Why you’ll love this recipe:
Instant Pot spaghetti and meatballs is a lifesaving recipe on those super busy weeknights when you don’t know what to cook but need to get dinner on the table. The perfect last-minute dinner, it requires no prep work as long as you have meatballs on hand!
- Hands-off – This recipe only requires 5 minutes of prep time and has a total time of 30 minutes, with the Instant Pot doing all the hard work!
- Family favorite – Who can resist hearty meatballs, tender noodles, and savory pasta sauce? This is one meal that will have even the pickiest eaters asking for seconds.
- One pot – Everything cooks in the Instant Pot, meaning cleanup is quick and easy.
You may never go back to traditional stovetop spaghetti recipes again!
Find more Instant Pot recipes here.
Key Ingredient Notes:
- Meatballs – I use my go-to meatballs recipe, but you can use any kind of meatballs here. Beef, chicken, or turkey meatballs are all great. Cooked or uncooked, fresh or frozen, it doesn’t matter. Frozen meatballs don’t need to be thawed, and uncooked meatballs don’t require more cooking time!
- Spaghetti – Any kind will work here. Whole wheat, regular, gluten-free – it all tastes great! If preferred you can even use a different type of pasta such as penne.
- Pasta sauce – Store-bought or homemade spaghetti sauce are the most common options, but any pasta sauce you like best will taste great. I like mushroom and basil sauce for more flavor, but feel free to experiment with different options like cherry tomato sauce, too!
- Olive oil – This helps prevent the spaghetti from clumping together and adds a little extra flavor.
- Topping options – Freshly grated parmesan cheese and a sprinkle of fresh basil are the perfect garnishes!
How to make Instant Pot spaghetti:
Learn how to make the best pressure cooker spaghetti with the simple steps below. It’s a hands-off recipe that’s unbelievably tasty!
- Step 1. Arrange the meatballs in an even layer in the bottom of the Instant Pot.
- Step 2. Break the spaghetti in half, and arrange the pieces over the meatball in criss-cross layers.
- Step 3. Drizzle olive oil evenly over the spaghetti.
- Step 4. Pour the pasta sauce and water on top. Make sure you coat the spaghetti completely. Otherwise, the pasta won’t become tender.
- Step 5. Cover, and set the Instant Pot to manual for 10 minutes at high pressure. Quick release the pressure, and carefully open the lid. Make sure to allow all the pressure to release first!
- Step 6. Divide your spaghetti onto plates, add parmesan and fresh basil, and enjoy!
Serving Suggestions
This spaghetti recipe is filling enough to serve on its own. However, I like to bulk up the meal with a side of crusty bread, a refreshing salad, or extra veggies. Some of my favorite recipes to pair with this dish include:
Time-Saving Tips:
- Use pre-made meatballs. I always have a batch of meatballs in my freezer. It’s a game-changer when it comes to preparing quick weeknight meals. The best part is, you don’t even have to thaw them for this dish!
- Purchase half-length spaghetti. If you can find half-length spaghetti, it makes layering the noodles a lot easier. They fit in the Instant Pot nicely, meaning you don’t have to snap them in half and send noodles soaring all over your kitchen!
- Use store-bought sauce. This probably goes without saying, but it’s so worth the time and effort saved to just pick up a jar of your favorite store-bought pasta sauce instead of making it from scratch.
Storing Tips:
This Instant Pot spaghetti and meatballs recipe is great to prepare in advance because it stores and reheats well.
- Transfer leftovers to an airtight container, and store them in the fridge for 3-5 days.
- Freeze your spaghetti and meatballs for up to 6 months. Thaw in the fridge overnight before serving.
- Reheat leftovers in the microwave. Or, transfer them to a baking dish, and bake covered at 350 degrees Fahrenheit for about 20 minutes or until heated through.
Instant Pot Spaghetti & Meatballs FAQs:
No, spaghetti sauce does not count as a liquid, which is why the addition of water is crucial for this recipe. Otherwise, your noodles won’t cook properly!
Layering the spaghetti noodles in a criss-cross fashion will prevent them from clumping together. It’s okay if a few of them stick to each other!
Yes, setting your Instant Pot to pressure cook too long will cause the noodles to overcook and become mushy. Be sure to release the pressure as soon as the timer goes off!
Instant Pot Spaghetti and Meatballs
Ingredients
- 1 lb meatballs Note 1
- 8 oz spaghetti Note 2
- 24 oz pasta sauce of your choice
- 2 cups water
- 1 tablespoon olive oil
Optional toppings:
- Parmesan cheese
- Fresh basil
Instructions
- Arrange meatballs in Instant Pot in one layer.
- Break spaghetti in half and arrange them over the meatballs in criss cross layers. (See image below.)
- Drizzle olive oil over spaghetti.
- Pour pasta sauce and water, making sure spaghetti is completely covered.
- Cover and set the Instant Pot to manual for 10 minutes at high pressure.
- Quick release pressure and carefully open the lid.
- Serve with Parmesan cheese and fresh basil.If you tried this recipe, I’d love to read your feedback. Please leave your comment and rating below, or share on Instagram with #busycooks and tag us @busy_cooks. Thank you!!
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on Novermber 9, 2018.
Reader's Reviews
Jada says
Hi Shinee, Can I use ground beef instead of meatballs? Please advise. Thanks for all your easy and yummy recipes. So glad I found your site!
Shinee Davaakhuu says
Hi, Jada! I don’t see why you couldn’t! I’d recommend browning the ground beef first, though.