Instant Pot Spaghetti and Meatballs

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There’s nothing quite like a big, hearty plate of spaghetti and meatballs to bring everyone to the table. This Instant Pot version is a total weeknight lifesaver—one pot, zero fuss, and pure comfort food in under 30 minutes. The best part? No boiling separate noodles, no extra mess, and plenty of flavor packed into every bite!

Why You’ll Love This Recipe

• Family Favorite: Classic flavors everyone loves, all in one pot.
  
• One-Pot Wonder: No separate pots for sauce and noodles—easy cleanup!
  
• Quick & Easy: Dinner on the table in 30 minutes or less.
  
• Perfect for Leftovers: Tastes even better the next day.

Ingredients

• 1 tbsp olive oil
  
• ½ onion, chopped
  
• 1 lb ground beef
  
• 2 tsp garlic powder
  
• 3 tsp minced garlic
  
• Salt & pepper, to taste
  
• 1 tbsp Italian seasoning
  
• 1 jar pasta sauce (about 24 oz)
  
• 3 cups water
  
• 1 lb spaghetti pasta
  
• 1 can diced tomatoes (14.5 oz)

Instructions

1. Sauté the Aromatics:
   Add olive oil to the Instant Pot and set to Sauté. Add chopped onion and cook until softened and fragrant.
   
2. Brown the Beef:
   Stir in ground beef, garlic powder, minced garlic, Italian seasoning, salt, and pepper. Sauté until the meat is browned and cooked through.
   Drain excess fat if needed and transfer meat to a separate bowl.
   
3. Layer the Pasta:
   Turn off the sauté function. Pour half the water into the bottom of the pot. Break spaghetti noodles in half and layer them in a criss-cross (“X”) pattern to prevent sticking.
   
4. Add Sauce & Tomatoes:
   Pour pasta sauce, diced tomatoes, and the remaining water over the noodles. Do not stir—just make sure the noodles are submerged.
   
5. Pressure Cook:
   Secure the lid and set the valve to Sealing.
   Cook on Manual High Pressure for 5 minutes.
   
6. Release Pressure:
   Allow the Instant Pot to naturally release for 5 minutes, then carefully turn the valve to Venting for a quick release.
   
7. Combine & Serve:
   Remove the lid, return the cooked meat mixture to the pot, and stir well until everything is evenly coated and combined.
   Let it rest for a couple of minutes—the sauce will thicken up perfectly.

Tips & Tricks

• For Even More Flavor: Add a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce.
  
• Meatball Shortcut: You can use frozen or homemade meatballs in place of ground beef—just add them after sautéing the onions.
  
• Don’t Over-Stir: When adding liquids, don’t stir before pressure cooking; this helps prevent the dreaded “burn” notice.
  
• Leftover Magic: Store leftovers in the fridge for up to 3 days—the flavors get even better!

FAQ

1. Can I use a different type of pasta?
Absolutely! Penne, linguine, or rigatoni work great—just keep an eye on cooking times (some thicker pastas may need an extra minute).

2. Can I make it vegetarian?
Yes! Skip the beef, double up the onions and garlic, and use your favorite plant-based meat or extra veggies.

3. Can I freeze leftovers?
You can freeze the cooked spaghetti for up to a month, but the texture of the noodles may soften a bit upon reheating.

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