Spaghetti and Meatballs (Instant Pot)

How to Cook Spaghetti in Instant Pot

Step 1: Spray the Pot & Add Meatballs

Lightly spray the bottom of a 6-quart Instant Pot insert with olive oil to help prevent sticking.

Place the frozen meatballs in the bottom of the pot, spreading them out evenly.

Step 2: Layer the Pasta

Break the spaghetti noodles in half and scatter them over the meatballs in different directions. This helps keep them from clumping together as they cook.

Step 3: Pour in the Liquid

Slowly pour the broth (or a mix of broth and red wine) over the noodles.

Step 4: Add Tomatoes, Sauce, and Spices

Pour the diced tomatoes over the pasta, then top with the pasta sauce. Do not stir—this prevents noodles from sticking and avoids a burn warning.

Sprinkle on the salt, garlic powder, black pepper, Italian seasoning, and red pepper flakes, if you’d like a little kick.

Step 7: Pressure Cook

Place the lid on the Instant Pot and lock it into place. Cook on High Pressure for 8 minutes. (It may take up to 20 minutes for the pot to come to pressure.)

Step 8: Release the Pressure

Once the cooking time ends, carefully do a quick release by turning the valve to release the steam. Remove the lid once it’s safe to open.

Step 9: Stir and Rest

Gently stir the pasta and sauce together, breaking up any noodles that may have stuck. If a few strands are clumped, just use a fork to separate them—they’ll loosen as they absorb the sauce.

Step 10: Thicken the Sauce

Let the pasta sit on Warm for 5–10 minutes, stirring occasionally, so the sauce thickens and coats every strand.

Step 11: Finish and Serve

Top with freshly grated Parmesan cheese and a sprinkle of parsley or basil before serving

Getting dinner on the table and gathering family is important in this ever-so-busy culture we live in. This one will do it quickly, and just imagine only one pot to clean! So go ahead and use Chinet or paper plates and bring on the conversation with your loved ones.

Variations

• Use wine with broth: I love to mix 2 ½ cups of broth with ½ cup of red wine for another layer of flavor.
• Spicy Kick: Add extra red pepper flakes or stir in a pinch of cayenne for a bolder flavor.
• Cheesy Upgrade: Mix in shredded mozzarella or provolone right after cooking for a creamy, cheesy spaghetti and meatballs.
• Veggie Boost: Stir in baby spinach, zucchini ribbons, or mushrooms after pressure cooking for added nutrition and flavor.
• Whole Grain Twist: Swap traditional pasta for whole wheat spaghetti or gluten-free noodles for a lighter option.
• Creamy Tomato Sauce: Stir in a splash of heavy cream or half-and-half after cooking to give the sauce a silky finish.
• Herb Lovers: Fresh basil, oregano, or parsley stirred in at the end brighten up the flavors.
• Protein Swap: Try ground turkey, chicken, or even plant-based meatballs instead of beef for a different take.

Pro Tips from My Kitchen

• Break the pasta in different directions to prevent it from clumping while cooking.
• Layer, don’t stir before pressure cooking. This is the secret to no-burn Instant Pot pasta.
• Let it sit on Warm for a few minutes after cooking; the sauce thickens and coats every strand beautifully.
• If noodles clump, just gently stir and break them up with tongs or a fork.

Storage and Leftovers

• Refrigerator: Store cooled leftovers in an airtight container in the fridge for 3 to 4 days.
• Reheating: Warm gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
• Freezer: Yes, this recipe freezes well! Place cooled portions in freezer-safe containers or zip-top bags and freeze for up to 3 months.
• Thawing & Serving: Thaw overnight in the refrigerator, then reheat on the stove or in the microwave until heated through. Add a little extra sauce or broth if needed to refresh the dish.