Scratch Only: Instant Pot Spaghetti and Meatballs

INSTANT POT SPAGHETTI AND MEATBALLS

It only takes 5-ish ingredients* to make this Easy Instant Pot Spaghetti and Meatballs! A delicious dinner will be ready in 30 minutes!

Prep Time: 5 mins Cook Time: 9 mins Time to come to pressure: 15 mins Total Time: 29 mins Servings: 4 Calories: 554kcal

Author: Brandie @ The Country Cook

Equipment

·6-quart Instant Pot/pressure cooker

Ingredients

· 2 Tbsp olive oil

· 1/2 - 1 lb Italian style frozen meatballs (of course you COULD make them fresh, from scratch)

· 8 oz dry spaghetti (broken in half)
· 1 3/4 cups water
· 1 cup beef broth (I prefer Better Than Bouillon, Lower Sodium)
· 1 (24 oz) jar of your favorite spaghetti sauce

Instructions

1. Put your Instant Pot on the sauté setting; add oil at 2 minutes.

2. Add frozen meatballs to the bottom of a 6-quart Instant Pot/electric pressure cooker. (yes, they will cook completely)

3. Top meatballs with broken dry spaghetti, spread them out well, otherwise they will stick together while cooking.
4. Pour in water and broth then top with pasta sauce. Don't stir.
5. Cook on manual pressure for 9 minutes then SAFELY quick release.
6. Carefully, remove lid and stir, then let sit for a bit to thicken up as it will look soupy at first. Don’t be alarmed! Allow it to sit, with the top off, stirring occasionally and it will slowly begin to thicken within 10-15 minutes.

*Optional:

add 1/2 cup fresh grated parmesan over the top before adding the lid.
I like more garlic, so I add 1/2 tsp. of minced garlic on top of the sauce.
For more flavor, add 1/2-1 tsp. Italian Seasoning

Notes

If noodles stick together while cooking, you can easily break them apart with a fork after cooking.

Nutrition (approximate depending on meatballs, sauce, beef broth, etc.)

adapted from: https://www.thecountrycook.net/wprm_print/49256

Scratch Only

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Tuesday, November 30, 2021

Instant Pot Spaghetti and Meatballs