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
Total Time12 mins
- 2 lbs frozen meatballs
- 1 lb spaghetti pasta
- 1 jar pasta sauce 34 oz
- 3 cups chicken stock
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!
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