How to Make It:
Sauté for Flavor
Turn your Instant Pot to the sauté function. Add olive oil, then toss in the chopped onions and garlic. Cook until fragrant and lightly golden.Add Meatballs
Layer in the meatballs evenly on top of the onions. No need to brown them — the pressure cooking will do the work.Layer the Spaghetti
Break the spaghetti in half and layer it over the meatballs in a crisscross pattern to avoid clumping.Add Sauce and Water
Pour the marinara sauce over the top, followed by the water or broth. Push the noodles down slightly to make sure they’re mostly submerged, but don’t stir.Pressure Cook
Seal the lid, set to high pressure, and cook for 8 minutes. Once done, allow a quick release of the pressure.Stir and Serve
Open the lid, give everything a good stir to combine the sauce, meatballs, and noodles. Let it sit for a couple of minutes to thicken. Top with Parmesan and fresh basil if desired.
Tips for Success:
Use frozen meatballs if you're in a rush. No thawing needed!
Avoid stirring before cooking — it prevents the “burn” notice by keeping sauce on top of the noodles.
If your pasta seems too watery after cooking, let it sit on "Keep Warm" mode for 5–10 minutes to thicken naturally.
Why You'll Love It:
It’s one-pot perfection — less cleanup, more relaxation.
Kid-friendly and freezer-friendly — great for leftovers or make-ahead meals.
Packed with flavor and nostalgia, with none of the extra work.
In Summary
Instant Pot Spaghetti and Meatballs is proof that you don’t need hours in the kitchen to make a meal that feels like a warm hug. It's a weeknight wonder — fast, flavorful, and deeply satisfying. So next time you’re craving a classic, skip the stovetop drama and let the Instant Pot do the work. You might never make it the old way again. 🍝✨
