This is a super simple recipe for Instant Pot Spaghetti using your family’s favorite frozen meatballs. It’s so easy that it makes a GREAT weeknight dinner, even when you are short on time! The prep time is about 5 minutes, the cook time is 3 minutes plus a 5 minute natural release, and dinner is ready!
Frozen meatballs can be a great way to make a really good, yet simple weeknight dinner. A LOT of Mom’s Dinner readers love this Meatball Sub recipe that uses frozen meatballs also. I hope this recipe helps you feel like a success in the kitchen on a busy night.
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Ingredient Details
Spaghetti Pasta- just a plain old spaghetti is what works in this recipe. If you choose to use a different pasta shape or thickness it will change the cook time, so I do recommend that you stick with “spaghetti”.
Frozen Meatballs -use your family’s favorite frozen meatball! Turkey, Pork, Sausage, Beef… whatever you like. They will cook up right along with the pasta!
Marinara – just like the meatballs… use your family’s favorite store bought marinara sauce. we love the Rao’s Marinara or Tomato Basil Marinara.
Chicken Broth – this imparts the MOST flavor into your pasta! If you don’t want to use chicken broth you can definitely just sub water.
Spices/Seasonings – a combo of onion, garlic, onion powder, garlic powder, kosher salt, dried basil and oregano season everything perfectly!
Instant Pot
We LOVE LOVE LOVE our Instant Pot. It can make dinner such a breeze. We have 2 styles of Instant Pot in our kitchens – The Duo Plus 7-in-1 and the Duo Plus 9-in-1. If I am being honest I will probably never use all 9 functions (or really all 7), so I just recommend buying the one that is least expensive.
Just make sure you buy a 6 quart, I find that is the size that is appropriate for most recipes, without being difficult to store.
Step By Step
Step 1
Start by sautéing the onions and garlic in oil. Turn off sauté mode, stir in the kosher salt. Then pour in the chicken broth and scrape up bits from the bottom.
Step 2
Divide the spaghetti into about 5 portions. Break the noodles in half and then crisscross it in the pot
Step 3
Top with the frozen meatballs, spices and half the marinara.
Step 4
Set to cook for 3 minutes, do a 5 minute natural release and then finish with a quick release. (the photo shows what the spaghetti will look like when you open the pot).
Step 5
Use tongs to toss the spaghetti in the sauce and liquid. Give it a minute to thicken up if it is watery at all.
Step 6
Pour in the remaining sauce and toss with tongs. Optionally stir in some parmesan cheese.
Recipe Tips To Remember
- Make sure you scrape up any browned bits from the bottom of the pot, reducing the chance of getting the burn notice.
- Divide the spaghetti into about 5 sections, break them in half, and then crisscross them in the pot so the noodles don’t cook together.
- Pour half of the sauce in for the cook time, add the rest after the cook. Makes for a more flavorful spaghetti.
- Use chicken broth instead of water for max flavor.
- Use your family’s favorite store bought sauce and frozen meatballs.
More Instant Pot Recipes
Instant Pot Spaghetti with Frozen Meatballs
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion - diced
- 2-4 cloves garlic - minced
- ½ teaspoon kosher salt
- 3 cups chicken broth - or water
- 1 lb. dry spaghetti noodles
- 24 oz favorite jarred marinara sauce - divided
- 15-20 frozen store bought meatballs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and sauté for about 5 minutes. Add the garlic and sauté another minute. Stir often, making sure they don't burn.1 tablespoon olive oil, 1 small yellow onion, 2-4 cloves garlic
- Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.½ teaspoon kosher salt, 3 cups chicken broth
- Break your spaghetti noodles in half and layer them in a crisscross pattern (in about 5 layers) in the liquid. Mom's Tip: Do not stir the noodles at this point. You can nudge them down into the liquid, but don't stir.1 lb. dry spaghetti noodles
- Top with t he frozen meatballs. Sprinkle the basil, oregano, garlic powder and onion powder over the top.15-20 frozen store bought meatballs, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Pour HALF OF THE 24 oz jar of marinara over the meatballs/noodles.
- Pop the lid on, turn the pressure valve to seal, and set to cook for 3 minutes on high pressure. Do a 5 minute natural release and the finish with a quick release.
- Toss the spaghetti and sauce. Don't be alarmed if there is liquid still in the pot, everything will thicken as it cools a little.
- Pour in the other half of the spaghetti sauce and toss with tongs. Optionally stir in some parmesan cheese.
- Let it sit for about 5 minutes to cool and thicken.
Recipe Tips and Notes:
- Make sure you scrape up any browned bits from the bottom of the pot, reducing the chance of getting the burn notice.
- Divide the spaghetti into about 5 sections, criss-cross them in the pot so the noodles don’t cook toghether.
- Pour half of the sauce in for the cook time, add the rest after the cook. Makes for a more flavorful spaghetti.
- Use chicken broth instead of water for max flavor.
- Use your family’s favorite store bought sauce and frozen meatballs.
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