Instant Pot Spaghetti and Meatballs
This Instant Pot Spaghetti with Homemade Meatballs is all about simple ingredients coming together to make big flavor. The meatballs are made with ground beef —tender, juicy, and perfectly seasoned. A one-pot dinner with classic Italian ingredients, ready in no time!
Servings 6
Calories 590kcal
Ingredients
MEATBALLS - about 16 meatballs
- 1 lb ground beef 85/15
- ¼ cup panko bread crumbs
- 1 tablespoon milk
- 1 tablespoon extra virgin olive oil
- 1 large egg lightly beaten
- ¼ cup parmesan cheese coarse ground
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
SPAGHETTI
- 1 tablespoon olive oil or evoo
- 1 lb. spaghetti
- 3 cups chicken broth
- 1 teaspoon kosher salt
- 24 oz marinara divided
Instructions
Homemade Meatballs
- In a large bowl mix the bread crumbs, extra virgin olive oil, and milk. Let sit for a few minutes to absorb.¼ cup panko bread crumbs, 1 tablespoon milk, 1 tablespoon extra virgin olive oil
- Add the egg, garlic, parmesan, seasonings and ground beef. Mix just until it is combined.1 lb ground beef, 1 large egg, ¼ cup parmesan cheese, 2 cloves garlic, 1 teaspoon dried basil, 1 teaspoon onion powder, 1 teaspoon kosher salt
- Roll the meatballs, about 1.5Tbsp in size each - you will have around 16-18 meatballs.
Instant Pot Cooking
- Layer the ingredients into the Instant Pot - 1 tablespoon oil, spaghetti divided into sections and laid in a criss-cross pattern, pour the chicken broth over top, sprinkle in the kosher salt, layer in the meatballs. Then pour in HALF the jar of sauce.1 tablespoon olive oil, 1 lb. spaghetti, 3 cups chicken broth, 1 teaspoon kosher salt
- Set the Instant Pot to cook on high pressure, normal heat for 4 mins, then do a 5 min natural release. Finish with a quick release after that.
- Remove the meatballs to a separate plate.
- Vigorously toss the spaghetti with tongs, any clumps should bread up easily. Add the remaining sauce and toss together.Don't worry if it looks a little watery, it will thicken as it cools.
- Add the meatballs back to the pot and let everything cool for about 5 minutes.
Serving
- Excellent served with a Caesar Salad , assorted olives and Garlic Bread
Storing
- Keep in the fridge, in a covered container, for up to 5 days.
Nutrition
Serving: 1serving | Calories: 590kcal | Carbohydrates: 66g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1902mg | Potassium: 762mg | Fiber: 4g | Sugar: 7g | Vitamin A: 576IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 4mg
