Instant Pot Spaghetti and Meatballs
This Instant Pot Spaghetti and Meatballs is a quick and easy one-pot dinner with tender spaghetti, juicy meatballs, and a rich, creamy tomato sauce, all ready in about 20 minutes. Everything cooks right in the pressure cooker, so you get a full comforting pasta dinner with barely any cleanup.
This is one of those dump-and-go Instant Pot pasta recipes that feels way fancier than the effort it takes. Just layer everything in the pot, let the Instant Pot do its thing, then give it a quick stir at the end for the creamiest, sauciest spaghetti. It’s perfect for busy nights when you want a homemade meal fast without standing over the stove.
If you love easy comfort food dinners like my Instant Pot Harissa Mac and Cheese or cozy pasta recipes like my Creamy Italian Chicken Pasta, this one has the same easy, family-friendly vibe. And if you’re looking for more simple weeknight meals, my Slow Cooker Chicken Pesto Soup and Mediterranean Chicken and Rice Bake are always on repeat around here too.
Jump To:
Why You’ll Love This Instant Pot Spaghetti and Meatballs
This easy recipe is the kind of comfort food dinner everyone loves. It’s rich, creamy, cozy, and made all in one pot with minimal effort. Here are reasons why you will love this recipe…
- One-pot meal (less mess and barely any cleanup)
- Quick and easy (ready in about 20 minutes)
- Family-friendly (a dinner both kids and adults will happily eat)
- Super creamy and flavorful (the spaghetti cooks right in the sauce and broth for extra flavor)
- Uses simple pantry staples (nothing fancy needed)
- Frozen or homemade meatballs work (perfect for busy nights)
It’s one of those easy Instant Pot pasta recipes that tastes like you spent way more time on dinner than you actually did.
Ingredients
- Frozen or Homemade Meatballs
- Spaghetti Noodles
- Spaghetti Sauce
- Water and Beef Broth
- Heavy Cream
- Tomato Paste
- Parmesan Cheese for serving
- Seasonings: Garlic Powder, Onion Powder, Italian Seasoning, Dried Oregano, Salt, Black Pepper
See recipe card for quantities…
Instructions
This recipe is as easy as dump, set, and stir.
Step 1: Add the meatballs to the bottom of the Instant Pot in an even layer.
Step 2: Break the spaghetti noodles in half and layer them on top in a crisscross pattern to help prevent sticking.
Step 3: Pour in the water and beef broth, then spoon the spaghetti sauce evenly over the top.
Step 4: Sprinkle in the garlic powder, onion powder, Italian seasoning, oregano, salt, and pepper. Add the tomato paste on top. Do not stir.
Step 5: Secure the lid and set the valve to Sealing. Select Pressure Cook (High) and cook for 8 minutes.
Step 6: Once finished, carefully perform a quick release to release the pressure.
Step 7: Open the lid and stir well. Add the heavy cream and mix until fully combined. Let it sit uncovered for a few minutes, stirring occasionally, until the sauce thickens.
Step 8: Taste and adjust seasoning if needed. Serve hot topped with Parmesan cheese and fresh parsley or basil if desired.
Scroll down for the full recipe card…
Substitutions
Meatballs: Use beef, turkey, chicken, or Italian-style meatballs.
Spaghetti: You can swap with linguine or fettuccine, though cook time may vary slightly.
Heavy cream: Half-and-half works for a lighter version.
Beef broth: Chicken broth or vegetable broth also work.
Spaghetti sauce: Use marinara, tomato basil, or a garlic herb sauce.
Equipment
- Instant Pot or Electric Pressure Cooker
- Measuring Cups and Spoons
- Large Spoon or Spatula
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of broth, milk, or water before microwaving to loosen the sauce.
You can freeze leftovers for up to 2 months, though the pasta may soften slightly after thawing.
Recipe Tips
FAQ
Can I use frozen meatballs?
Yes! Frozen meatballs work perfectly and save time.
Can I use homemade meatballs?
Absolutely. You can brown them first using saute mode for extra flavor.
Why is my spaghetti watery at first?
The sauce thickens as it sits. Stir and let it rest for a few minutes.
Can I make this without cream?
Yes, you can leave it out for a more classic tomato-based spaghetti.
Related
Looking for other Instant Pot Recipes like this? Try these:
Pairing
This dish is already a full meal, but I love serving it with warm garlic bread and a simple salad.
The best part about this pressure cooker spaghetti and meatballs recipe is how customizable it is. Use frozen meatballs to keep things easy, swap in homemade meatballs if you have them, or add extra Parmesan and fresh basil on top before serving.
If your family loves easy one-pot or pressure cooker meals, definitely check out my Instant Pot Chicken Kabsa too.
Instant Pot Spaghetti and Meatballs
Ingredients
- 1 pound beef meatballs or your favorite frozen meatballs see notes
- 8 ounces spaghetti noodles, broken in half
- 2 cups water
- 1 cup beef broth room temperature or cold
- 1 24 oz jar spaghetti sauce
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 1 teaspoon sugar or honey optional
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ cup heavy cream
Optional For Serving
- Fresh Parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- Add the meatballs to the bottom of the Instant Pot in an even layer.
- Break the spaghetti noodles in half and layer them on top in a crisscross pattern to help prevent sticking.
- Pour in the water and beef broth, then spoon the spaghetti sauce evenly over the top.
- Sprinkle in the garlic powder, onion powder, Italian seasoning, oregano, salt, and pepper. Add the tomato paste on top. Do not stir.
- Secure the lid and set the valve to Sealing. Select Pressure Cook (High) and cook for 8 minutes.
- Once finished, carefully perform a quick release to release the pressure.
- Open the lid and stir well. Add the heavy cream and mix until fully combined. Let it sit uncovered for a few minutes, stirring occasionally, until the sauce thickens.
- Taste and adjust seasoning if needed. Serve hot topped with Parmesan cheese and fresh parsley or basil if desired.
Notes
- Frozen meatballs: No need to thaw.
- Homemade meatballs: Brown them first using sauté mode for extra flavor.
- If you like it saucier, add an extra ½ cup broth.
- You can swap heavy cream for half-and-half for a lighter version.
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
