Instant Pot Spaghetti (Frozen Meatballs)
Instant Pot Spaghetti and Meatballs - Frozen meatballs, pasta sauce, diced tomatoes and pasta and you have a quick one pot family pleasing meal.
Servings: 8 servings
Ingredients
- 2 pounds Italian-style meatballs frozen (uncooked or cooked)
- 1 pound spaghetti noodles broken in half
- 3 cups broth (chicken broth, beef broth, or water) or a combination of broth and red wine
- 14.5 ounce can petite diced tomatoes
- 48 ounces pasta or marinara sauce 2 24-ounce jars of sauce (I mix different types of pasta sauces for extra layers of flavor)
- ½ teaspoon kosher salt (or to taste)
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper (or to taste)
- 1 teaspoon italian seasoning
- pinch red pepper flakes (optional)
Instructions
- Lightly spray the bottom of the 6-quart Instant Pot insert with olive oil. Add frozen meatballs into the bottom and spread them out evenly.
- Break the spaghetti noodles in half and randomly place over the meat (don't place them all in one direction).
- Pour the broth over the spaghetti noodles..
- Next, pour the diced tomatoes over the noodles. Top with the pasta sauce.
- Then sprinkle on the salt, pepper, garlic powder, and Italian seasoning.
- Place the lid on the Instant Pot and lock in place. Cook for 8 minutes on high pressure. It may take 15 to 20 minutes for the Instant Pot to come to pressure.
- Once the cooking time is complete, manually release the steam by pressing the valve to release the steam. Then remove the lid.
- Stir and break up any noodles that may have stuck together during cooking. Set to warm, let it set for 5 minutes to 10 minutes to thicken, stirring occasionally.
- Top with freshly grated Parmesan cheese and chopped parsley, or basil leaves.
Notes
Meatball Options: This recipe works beautifully with homemade or store-bought meatballs. I prefer homemade, but the frozen ones from the grocery store work in a pinch.
- Frozen & Ready: You can use cooked or uncooked frozen meatballs—no need to thaw first.
- From Scratch: If you want to make your own, try my skillet meatballs recipe (just skip the sauce and cheese). Freeze them, then use directly in this recipe—no pre-cooking needed.
- Break the pasta in different directions so it doesn’t clump while cooking.
- Use wine with broth: I love to mix 2 ½ cups broth with ½ cup red wine for another layer of flavor. It makes the sauce taste richer and just a little fancy without any extra work.
- Layer, don’t stir before pressure cooking—keeps noodles from sticking to the bottom and triggering a burn warning.
- If noodles clump after cooking, gently stir and break them up with a fork.
- Let it sit on Warm for a few minutes after cooking; the sauce thickens beautifully and coats every strand.
Nutrition
Serving: 11 serving | Calories: 448kcal | Carbohydrates: 34g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1007mg | Fiber: 4g | Sugar: 6g
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www.soulfullymade.com/instant-pot-spaghetti-and-meatballs/To see the web version with photos, tips
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https://www.soulfullymade.com/instant-pot-spaghetti-and-meatballs/