Instant Pot Spaghetti and Meatballs

25 minutes Prep Time
20 minutes Cook Time
4 Servings

With dinner on the table in about 45 minutes and minimal clean up, this Instant Pot Spaghetti and Meatballs recipes is one to keep in your back pocket! You can put a salad together in the 20 minutes it takes to cook! From our friends over at Serious Eats.

Ingredients

  • Meatballs
  • 1 pound ground beef, lean, preferably 80/20
  • 1 pound ground pork
  • 1 egg, lightly whisked
  • 1/4 cup bread crumbs, unseasoned, about 1/2 ounce
  • 1/4 cup grated Parmesan cheese
  • 1/4 chopped fresh basil, plus 4 leaves for serving
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Pasta
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/4 cup shallot, minced

  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes Chunky Style in Puree with Sweet Basil 28 oz or 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil 28 oz

  • 8 ounces spaghetti, dry, broken in half

Instructions

Step one

Add ground beef, ground pork, egg, bread crumbs, Parmesan, chopped basil, garlic powder, onion powder, oregano, 1/2 teaspoon salt, and black pepper to a large mixing bowl. Using your hands, mix lightly to combine. Set aside.

Step two

Turn on the sauté function on the Instant Pot.  Add olive oil, garlic, and shallots and cook, stirring often, until shallots are translucent. Add crushed tomatoes along with remaining 1/2 teaspoon of salt, and whole basil leaves. Stir to combine. Remove 1/2 cup of the sauce; add to this 1 cup of water and set aside.

Step three

Using your hands or an ice cream scoop, form evenly sized meatballs from the meat mixture. and drop into the sauce, forming 2 layers of meatballs. Once the sauce is rapidly simmering, turn off the pressure cooker by hitting the “cancel” button.

Step four

Scatter the broken spaghetti over the top of the meatballs and sauce. Pour the reserved sauce and water mixture evenly over spaghetti.

Step five

Secure the lid, making sure the valve is set to “Sealing,” and set cooker to Manual High Pressure for 5 minutes. It will take about 6 minutes to come to pressure and start the five minute cooking timer.

Step six

Once the 5 minutes are complete, allow pressure to naturally release for 10 minutes, then instantly release any remaining pressure until the pin drops. Carefully remove the lid and toss the pasta and meatballs. Divide spaghetti and meatballs among 4 plates and serve with additional grated Parmesan and fresh basil for garnish.

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