Oh my goodness, let me tell you about my new favorite lifesaver in the kitchen—my Instant Pot! Seriously, it’s like magic! You can whip up a delicious dinner in no time, and the cleanup is a breeze. Now, if you’re in the mood for comfort food, you’ve got to try this *instant pot spaghetti and meatballs* recipe. It’s not just easy; it’s packed with flavor and ready in just 25 minutes! Who wouldn’t love that? Imagine tender, juicy meatballs nestled in a rich marinara sauce, all served over perfectly cooked spaghetti. It’s a family-friendly meal that even the pickiest eaters will adore. Trust me, once you try this, it’ll become a regular on your dinner table!
Ingredients List
To make this scrumptious *instant pot spaghetti and meatballs*, you’ll need the following ingredients. I promise, it’s a simple list, and you might even have some of these at home already!
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 jar (24 oz) marinara sauce
- 3 cups water
- 12 oz spaghetti
And there you have it! These ingredients come together to create a deliciously satisfying meal that’s sure to be a hit! If you want to switch things up a bit, don’t worry; I’ve got some fun variations coming up in just a bit!
How to Prepare Instructions
Alright, let’s get down to business and turn those ingredients into a mouthwatering meal! Follow these simple steps, and you’ll have your *instant pot spaghetti and meatballs* ready in no time.
- First things first, grab a big mixing bowl and combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, and Italian seasoning. Use your hands to mix it all together until everything is well combined. Don’t be shy; get in there!
- Once your mixture is ready, form it into meatballs. I like to make them about 1.5 inches in diameter—just a nice bite-size. Set those aside for now.
- Now, let’s get that Instant Pot heated up! Set it to the sauté function and let it warm up for about 2 minutes. You want it hot enough to brown those meatballs nicely.
- Carefully add the meatballs to the pot, making sure not to overcrowd them—this helps with even browning. Sauté them for about 5 minutes, gently turning them halfway through until they’re golden brown on all sides. Wow, the smell is already fantastic!
- Once the meatballs are browned, pour in the marinara sauce and water, making sure to scrape any tasty bits off the bottom of the pot. This adds so much flavor!
- Now, grab your spaghetti and break it in half. It’s a little messy, but this will help it fit better in the pot. Add the broken spaghetti to the sauce, making sure it’s mostly submerged. Don’t worry if it sticks out a bit; it’ll cook down!
- Seal the lid of the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 8 minutes. This is where the magic happens!
- When the cooking time is up, do a quick release of the pressure by carefully turning the valve to venting. Watch out for that steam—it’s hot!
- Once the pressure is released, open the lid and give everything a gentle stir. Your meatballs should be perfectly tender, and the spaghetti will be cooked to al dente perfection!
And there you have it! Serve your *instant pot spaghetti and meatballs* right away, and watch your family devour it. Enjoy every savory bite!
Why You’ll Love This Recipe
- Quick to make—dinner is ready in just 25 minutes!
- One-pot meal means easy cleanup, yay!
- Rich, flavorful marinara sauce that clings to every bite of spaghetti.
- Juicy, tender meatballs that are a hit with kids and adults alike.
- Customizable with your favorite herbs and spices for a personalized touch.
- Perfect for those busy weeknights when you need a hearty meal fast.
- Leftovers make for a delicious next-day lunch!
Seriously, this recipe hits all the right notes for a comforting, satisfying meal without the fuss. You’ll want to make it again and again!
Tips for Success
Alright, friends, let’s make sure your *instant pot spaghetti and meatballs* turns out absolutely perfect every single time! Here are some of my favorite tips to keep in mind:
- Don’t skip the sauté step: Browning the meatballs adds a wonderful depth of flavor that you just can’t replicate later. It’s worth that extra couple of minutes!
- Watch the size of your meatballs: Aim for about 1.5 inches in diameter. If they’re too big, they might not cook through completely, and nobody wants that!
- Adjust the liquid: If you like a saucier pasta, feel free to add a bit more marinara or water. Just make sure there’s enough liquid to cook the spaghetti properly.
- Break the spaghetti carefully: Breaking it in half helps it fit better, but don’t worry if some pieces stick out! They’ll soften and sink as they cook.
- Quick release with caution: When you do a quick release, make sure to stand back and keep your hands clear of the steam. It can be a bit intense, but that’s how we get to the deliciousness faster!
- Taste and adjust: Before serving, give the sauce a quick taste. If it needs a little extra salt or a sprinkle of red pepper flakes for heat, go for it!
- Let it sit a minute: If you can, let the spaghetti sit for a few minutes after cooking. This helps the flavors meld together even more.
With these tips in your back pocket, you’ll be a pro at whipping up this *instant pot spaghetti and meatballs* in no time. Happy cooking!
Variations
One of the things I love most about this *instant pot spaghetti and meatballs* recipe is how flexible it is! There are so many fun ways to mix things up and make it your own. Here are some of my favorite variations to try:
- Different Ground Meats: Swap out the ground beef for ground turkey, chicken, or even pork! Each option brings its own flavor and texture to the dish.
- Meatless Option: Want to keep it vegetarian? Try using plant-based meat substitutes or even make veggie meatballs with lentils and quinoa. They’re just as delicious!
- Add Veggies: Sneak in some chopped spinach, bell peppers, or zucchini. Just toss them in with the marinara sauce for a boost of nutrition and flavor!
