Instant Pot Spaghetti and Meatballs is the ultimate comfort food made easy — tender noodles, juicy meatballs, and a rich, garlicky tomato sauce that tastes like it simmered all afternoon. This easy Instant Pot spaghetti recipe puts a complete, from-scratch meal on the table in about 30 minutes!
In this recipe, tender beef and Italian sausage meatballs cook right in the sauce, infusing every bite with rich, savory flavor. Everything comes together beautifully in one pot — no boiling, draining, or juggling multiple pans.
Love cozy Instant Pot dinners? You’ll also enjoy my Instant Pot Goulash and Instant Pot Beef Stroganoff — both are hearty, all-in-one comfort meals the whole family will adore.
If you’re craving more Italian flavor, try my Italian Baked Meatballs or Chicken Alfredo Lasagna next. They’re rich, cheesy, and absolutely perfect for anyone who loves a cozy pasta night.
So grab your Instant Pot — we’re turning classic spaghetti night into a weeknight win! 🍝
Before You Begin
✨ Use the right size pot. This recipe was tested in a 6-quart Instant Pot. If you’re using an 8-quart, add an extra ½ cup of broth to help prevent a burn notice.
✨ Layer ingredients in the correct order. That’s the secret to avoiding clumps and ensuring even cooking.
✨ Crisscross your spaghetti. Alternating the pasta direction helps every strand cook perfectly without sticking.
✨ Sauté smart. Instant Pots can run hot—if yours splatters, switch to “Low Sauté” or turn it off briefly.
✨ Deglaze completely. Scrape up every brown bit before sealing so the pot can pressurize correctly.
✨ Let it rest before serving. A few extra minutes thickens the sauce so it clings beautifully to the pasta.
Ingredients for Instant Pot Spaghetti and Meatballs
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Crushed Tomatoes – Form the base of the sauce. Choose Italian-style for best flavor.
Red Wine – Adds depth and richness (it cooks off, leaving just flavor).
Beef Broth – Helps cook the pasta evenly and infuses savory flavor. (Chicken or vegetable broth work too in a pinch.)
Ground Beef & Italian Sausage – The combo gives richness and moisture.
Parmesan Cheese – Adds saltiness and helps bind the meatballs.
Italian Seasoning – Brings classic herby flavor.
Spaghetti – Break in half to fit the pot and ensure even cooking. Use high-quality pasta, like Barilla.
Pro Tips
⭐ Mix gently, shape firmly. Combine meatball ingredients just until blended—overmixing toughens them—but pack lightly so they hold together.
⭐ Use fresh Parmesan. Grate it yourself for smoother texture and flavor.
⭐ Crisscross those noodles! It prevents clumping and promotes even cooking in the sauce.
⭐ Quick release with care. Cover the valve loosely with a towel when venting steam to prevent splatter and protect your hands.
⭐ Thicken with patience. After opening, let the pasta rest 4–5 minutes—the sauce will naturally tighten and coat every strand.
⭐ Avoiding the Burn Notice. Always deglaze after sautéing and make sure you’ve added at least one full cup of liquid before pressure cooking.
HOW TO MAKE INSTANT POT SPAGHETTI AND MEATBALLS
- Saute the aromatics and vegetables.
- Cook until soft and fragrant.
- Stir in the crushed tomatoes and wine.
- Make the meatballs: In a bowl, add milk and bread and let it sit for 10 minutes. Mash it with fork to form a paste.
- Add the rest of the meatball ingredients and mix.
- Scoop the meat mixture and roll it to form the meatballs.
- Add the beef broth and meatballs to the pot.
- Add the remaining beef broth and break the spaghetti noodles in half.
- Let it cook and gently fold the noodles with the sauce.
- Serve.
***See the full instructions below.
Frequently Asked Questions
Can I use frozen meatballs?
Yes! Add them straight to the sauce before layering the pasta—no thawing needed.
Can I skip the wine?
Absolutely. Replace it with an equal amount of beef broth for a no-alcohol option.
What if my pasta isn’t fully cooked after pressure cooking?
Turn on “Sauté” and cook for 1–2 extra minutes, stirring gently until tender.
My sauce is too thin—how can I fix it?
Switch to “Sauté” and simmer a few minutes, stirring often. It’ll thicken beautifully as it reduces.
Can I reheat this in my Instant Pot?
Yes! Use “Sauté” or “Keep Warm” until heated through, stirring occasionally to prevent sticking.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Refrigerate leftovers in an airtight container for up to 4 days.
Reheating
- Warm gently in a saucepan over medium-low heat, or reheat directly in your Instant Pot using “Sauté” or “Keep Warm.” Add a splash of broth or water if it’s too thick.
