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–+ servings
Instant Pot Spaghetti and Meatballs

Instant Pot Spaghetti and Meatballs

Yield: 6 servings
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
A ONE POT meal made in your pressure cooker with homemade meatballs (not frozen!). Still so quick and easy to whip up!
4.9 stars (32 ratings)

Ingredients

  • 1 ½ tablespoons olive oil
  • 3 cups beef stock
  • 12 ounces spaghetti, broken in half
  • 1 (24-ounce) jar tomato basil pasta sauce
  • ⅓ cup chopped fresh basil leaves
  • ¼ cup freshly grated Parmesan

for the meatballs

  • 1 pound lean ground beef
  • ½ pound Italian sausage, casing removed
  • ½ cup Panko
  • 3 tablespoons whole milk
  • 1 large egg, lightly beaten
  • ¾ teaspoon Italian seasoning
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs.
  • Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®.
  • Stir in beef stock, scraping any browned bits from the bottom of the pot.
  • Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes.
  • Serve immediately, garnished with basil and Parmesan, if desired.