Pressure Cooker Spaghetti and Meatballs
This Instant Pot spaghetti and meatballs recipe offers a quick, convenient way to enjoy a classic comfort dish. Cooking everything in one pot ensures tender spaghetti and a rich, meaty sauce while keeping cleanup simple.
Instant Pot Spaghetti and Meatballs
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 pound ground beef
- 2 teaspoons garlic powder
- Salt and pepper, to taste
- 3 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 1 jar (about 24 oz) pasta sauce
- 3 cups water
- 1 pound spaghetti
- 1 can (about 14.5 oz) diced tomatoes
Instructions
Step 1: Sauté the Onion and Beef
Add the olive oil to the Instant Pot and select the Sauté setting. Cook the chopped onion for 3–5 minutes, until softened. Add the ground beef, Italian seasoning, garlic powder, minced garlic, and salt and pepper. Cook, breaking up the meat, until browned. Drain any excess grease and transfer the meat mixture to a plate. Set aside.
Step 2: Prepare the Spaghetti
Turn off the Sauté function. Pour 1½ cups of water into the bottom of the pot. Break the spaghetti noodles in half and layer them in a crisscross pattern to help prevent sticking.
Step 3: Add Sauce and Liquid
Pour the pasta sauce, diced tomatoes, and the remaining 1½ cups of water over the spaghetti. Ensure the noodles are fully submerged in the liquid.
Step 4: Pressure Cook
Lock the lid in place and set the valve to Sealing. Cook on High Pressure using the Manual or Pressure Cook setting for 5 minutes.
Step 5: Release Pressure
Allow the pressure to release naturally for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure.
Step 6: Combine and Serve
Once the pressure is fully released, open the lid and add the cooked meat mixture back into the pot. Stir until everything is well combined, then serve hot and enjoy.
