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This quick, easy, extra saucy Instant Pot Spaghetti and Meatballs dinner is made entirely in one pot, including the noodles! The delicious homemade meatballs in this recipe come together quickly, and making them in advance cuts the time from prep to plate to just 30 minutes!
So let’s talk about what to eat when you don’t know what to eat.
Spaghetti has forever fallen into that category in our house, dating all the way back to my childhood. My Nana was a fantastic cook, but she worked from a relatively select menu most nights.
Spaghetti happened on those nights where nothing else sounded good or took too long.
Same goes for life lately. Spaghetti (with frozen meatballs), grilled cheese sandwiches, and cold bowls of cereal are what we eat on non-photoshoot days.
Fast and easy for the win, right?
But I’m going on the record here and saying that I’ll probably never make spaghetti and meatballs the old-fashioned way again.
Instant Pot Spaghetti and Meatballs is the easiest, most delicious weeknight dinner imaginable…and this recipe makes the perfect amount for two people!
If you thought your go-to spaghetti recipe was easy…seriously, fire up your Instant Pot and prepare to be amazed.
This convenient recipe comes hot on the heels of Monday marking Day One of presales of our new cookbook!
The Electric Pressure Cooker Cookbook for Two (I know, quite a mouthful) is about to become your favorite weeknight meal resource! From breakfast to beef to bananas foster cheesecake, every meal is covered – even vegan and Paleo diets are included. There’s something for everyone!
And yet, even with over 100 “instapot” recipes in the book, this simple pasta dish is one we keep coming back to.
Is it the convenience of one-pot spaghetti? Absolutely.
But it’s also the incredibly tasty meatballs that set this recipe apart from most other pressure cooker spaghetti recipes.
How to Make Meatballs that Rival Grandma’s:
My Nana’s meatballs were good, but I’ll be honest – they had nothing on these. Once I discovered the secret to perfectly moist, tender meatballs, I never went back to the old prep. Having made this recipe with both fresh and frozen versions of these meatballs, I can promise that it works the same both ways!
- The Beef. Add 1/2 pound of ground beef to a medium bowl. You can also sub in half ground pork, or use all ground turkey instead.
- The Bread. Dampen two slices of sandwich bread with water. Gently squeeze the excess water out, then crumble it over the meat. White bread is commonly used here, but feel free to mix it up with what you have. Rye, sourdough, or grain bread will add unique flavor and texture to the meatballs. You can also use gluten-free bread here if you’d like!
- The Extras. Add parmesan cheese, one egg, minced garlic, Italian seasoning, and a pinch each of salt and pepper to the bowl. Coat your hands with a bit of oil, then mix the ingredients together well by hand. Roll the meat mixture into 2 tablespoon-sized balls, setting them aside on a plate as you work until all the meat is used.
- Fresh or Frozen. Refrigerate for 20 minutes before proceeding with the recipe. You can also place the meatballs in a plastic zipper bag and freeze them for up to two months. Make extra and plan ahead for lazy weeknight dinners!
Tips When Making One Pot Spaghetti:
- The pasta is cooked in the Instant Pot with the sauce and meatballs. All electric pressure cookers have a liquid requirement to pressurize, which the sauce provides…but you’re going to need more. The pasta needs a thinner liquid to cook in, so make sure to add the broth listed in the recipe. Water will work if you have no broth.
- Make sure the liquid covers the pasta – add more as needed to do so. When cooking is complete, stir the pasta well to incorporate all the liquid into the pasta and meatballs.
- Spaghetti is much too long to lay flat in your cooker. Break it in half so it fits, and criss-cross the noodles to avoid excessive clumping after cooking. If clumping does occur, a quick twist with a fork will free them up.
- Be gentle when stirring and serving this spaghetti. The meatballs are super tender and will break easily if not handled with care.
- For a more al dente pasta, cut the cooking time down to 11 minutes.
- Be ready to quick release the remaining pressure in the pot when the cooking time is up. The longer the pasta sits in the heat of the pot, the more it will absorb the liquid and may become softer and soggier.
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Gone are the days of daily RSS feed emails – we’re moving to a weekly newsletter digest!
This is great news for subscribers who will now get all kinds of fun perks never before offered. Sneak peeks at new content coming soon to the blog, exclusive recipes and tips, subscriber-only giveaways, and so much more!
Interested? Sign up for our NEW newsletter right here and get ready for this weekend’s first digest!
Obsessed with your EPC? These are the BEST Instant Pot recipes to try right now!
- Instant Pot Braised Short Rib Poutine
- Mac and Cheese with Roasted Poblanos
- Instant Pot Ribs with Bourbon BBQ Sauce
- Creamy Tomato Soup with Crispy Parmesan Chickpeas
- Instant Pot Rump Roast
Instant Pot Spaghetti and Meatballs
- 1/2 pound ground beef
- 2 bread slices
- 1/4 cup parmesan cheese grated, plus more for serving
- 1 large egg
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon cracked black pepper
- 3 cups marinara sauce
- 6 ounces spaghetti noodles dry
- 1 cup chicken broth
- Fresh basil for garnish
- Add the ground beef to a medium bowl. Dampen the bread with water, gently squeeze the excess water out, then crumble it over the meat. Add the parmesan cheese, egg, garlic, Italian seasoning, and a pinch each of salt and pepper. Coat your hands with a bit of oil, mix together well by hand, and roll the meat into 2 tablespoon-sized balls, setting them aside on a plate as you work. Refrigerate for 20 minutes.
- Pour half of the marinara sauce into the pot. Gently place the meatballs on top in an even layer, then cover with another thin layer of sauce. Break the spaghetti noodles in half and lay them on top of the meatballs, pour the remaining sauce on top, then add the broth.
- Secure the lid and select high pressure, manual or pressure cook and set the timer for 15 minutes. When the timer goes off, carefully quick release the pressure in the pot, then remove the lid.
- Stir the contents of the pot together, breaking apart any stuck noodles. Divide into 2 bowls or plates and serve with grated parmesan and garlic bread.