How to Make Instant Pot Spaghetti and Meatballs
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Layer the Ingredients – Arrange meatballs in a single layer at the bottom of the pot.
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Add Pasta – Place halved spaghetti noodles over the meatballs.
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Drizzle Olive Oil – This prevents the pasta from sticking.
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Pour Sauce & Water – Cover noodles completely. (Do not stir!)
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Pressure Cook – Set to High Pressure for 10 minutes.
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Quick Release – Carefully release steam immediately after cooking.
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Stir & Serve – Mix in Parmesan, let rest 5 minutes, then garnish with basil.
👉 Pro Tip: Not stirring before cooking is key — it prevents that dreaded “burn” message!
What to Serve with Spaghetti and Meatballs
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A crisp green salad with Italian vinaigrette
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Garlic bread (of course!)
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A side of roasted vegetables for balance
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A glass of red wine or sparkling water with lemon
Tips for Success
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Break spaghetti in half so it fits better and cooks evenly.
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Let pasta sit 5 minutes after cooking so the sauce thickens.
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Add seasonings like garlic powder, oregano, or Italian seasoning directly into the sauce for more flavor.
Storage Instructions
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Pasta doesn’t freeze well, but you can freeze just the cooked meatballs and sauce for up to 2 months.
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Reheat: Microwave with a splash of water or gently warm on the stove.
Frequently Asked Questions
Can I use fresh meatballs?
Yes! Brown them first on sauté mode for extra flavor, then follow the same steps.
What if I want to double the recipe?
You can — just don’t fill past the Instant Pot’s max line. Cooking time stays the same.
Can I make this vegetarian?
Absolutely. Swap meatballs for plant-based ones or roasted veggies.
Conclusion
This Instant Pot Spaghetti and Meatballs is proof that comfort food doesn’t have to be complicated. With just a few pantry staples and your trusty Instant Pot, you’ve got a meal that’s cozy, flavorful, and guaranteed to make everyone at the table happy.
