a bowl of instant pot spaghetti and meatballs
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5 from 5 votes

Instant Pot Spaghetti and Meatballs

Get dinner on the table in no time with this incredibly easy, no-prep Instant Pot Spaghetti and Meatballs recipe. Enjoy homemade taste with the speed and ease of Instant Pot cooking.
Prep Time2 mins
Cook Time8 mins
NPR2 mins
Total Time12 mins
Course: Main Course
Cuisine: Italian
Keyword: Quick and Easy
Category: Pastas
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 8
Calories: 561kcal
Author: Valerie Cooper

Ingredients

  • 2 lbs frozen meatballs
  • 1 lb spaghetti pasta
  • 1 jar pasta sauce 34 oz
  • 3 cups chicken stock

Instructions

  • First layer the meatballs on the bottom of the pot, then break the spaghetti pasta in half and spread them in a layer over the meatballs.
  • Next, pour the chicken stock into the pot and then layer the jar of pasta sauce evenly over the top of the pasta. Do not mix the ingredients.
  • Close the pot and set the pressure release valve to 'Sealing'.
  • Set the Instant Pot to cook on 'Manual' or 'High Pressure' for 8 minutes. Once the cooking time has completed, allow for a 2-minute natural pressure release.
  • Once the 2-minute NPR has completed, carefully release the remaining pressure from the pot.
  • Open the pot and using a spoon or spatula, thoroughly mix the spaghetti and meatballs together breaking apart any pasta that may have stuck together during cooking.
  • Serve and enjoy!

Nutrition

Calories: 561kcal | Carbohydrates: 50g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 641mg | Potassium: 827mg | Fiber: 3g | Sugar: 6g | Vitamin A: 375IU | Vitamin C: 6.9mg | Calcium: 42mg | Iron: 2.8mg