I’ve said it before, when my husband bought our Instant Pot, I was terrified of it. It’s huge, it’s something I knew nothing about, and the controls were daunting. All that being said, the more I use it, the more I love it. It’s a pressure cooker so things cook especially fast. This is most beneficial during the work week when time is of the essence.
This particicular dish has quickly become a favorite of ours. Its oddly creamy, tasty, and fast! We always have the ingredients on hand which makes this a fabulous dinner meal . . . anytime! And leftovers to boot!
Try it, you’ll see!
Instant Pot Spaghetti and Meatballs
- Total Time: 15 minutes
Ingredients
Scale
- 1 pound frozen meatballs
- 8 ounce uncooked spaghetti
- 24 ounce pasta sauce
- 3 cups water
- 1 tablespoon olive oil
- ¼ cup Parmesan cheese
- 1 tablespoon basil, for garnish
Instructions
- Arrange the meatballs in Instant Pot in one layer. Break the spaghetti in half and arrange them over the meatballs.
- Drizzle the olive oil over spaghetti. Pour in the pasta sauce and water, making sure spaghetti is completely covered.
- Cover and set the Instant Pot to High pressure for 10 minutes. When cooking is done, quick release the pressure and carefully open the lid.
- Stir pasta and meatballs together in sauce, then top with parmesan cheese and enjoy right away with fresh basil on top for garnish if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Italian
