Quick and easy, this Instant Pot Spaghetti and Meatballs takes under 15-minutes from prep to serving! Perfect for those busy nights if you’re rushing from work to activities. The whole family is sure to adore this American classic, and there is more than enough to go around or to serve again for leftovers later.
3cupsbeef brothcan substitute with water, I used unsalted
1tablespoonItalian herb seasoning
½ teaspoon pepper
1tablespoon dehydrated onion flakescan substitute with finely chopped fresh
Add the frozen meatballs into the Instant pot into a layer.
Sprinkle all the seasonings except the sugar over the meatballs, and add the Worcestershire sauce.
Break the spaghetti pasta in half and arrange them in a layer over the meatballs in a crisscross pattern. Pour the olive oil evenly over the pasta.
Pour the beef broth over the pasta evenly to get it all wet.
Pour the spaghetti sauce over top the pasta. DO NOT STIR!
Sprinkle the sugar evenly over the spaghetti sauce.
Cook on high pressure for 8 minutesfollowed by a controlled quick release. A controlled quick release is releasing the pressure in short bursts. This will prevent the pasta liquid from spraying out the top of the pressure cooker.
Serve immediately, or store in an airtight container for up to one week. Reheat on warm or in the microwave for a few minutes.
The ingredients for this recipe are layered to prevent a burn notice. Make sure you DO NOT STIR prior to cooking.Don't be afraid to be adventurous with your spices - add some hot red pepper flakes for a little more spice, and amp up the spices if you like. You can also mix and match the suggested seasonings, or leave out what you like to suit your tastes.Any excess liquid should absorb into the sauce once you stir the spaghetti after cooking. If any noodles are clumping together, be sure to break these apart with a spoon or fork.