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.
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.