Instant Pot Spaghetti and Meatballs
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!
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 30 minutes
- 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.
Calories: 573kcal | Carbohydrates: 66g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 2651mg | Potassium: 1258mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1205IU | Vitamin C: 22.9mg | Calcium: 205mg | Iron: 6.1mg