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!
Course Main Course
Cuisine Italian
Keyword instant pot spaghetti, instant pot spaghetti and meatballs
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Chill Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3
Calories 573kcal
Author Erica
Ingredients
½poundground beef
2breadslices
¼cupparmesan cheesegrated, plus more for serving
1large egg
1clovegarlicminced
1teaspoonItalian seasoning
1teaspoonkosher saltplus more to taste
½teaspooncracked black pepper
3cupsmarinara sauce
6ouncesspaghetti noodlesdry
1cupchicken broth
Fresh basilfor garnish
Instructions
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.