Recipe: Pressure Cooker (Instant Pot) Spaghetti and Meatballs

This is a super easy, super quick meal that is very satisfying. Everything gets thrown into the pressure cooker, so it’s a one-pot meal as well!

If you don’t have an electric pressure cooker, I highly recommend the one we have – the Breville Fast Slow Pro Slow Cooker (Breville Fast Slow Pro Slow Cooker).

Ingredients

• ½ package (16 oz. of a 32 oz. package) frozen Italian style meatballs
• 2 cups low-sodium beef stock or beef broth
• 1 (24 oz.) jar marinara or tomato-based pasta sauce
  We like to use Ragu Chunky Garden Combo sauce.
• 8 oz. whole wheat dry spaghetti
• 1 Parmigiano-Reggiano rind (optional)
• Grated Parmigiano-Reggiano for serving

Step by Step

Step 1

Place the frozen meatballs in a single layer on the bottom of the electric pressure cooker pot. Add ½ cup of the beef stock/broth to the pot. Add the pasta sauce. Add the Parmigiano-Reggiano rind, if using.

Step 2

Break the spaghetti strands in half and spread them in two to three layers over the meatballs and sauce layer, crisscrossing the layers of spaghetti.

Step 3

Add the remaining 1½ cups of beef stock/broth to the pasta jar, twist on the lid, and shake gently. Pour the stock/broth over the pasta. DO NOT STIR THE CONTENTS OF THE POT.

Step 4

Seal the pressure cooker. Set to cook on high pressure for 8 minutes. The pressure cooker should take between 10 and 12 minutes to come to pressure.

Step 5

Once the cook time is done, do a quick release of the pressure. Open the pressure cooker and sir the spaghetti into the sauce. If some of the spaghetti strands stick together, continue stirring until they come apart. Remove and discard the Parmigiano-Reggiano rind, if using. Turn off the pressure cooker. Serve immediately with grated Parmigiano-Reggiano.

Download the one-page recipe PDF