Freezing
- Freeze in meal-sized portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead
- Form meatballs a day ahead and refrigerate until ready to cook.
What to Serve With Instant Pot Spaghetti And Meatballs
Fresh + Crisp Sides
A bright salad balances this hearty meal — try my copycat Portillo’s Chopped Salad, Pizza Salad, Mediterranean salad, or House Salad with Red Wine Vinaigrette.
Cozy Breads
A basket of Pull Apart Garlic Bread, classic Garlic Bread loaded with fresh herbs, or easy-peasy Practically No Knead Bread turns it into a restaurant-worthy feast.
Sweet Finishes
End your dinner on a comforting note with family favorite Cannoli Dip, Tiramisu, or best-ever Sugar Cream Pie.
🍝 More Spaghetti Recipes You’ll Love
Looking for more ways to make spaghetti night extra cozy? Here are some of my readers’ favorite versions — from creamy casseroles to bold Tex-Mex twists!
- Chicken Spaghetti
- Chicken Spaghetti Casserole
- Cowboy Spaghetti
- Baked Spaghetti
- Italian Spaghetti
- School Cafeteria Spaghetti
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Instant Pot Spaghetti And Meatballs
Ingredients
Sauce:
- 3 tablespoons olive oil divided
- 1 tablespoon garlic, minced
- 1/4 cup carrot, finely shredded
- 1 1/2 cups onion, diced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup red wine
- 3 cups beef broth
Meatballs:
- 1/4 cup whole milk
- 2 slices white bread
- 1 1/2 pounds ground beef, 80/20
- 1/2 pound loose Italian sausage
- 2 teaspoons Italian seasoning
- 1/2 cup Parmesan, grated
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
Spaghetti:
- 16 ounces spaghetti
Instructions
- Turn the Instant Pot to saute function. Add the olive oil (3 tablespoons) when the display reads "hot". Add the onion (1 1/2 cups), garlic (1 tablespoon), carrot (1/4 cup), Italian seasoning (2 teaspoons), salt (1 teaspoon), and pepper (1/2 teaspoon). Cook until soft and fragrant, about 3-4 minutes.
- Stir in the crushed tomatoes (1 can) and wine (1/4 cup) then cook, stirring occasionally, for 10 minutes. (Lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs; in a medium bowl, add milk (1/4 cup) and bread (2 slices) and let sit for 10 minutes. Mash with a fork to form a paste. Add the rest of the meatball ingredients and use your fingers to knead and combine the mixture. Roll the meat mixture into 1--1 1/2 inch meatballs.
- Pour 1 cup of beef broth into the sauce, scraping up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on). Add meatballs to the pot directly into sauce.
- Break the spaghetti noodles (16 ounces) in half and place in a 2-layer crisscross pattern over the sauce. Drizzle top with remaining 1 tablespoon of olive oil. Pour the remaining 2 cups of beef broth over the pasta. Do not stir.
- Lock the lid and set the valve to seal. Set function to "manual mode-high pressure" for 8 minutes. The instant pot will start on its own.
- Switch the valve to the "venting" position to completely release steam before opening lid. If any sauce comes out in the jet of steam, close the vent and release the steam in bursts.
- Carefully remove the lid (there will likely still be remaining steam). Gently fold the noodles with the sauce. Allow to sit for 4-5 minutes to thicken and pasta is al dente, before serving.
Notes
- The key to successful Instant Pot spaghetti is paying attention to the order the ingredients go in the pot, particularly when adding the pasta.
- Also important for cooking your pasta with your Instant Pot meatballs and sauce is the crisscross pattern of the spaghetti. It will clump together if you leave it in one big handful.
- The Pot: Instant pots vary from model to model. I’ve found the sauté function can get quite hot on some, and there is no option for temperature control.
- The easiest way I’ve found for controlling the heat in this type of pot is to simply turn it off for a few minutes if it is getting too hot. You can also flip over to the slow cooker or other functions to see what kind of heat boost they give you. Use a long-handled spatula or spoon when stirring on sauté, so you don’t have to stick your hand so far down in the pot.
My kids loooove this. I also love this coz I don’t have time! Thank you for this recipe!
Yay! Thank you so much, Kris. I’m happy your kids like this 🙂
Sooo yummy!!
Maybe I missed it but when do you add the meatballs?
Hi! Sorry, there was an editing error. They are added in step 4.
Maybe i MISSED SOMETHING….BUT WHEN DO YOU ADD THE MEATBALLS??
Hi Jan. Sorry I had an editing error. Add them in step 4. 🙂