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.
Servings: 8
Calories: 561kcal
Ingredients
- 2 pounds frozen meatballs
- 1 pound spaghetti pasta
- 1 jar pasta sauce 34 ounces
- 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!