Instant pot Spaghetti and meatballs anyone? Saucy, juicy delicious and perfectly al dente. My instant pot pressure cooker is fast becoming my favorite kitchen gadget, forgive me dear cake mixer. If you haven’t made spaghetti and meatballs in your instant pot then you are in for a pleasant surprise.
Put the frozen meatballs in one layer at the bottom of the inner pot
Break the spaghetti into half and layer the pieces in a random fashion to reduce chances of sticking together (see video for illustration)
Add the water or stock see notes for instructions on meat/￼vegetable stock.
Add the Pasta Sauce then sprinkle the spice blend, and finally add the oil.
Cover the instant pot and set sealing valve to sealing position.
Set instant pot to manual pressure cook, set timer to 7 minutes for al dente and 8 mins for a softer texture.
When the cooking cycle is complete, do a quick release, open instant pot when the float valve is down. Stir to combine.
Cover pot with Instant pot glass lid and let rest for about two minutes to thicken.
Serve and enjoy.
If using chicken/vegetable stock instead of water, you may not need the spice blend. Skip it completely or adjust accordingly.
You can serve as soon as you stir after cooking. But I like to give it about a minute or 2 of rest. This helps thicken the dish and the sauces sticks to the pasta better.
If you like a softer spaghetti cook for 8-9 mins but bear in mind that it softens some as the pot fully depressurizes which may make it softer than you would like. I would suggest you try this recipe as is.
Keyword instant pot recipes, instant pot spaghetti and meatballs
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