Instant Pot Spaghetti and Meatballs
Are you looking for the best instant pot spaghetti and meatballs recipe? Look no further than this easy recipe that includes made-from-scratch meatballs!
Servings: 4 servings
Calories: 618kcal
Equipment
Ingredients
- 1 pound ground beef
- 1/4 cup panko breadcrumbs
- 1/4 cup milk
- 1 tbsp Worcestershire sauce
- 1 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 pound spaghetti noodles
- 24 oz jar spaghetti sauce
- 3 cups water
Instructions
- Combine the ground beef, breadcrumbs, milk, Worcestershire sauce, basil, parsley, garlic powder, salt, and pepper in a bowl.
- Mix together with clean hands until fully combined.
- Form into 1-inch meatballs and place at the bottom of the instant pot.
- Break the pound of spaghetti noodles in half and arrange on top of the meatballs.
- Pour the spaghetti sauce over the noodles and top with the 3 cups of water.
- Close the lid on your instant pot and set to sealing.
- Cook on high pressure for 5 minutes.
- Do a controlled quick release - letting the steam out in quick little bursts.
- If the sauce is to thin, set the instant pot to saute and let the sauce cook down for 3-5 minutes.
- Serve instant pot spaghetti and meatballs immediately and refrigerate any leftovers.
Nutrition
Serving: 1g | Calories: 618kcal | Carbohydrates: 56g | Protein: 41g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1155mg | Fiber: 6g | Sugar: 12g