Instant Pot Spaghetti & Meatballs


Get ready for a delightful dinner experience that’s ready in just 30 minutes! Our Spaghetti and Meatballs recipe is a game-changer, offering a perfect blend of convenience, hands-free cooking, and budget-friendly goodness. Say goodbye to post-dinner dish chaos with this one-pot wonder!

Why You’ll Love This Recipe:

Easy Clean Up: The beauty of a one-pot meal is the simplicity it brings to clean-up. With our Instant Pot Spaghetti and Meatballs, the only thing you need to wash is the Instant Pot itself, making the after-dinner routine a breeze.

Hands-Free Cooking: Forget about standing over the stove and watching pots. Simply toss all the ingredients into the Instant Pot, seal it, and let the magic happen. No need to babysit the cooking process!

Budget-Friendly Delight: Enjoy a delicious meal without breaking the bank. Our classic Spaghetti and Meatballs recipe ensures a low cost per dish while delivering incredible taste.

Ingredients You’ll Need:

Marinara Sauce: We recommend the flavorful and sugar-free Rao’s sauce.

Spaghetti: Opt for the pot-sized version to eliminate the need for breaking it.

Frozen Meatballs: Choose from beef, pork, turkey, or a mix – whatever suits your taste.

Olive Oil


Onion: Sweet onions are our preference, but white onions or shallots work well too.

Garlic: Fresh minced garlic provides the best flavor.

Seasonings: Salt, pepper, and Italian seasoning.

How To Make:

Sauté: Start by setting your Instant Pot to the sauté setting. Cook the onion in olive oil, then add garlic and seasonings. Stir well and turn off the sauté setting.

Layering: Add the frozen meatballs to the Instant Pot, arranging them in a flat layer. Place the spaghetti on top of the meatballs in an even layer. Drizzle a bit of olive oil over the pasta to prevent sticking. Pour the marinara sauce on top, followed by water.

Pressure Cook: Seal the Instant Pot, set it to manual pressure on high for 9 minutes, and perform a quick pressure release. Toss the spaghetti and meatballs with the sauce using tongs. Voila! Dinner is served.

Recipe Tips and Variations:

Handling Excess Water: If your spaghetti looks a bit soupy upon opening the Instant Pot, fear not. Tossing it together will absorb the extra water. Just be patient and give it a minute or two if needed.

Sauce Matters: Opt for a quality spaghetti sauce. We love Rao’s for its low sugar and high taste, but feel free to use your family’s favorite just ensure it’s 24 ounces.

Perfect Pasta Amount: Stick to the recipe’s 12 ounces of pasta. Adding more might result in unevenly cooked noodles.

Frozen vs. Fresh Meatballs: We tested this recipe with frozen cooked meatballs, as fresh ones tend to fall apart in the pressure cooker.

Ground Beef Option: For a more traditional twist, substitute frozen meatballs with ground beef. Sauté it in the initial step until no longer pink.

Instant Pot Tips: If you’re new to your Instant Pot, watch our video guide for settings and a quick pressure release demonstration.

How to Serve:

Indulge in a bowl of spaghetti and meatballs topped with fresh parmesan. For an extra touch, pair it with our delectable garlic bread. If you’re in the mood for balance, consider adding an easy strawberry and spinach salad.

Storing and Reheating:

While leftovers are enjoyable, the pasta may become slightly gummy when reheated. However, with a total cook time of just 30 minutes, it’s easy enough to whip up a fresh batch on any busy weeknight.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm up leftovers in the microwave, stirring halfway through for even heating.

Freezing Not Recommended: We advise against freezing this dish for optimal taste and texture.

Instant Pot Spaghetti & Meatballs

Recipe by admin
0.0 from 0 votes
Course: MeatCuisine: Italian


Prep time


Cooking time




Additional time


Total time



Quick and Easy Instant Pot Spaghetti and Meatballs.


  • 3 tablespoons olive oil, divided

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon Italian seasoning

  • 1 lb frozen Italian meatballs

  • 12 oz pot-sized spaghetti

  • 24 oz spaghetti sauce

  • 3 cups (24 oz) water


  • Set your Instant Pot to the sauté setting. Sauté the onion in 1 tablespoon of olive oil until translucent. Add garlic and sauté for 30 more seconds. Add salt, pepper, and Italian seasonings, stirring to combine. Turn off the sauté setting.
  • Add frozen meatballs to the bottom of the Instant Pot, arranging them in as flat a layer as possible, on top of the onion mixture.
  • Place pasta on top of the meatballs, spreading it into a flat layer. Drizzle pasta with 2 tablespoons olive oil to prevent sticking.
  • Pour the marinara sauce on top of the pasta, followed by the water on top of the marinara sauce.
  • Place the lid on the Instant Pot and set the steam release knob to the sealing position.
  • Press the Pressure Cook (Manual) button or dial and select 9 minutes of cook time. Start the cooking process.
  • Once the Instant Pot reaches pressure, the 9-minute cook time begins.
  • After cooking, turn off the Instant Pot and perform a quick release of pressure. Open the lid and stir the spaghetti and meatballs together with tongs. Allow noodles to absorb any extra liquid for 2 to 3 minutes. Serve immediately!

Nutrition Facts

  • Total number of serves: 1
  • Calories: 591kcal
  • Carbohydrates: 44g
  • Protein: 40g
  • Fat: 28g
  • Cholesterol: 105mg
  • Sodium: 969mg
  • Fiber: 5g
  • Sugar: 12g

Leave a Comment

Your email address will not be published. Required fields are marked *