Instant Pot Spaghetti and Meatballs bring you the taste and flavor of a homemade pasta dish all while being ready in under 10 minutes!
Instant Pot recipes like this Instant Pot Spaghetti and Meatballs are perfect for busy weeknights when you need dinner in a hurry. You will never need to know how to make spaghetti and meatballs any other way!
I have a confession to make: I am in love with my Instant Pot! If you don’t already have one, I totally suggest making the investment. Sometimes after a long day of work, you just want a dinner that is going to be quick and easy. That is where the Instant Pot comes in.
An Instant Pot is a really great electric pressure cooker. It speeds up your cooking time by 2-6 times and uses up to 70% less energy! It’s the perfect kitchen tool for a full-time working family that doesn’t have a lot of time for dinner in the evenings.
Bonus, it also steams, cooks rice, sautes and slow cooks. Check out my Instant Pot Basics to better understands how it works.
Ok, I have another confession: I am also in love with spaghetti! There is something so simple and comforting, yet delicious and flavorful about a big bowl of homemade spaghetti and meatballs.
My mouth is watering just thinking about it. Especially after my recent trip to Italy. But I don’t always have time to make my family recipe that needs to simmer for 8 hours. Great for a lazy Sunday, not so great for our lifestyle.
Now onto this Instant Pot Spaghetti and Meatballs. Spaghetti and meatballs is generally a pretty easy meal to make, but I just love how much more it is simplified by the Instant Pot.
The meatballs cook and the noodles boil all in less than ten minutes. It doesn’t get much quicker than that!
The meatballs are made with ground beef, egg, breadcrumbs, fine sea salt, white ground pepper, Parmesan cheese, garlic powder and evaporated milk. Homemade meatballs like these ones are full of flavor! When meatballs are made this fast, you really can’t make a case for using the frozen.
The sauce takes a little bit of onion, garlic, fennel seed and Italian seasoning, and mixes it with olive oil crushed tomatoes for a homemade sauce that it out of this world! Combine all of this with dry spaghetti noodles and some water, and voila, you’ve got yourself a homemade spaghetti and meatballs dinner in no time!
If you like this Easy Spaghetti and Meatballs recipe, check out these other easy Instant Pot recipes:
Tools for making this Instant Pot Spaghetti and Meatballs:
- Instant Pot – If you don’t have one, you need to invest! This is my favorite new appliance that takes the place of 7!
- Mixing Bowls– make sure to check out my article on Using the Right Mixing Bowl, you’d be surprised how many people aren’t!
Check out our Instant Pot Spaghetti and Meatballs video!
- 1 pound 90% lean ground beef , crumbled
- 1 egg , lightly beaten
- 1/4 cup Italian breadcrumbs
- 1 teaspoon fine sea salt
- 1/2 teaspoon white ground pepper
- 2 tablespoons Parmesan cheese , finely grated
- 1 1/2 teaspoons garlic powder
- 2 tablespoons evaporated milk
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic , minced
- 1/2 cup onion , chopped
- 2 teaspoons fennel seed
- 28 ounces crushed tomatoes
- 1 tablespoon Italian seasoning
- 10 ounces dry spaghetti , broken in half
- 1 cup water
- In a medium mixing bowl, combine crumbled ground beef, egg, breadcrumbs, fine sea salt, white ground pepper, Parmesan cheese, garlic powder and evaporated milk. Toss to combine, but do not over mix. This leads to tough meatballs.
- Form into 8 large meatballs. Set aside.
- Set Instant Pot to saute function, add onion and garlic, sauteing for 2 minutes.
- Add fennel seed, crushed tomato and Italians seasoning. Stir well.
- Add meatballs on top of sauce.
- Place dry spaghetti on top of meatballs.
- Pour 1/2 cup water over pasta.
- Lock lid in place. Set to manual high pressure and set for 5 minutes.
- Use quick release method.
- Pour spaghetti and meatballs onto a large serving platter, breaking apart any stuck pieces of pasta.
- Serve immediately.
About 50% of the individuals who have made this received a "burn notice" for too little liquid. Crushed tomatoes can vary greatly by brand as to how much liquid versus whole tomato is in the can. If yours is more of a puree, add 1 cup of water. If yours has large chunks of tomato and is less liquidy or really thick, add an additional 1/2 cup (1 1/2 cups total) water.
Toss well when finished and allow to sit to let some of the water mix into the sauce.