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A close up of this Instant Pot spaghetti and meatballs with noodles, marinara sauce, and chopped basil
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5 from 14 votes

Instant Pot Spaghetti and Meatballs

Instant Pot Spaghetti and Meatballs - Frozen meatballs, pasta sauce, diced tomatoes and pasta and you have a quick one pot family pleasing meal.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 448kcal
Author: Nikki Lee


  • 2 pounds meatballs cooked, frozen
  • 1 pound spaghetti noodles broken in half
  • 1 14.5 ounce can diced tomatoes
  • 2 24 ounce jars pasta or spaghetti sauce
  • 3 cups water
  • ½ teaspoon kosher salt (or to taste)
  • 1 teaspoon granulated garlic
  • ½ teaspoon black pepper
  • pinch red pepper flakes (optional)


  • Add frozen meatballs into the bottom of 6 quart Instant Pot. 
  • Break the spaghetti noodles in half and randomly place over the meat. (Don't place them all in one direction). Pour in the water, then cover with the diced tomatoes. Top with the pasta or "Spaghetti Sauce". Then add the spices.
  • Place the lid on the Instant Pot and lock in place. Cook for 8 minutes on high pressure and then do a manual quick release. Give it a stir and serve.


This can be made with homemade or store bought meatballs. I personally prefer homemade, but in a pinch the ones in the freezer section work. See recipe for skillet meatballs. You can make these meatballs and cook in the oven or skillet until done, without the sauce and freeze for future use. You can also freeze uncooked. In that case, add 1 cup water to the instant pot and cook the frozen uncooked meatballs for about 8 minutes. Manual release and then cook this recipe as directed with 1 cup less of water added.


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