Layering is key—always keep sauce on the bottom and top, with pasta in the middle to avoid burning.
- Add a splash of cream or butter at the end for a slightly richer sauce (my secret weapon!).
- Make sure all pasta is submerged before sealing the lid—poke any dry parts down gently.
Recipe Variations and Serving Suggestions
- Spicy Kick: Add extra red pepper flakes or a splash of hot sauce at the end.
- Cheesy Twist: Stir in a handful of shredded mozzarella for a lasagna-like vibe.
- Veggie Boost: Add spinach, zucchini, or mushroom slices just before serving.
- Gluten-Free Option: Use GF pasta and adjust cook time as noted!
- Family Dinner Tip: Serve with garlic bread and a tossed green salad for a full meal.
FAQs
Can I use fresh homemade meatballs?
Absolutely! Just brown them slightly on Sauté mode first to help them hold their shape.
What if my Instant Pot says “burn”?
This usually happens if ingredients were stirred or pasta is stuck to the bottom. Follow the no-stir rule and layer correctly to prevent it.
Can I double the recipe?
Yes, as long as you don’t exceed the max fill line. Add an extra minute of cook time for good measure.
Recipe Card
Prep Time: 5 minutes
Cook Time: 8 minutes (plus pressure time)
Total Time: 25–30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 pound frozen or fresh meatballs
- 1 (24 oz) jar marinara sauce
- 3 cups water
- 12 ounces spaghetti, broken in half
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Grated Parmesan and fresh basil, for serving
Instructions:
- Set Instant Pot to Sauté, warm oil, and brown meatballs if fresh.
- Turn off. Add a layer of marinara, then uncooked spaghetti in a criss-cross pattern.
- Add seasonings, water, and the rest of the sauce. Do not stir.
- Seal lid and pressure cook on High for 8 minutes. Natural release for 5, then quick release.
- Stir gently, let sit 2–3 minutes, then serve with Parmesan and basil.
Nutrition: ~450 calories per serving
Love this recipe as much as we do? Leave a comment below, tag me in your photos on Instagram (@thekitchensaid), or share it on Pinterest so more busy cooks can find their new weeknight go-to!
