PREP TIME: 5 mins | COOK TIME: 9 mins | ADDITIONAL TIME: 15 mines | TOTAL TIME: 29 mins | YIELD: 4 servings
One-pot meals are a thing of today. It’s the best hack particularly on busy days and for easy cleaning. And this Spaghetti and Meatballs made in an IP is one of the many one-pot meals I love. Easy to throw together and ready in less than thirty minutes!
Ingredients
3 tbsp olive oil, divided
1 large onion, diced
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
1 pound frozen Italian meatballs
12 ounces pot-sized spaghetti
24 ounces spaghetti sauce
3 c. (24 ounces) water
How to make Instant Pot Spaghetti and Meatballs
Step 1: Set the setting of the Instant Pot to saute. In a tbsp olive oil, saute the onion until translucent. Add in the garlic and continue to saute for another 30 seconds. Season with salt, pepper, and Italian seasoning. Stir until combined before turning the saute setting off.
Step 2: To the bottom of the IP, add the frozen meatballs, arranging them in as a flat layer as possible over the onion mixture.
Step 3: On top of the meatballs, add the pasta, spreading it gently into a flat layer. To prevent the pasta from sticking, drizzle over 2 tbsp olive oil.
Step 4: Over the pasta, pour the marinara sauce, then the water on top. Put the lid on and seal the IP. Set to Pressure Cook (Manual) and the cooking time to 9 minutes. Note that the IP will take a few minutes to come to pressure.
Step 5: Turn the IP off after the cooking time has finished. Do a quick release of pressure by turning the steam knob on top of the IP to the venting position.
Step 6: Open the lid after it drops down. Using tongs, toss the spaghetti and meatballs for about 2 to 3 minutes, separating any noodles that stuck together with a fork.
Note:
For this recipe, I used an 8-quart IP. You can also use a 6-quart but not smaller.
Nutrition Facts:
YIELD: 4 servings, SERVING SIZE: 1
Amount Per Serving: CALORIES: 591 | TOTAL FAT: 28g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 17g | CHOLESTEROL: 105mg | SODIUM: 969mg | CARBOHYDRATES: 44g | FIBER: 5g | SUGAR: 12g | PROTEIN: 40g
Ingredients
- 3 tbsp olive oil, divided
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 1 pound frozen Italian meatballs
- 12 ounces pot-sized spaghetti
- 24 ounces spaghetti sauce
- 3 c. (24 ounces) water
Instructions
Step 1: Set the setting of the Instant Pot to saute. In a tbsp olive oil, saute the onion until translucent. Add in the garlic and continue to saute for another 30 seconds. Season with salt, pepper, and Italian seasoning. Stir until combined before turning the saute setting off.
Step 2: To the bottom of the IP, add the frozen meatballs, arranging them in as a flat layer as possible over the onion mixture.
Step 3: On top of the meatballs, add the pasta, spreading it gently into a flat layer. To prevent the pasta from sticking, drizzle over 2 tbsp olive oil.
Step 4: Over the pasta, pour the marinara sauce, then the water on top. Put the lid on and seal the IP. Set to Pressure Cook (Manual) and the cooking time to 9 minutes. Note that the IP will take a few minutes to come to pressure.
Step 5: Turn the IP off after the cooking time has finished. Do a quick release of pressure by turning the steam knob on top of the IP to the venting position.
Step 6: Open the lid after it drops down. Using tongs, toss the spaghetti and meatballs for about 2 to 3 minutes, separating any noodles that stuck together with a fork.
Notes
For this recipe, I used an 8-quart IP. You can also use a 6-quart but not smaller.
