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Instant Pot Spaghetti and Meatballs
When dinner needs to happen fast but you're craving classic Italian comfort, this one-pot wonder delivers. The electric pressure cooker handles everything from browning the savory beef and pork meatballs to simmering the pasta directly in the marinara sauce. Thanks to a panade of panko and milk, the meat stays incredibly tender, while the spaghetti absorbs all that rich tomato flavor as it cooks. You'll get a hearty, satisfying meal without facing a sink full of dirty pots and pans.
Equipment
- Instant Pot
Ingredients
- 1 lb. 85/15 lean ground beef
- ½ lb. ground pork
- 2 large eggs, lightly beaten
- ½ cup finely chopped fresh flat-leaf parsley
- 1 ½ oz. Parmesan cheese, grated (about ⅓ cup), plus more for serving
- ⅓ cup panko (Japanese-style breadcrumbs)
- ¼ cup whole milk
- 2 large garlic cloves, grated (about 1 tsp.)
- 2 tsp. kosher salt, divided
- 2 Tbsp. extra-virgin olive oil
- 3 cups water
- 1 (24-oz.) jar marinara sauce
- 12 oz. uncooked spaghetti, broken in half
Instructions
- 1Mix the ground beef, ground pork, eggs, chopped parsley, grated Parmesan, panko breadcrumbs, milk, grated garlic, and 1 1/2 teaspoons of kosher salt in a large bowl until well combined. Don't overmix, or the meatballs will become tough. Form the meat mixture into 16 equal-sized balls, using about 3 tablespoons for each.
- 2Turn your pressure cooker to the sauté function and pour in the olive oil. Set the temperature to high and let the oil heat up for 2 to 3 minutes. Working in two batches, brown the meatballs on all sides, turning them gently as they cook for 6 to 8 minutes per batch. Move the browned meatballs to a clean plate.
- 3Turn off the sauté function. Pour 3 cups of water and the remaining 1/2 teaspoon of salt into the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. This prevents a burn warning during pressure cooking.
- 4Pour in the marinara sauce, add the broken spaghetti, and return the meatballs to the pot. Stir gently to combine. Secure the lid on the cooker and set the steam release valve to the sealing position.
- 5Program the machine to pressure cook on high for 8 minutes. It'll take 14 to 15 minutes to build pressure before the cooking timer starts.
- 6Once the timer finishes, carefully switch the steam release valve to the venting position. Allow the steam to release completely over 6 to 8 minutes until the float valve drops, then take off the lid.
- 7Toss the spaghetti well to separate any noodles that stuck together. Let the dish rest for 5 minutes so the sauce thickens, then top with extra grated Parmesan cheese.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of water to loosen the sauce.
- Tip: Breaking the spaghetti in half helps it submerge fully in the liquid, ensuring even cooking.