Instant Pot Spaghetti And Meatballs

Instant Pot Spaghetti and Meatballs put a complete meal- homemade sauce & meatballs included- on the table in about 30 minutes! Simple ingredients & prep!

Course Main Course

Cuisine American

Keyword How Do I Make Instant Pot Spaghetti And Meatballs, How To Make Instant Pot Spaghetti And Meatballs, Instant Pot Spaghetti And Meatballs, Instant Pot Spaghetti And Meatballs Recipe

Prep Time 30

Cook Time 12

Total Time 42

Servings servings

Calories 1379kcal

Author Kathleen

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

US Customary - Metric

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.

Nutrition