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Easy Classic Instant Pot Spaghetti and Meatballs Recipe for Perfect Dinner

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A quick and easy one-pot Instant Pot recipe that combines juicy meatballs and perfectly cooked spaghetti in a flavorful tomato sauce, ideal for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 for juicier meatballs)
  • ½ cup Italian breadcrumbs (60 g)
  • ¼ cup grated Parmesan cheese (25 g)
  • 1 large egg, room temperature
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped (about ½ cup)
  • 8 ounces spaghetti, uncooked (225 g)
  • 28 ounces canned crushed tomatoes (800 g)
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning (oregano, basil, thyme mix)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • A handful fresh basil, chopped (for garnish)
  • 2 cups water or beef broth (475 ml)

Instructions

  1. In a large mixing bowl, combine ground beef, Italian breadcrumbs, grated Parmesan, 1 large egg, 2 minced garlic cloves, salt, and pepper. Mix gently until just combined.
  2. Shape the mixture into 1 ½-inch meatballs, making about 12. Set aside on a plate.
  3. Set Instant Pot to ‘Sauté’ mode and heat olive oil. Add chopped onion and 1 minced garlic clove. Cook until translucent and fragrant, about 3 minutes.
  4. Stir in canned crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Let warm for 2 minutes.
  5. Gently place meatballs on top of the sauce in a single layer.
  6. Break spaghetti in half and scatter evenly over meatballs without stirring. Pour water or beef broth over the spaghetti to cover as much as possible.
  7. Close the lid, set valve to sealing, and cook on high pressure for 8 minutes.
  8. Perform a quick pressure release carefully when cooking time is up.
  9. Open the lid and gently stir to combine meatballs, sauce, and pasta. If sauce is too thin, use ‘Sauté’ mode to simmer for 2-3 minutes to thicken. Adjust seasoning as needed.
  10. Garnish with freshly chopped basil and extra Parmesan before serving.

Notes

Do not stir pasta before cooking to prevent clumping. Use quick pressure release to avoid overcooked noodles. Refrigerate meatball mixture for 15 minutes before forming if mixture feels too delicate. Use sauté mode after pressure cooking to thicken sauce if needed.

Nutrition

Keywords: Instant Pot, spaghetti, meatballs, quick dinner, one-pot meal, Italian, easy recipe, weeknight dinner

Find it online: https://evabake.com/easy-classic-instant-pot-spaghetti-and-meatballs-recipe-for-perfect-dinner/