- Herb Boost: Experiment with different herbs by adding fresh basil or oregano to the meat mixture or the sauce. A sprinkle of fresh parsley before serving adds a lovely pop of color too!
- Spicy Twist: If you like a little heat, toss in some red pepper flakes or diced jalapeños to the meat mixture or marinara. It’s a delicious way to kick things up a notch!
- Cheesy Delight: For a cheesy twist, mix shredded mozzarella into the meatballs or sprinkle it on top of the finished dish before serving. Who can say no to extra cheese?
- Different Pastas: While spaghetti is classic, feel free to swap it out for other pasta shapes like penne or fusilli. Just adjust the cooking time as needed!
With these variations, you can keep your *instant pot spaghetti and meatballs* exciting and tailored to your family’s tastes. I can’t wait to hear what combinations you come up with! Happy experimenting!
Storage & Reheating Instructions
So, you’ve made this delightful *instant pot spaghetti and meatballs*, and now you’re wondering what to do with any leftovers? Don’t worry, I’ve got you covered! Storing and reheating this dish is super simple, and I promise it’ll taste just as good the next day!
First, let’s talk storage. Allow your spaghetti and meatballs to cool down a bit before transferring them to an airtight container. This is key to keeping everything fresh! You can store it in the fridge for up to 3 days. If you’re like me and love to meal prep, you can also freeze it. Just make sure to portion it out in freezer-safe containers. It’ll keep well for about 2 months in the freezer. Just remember to label them with a date so you can keep track!
Now, when it comes to reheating, there are a couple of options to keep it tasting delicious:
- Microwave: This is the quickest method! Just pop your serving in a microwave-safe dish and cover it with a microwave-safe lid or wrap. Heat it for about 1-2 minutes, stirring halfway through, until it’s heated through. If it seems a little dry, you can add a splash of water or extra marinara sauce to bring back the moisture.
- Stovetop: If you have a little more time, I love reheating on the stovetop. Just add your leftovers to a skillet over medium heat and stir occasionally. You can add a splash of water or sauce to help it heat evenly and keep it from sticking. This method really helps to maintain that fresh flavor!
- Oven: If you’re reheating a larger portion, consider using the oven. Preheat it to 350°F (175°C), place your spaghetti and meatballs in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
And that’s it! Enjoy your delicious *instant pot spaghetti and meatballs* leftovers just as much as the first time around. Trust me, they’re so good, you’ll be looking forward to that next day’s lunch or dinner!
Nutritional Information
Now, let’s talk about the nutritional side of this delicious *instant pot spaghetti and meatballs*. It’s always good to know what you’re fueling your body with, right? Here’s an estimate of the typical values per serving:
- Calories: 500
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 6g
- Protein: 25g
This meal is a great balance of protein and carbs, making it perfect for a satisfying dinner that’ll keep you full and energized. Plus, it’s easy to adjust the ingredients to fit your dietary needs—so you can feel good about what you’re eating while enjoying every delicious bite!
FAQ Section
Can I use a different type of pasta for this recipe?
Absolutely! While spaghetti is a classic choice, you can use other pasta shapes like penne, fusilli, or even whole wheat pasta. Just remember to adjust the cooking time as needed!
What if I don’t have an Instant Pot?
No problem! You can make this spaghetti and meatballs on the stovetop. Just brown the meatballs in a skillet, add the marinara sauce and cooked spaghetti, and let it simmer until everything is heated through. It’ll still be delicious!
Can I make this recipe gluten-free?
Yes! Just use gluten-free pasta and breadcrumbs. There are plenty of great options available that will work perfectly in this *instant pot spaghetti and meatballs* recipe.
How do I know when the meatballs are cooked through?
The meatballs should be tender and fully cooked after the 8-minute cooking time. If you want to be extra sure, you can check the internal temperature with a meat thermometer—they should reach 160°F (71°C).
Can I double the recipe?
You can definitely double the ingredients, but be careful not to overcrowd the Instant Pot. It’s best to cook in batches if you’re making a larger quantity to ensure everything cooks evenly!
Call to Action
Now that you’ve whipped up this fantastic *instant pot spaghetti and meatballs*, I’d love to hear how it turned out for you! Did your family devour it? What variations did you try? Please leave a comment below and share your thoughts—I always love connecting with fellow foodies!
If you enjoyed this recipe, don’t forget to give it a rating! Your feedback helps me create more delicious dishes for you. And hey, if you think your friends would love this too, go ahead and share it on social media! Tag me so I can see your beautiful creations. Happy cooking, and I can’t wait to hear from you!
Print
Instant Pot Spaghetti and Meatballs: 5-Star Comfort Food
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Easy Instant Pot spaghetti and meatballs recipe.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 jar (24 oz) marinara sauce
- 3 cups water
- 12 oz spaghetti
Instructions
- Mix beef, breadcrumbs, Parmesan, egg, garlic, and Italian seasoning.
- Form into meatballs.
- Set Instant Pot to sauté and brown meatballs.
- Add marinara sauce and water.
- Break spaghetti in half and add to pot.
- Seal lid and cook on high for 8 minutes.
- Quick release pressure and serve.
Notes
- Use any ground meat.
- Adjust sauce to taste.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: instant pot spaghetti and meatballs
