Instant Pot Spaghetti and Meatballs

Ingredients

• 454 g (1 pound)spaghetti
• 454 g (1 pound)frozen meatballs
• 15 ml (1 tablespoon)olive oil
• 135 g (1 onion)onion, sliced
• 14 g (3 cloves)garlic, minced
• 1.8 g (1½ teaspoons)dried basil
• 1.2 g (1½ teaspoons)dried oregano
• 45 ml (3 tablespoons)regular soy sauce
• 1 L (4 cups)unsalted chicken stock or water
• 10 g (2 teaspoons), plus more if neededtomato paste
• 794 g (28 oz)crushed or diced tomatoes
• To tastekosher salt and ground black pepper
• To tasteparsley
• To tastebasil
• To tastefreshly grated Parmesan cheese

Instructions

1. 1

   Sauté onion and herbs

   Set the Instant Pot to Sauté More and wait until the display reads HOT. Add the olive oil and coat the bottom of the pot. Add the sliced onion and cook for 3 minutes. Stir in the garlic, dried basil, dried oregano and soy sauce; cook for about 1½–2 minutes, until the soy sauce has reduced and starts to stick.

2. 2

   Deglaze the pot

   Pour in 250 ml (1 cup) of the chicken stock. Use a wooden spoon to scrape the browned bits from the bottom of the pot, then briefly stir.

3. 3

   Pressure cook pasta

   Add the remaining 750 ml (3 cups) chicken stock. Break the spaghetti in half and add it to the pot, spreading the strands out and pressing them into the stock. Add the frozen meatballs, then layer the tomato paste and crushed or diced tomatoes on top without stirring. With the vent set to Venting, close the lid, then turn the vent to Sealing. Cook at High Pressure for 3 minutes, followed by a 5-minute natural release. Carefully open the lid.

4. 4

   Thicken and season

   Transfer the meatballs to a serving plate. Set the pot to Sauté More and bring the spaghetti back to a simmer. Break down the tomatoes with a wooden spoon, then stir as the sauce thickens and the pasta finishes cooking, which takes a few minutes. If the meatballs have released a lot of liquid, add another 5–10 g (1–2 teaspoons) tomato paste. Taste and season with salt and black pepper; the original recipe suggests about 2–3 large pinches of salt. Press Cancel to turn off the heat.

5. 5

   Garnish and serve

   Return the meatballs to the spaghetti. Garnish with parsley, basil and freshly grated Parmesan, then serve.

What is Instant Pot spaghetti and meatballs?

Spaghetti and meatballs is a familiar Italian-American combination of pasta, meatballs and tomato sauce. This version adapts that comfort-food pairing for an electric pressure cooker, cooking the pasta and frozen meatballs together in one pot.

The method builds flavour by sautéing onion, garlic and herbs first, then lets the pasta starch help thicken the sauce at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 583 calories, 29g protein, 72g carbs, 21g fat.

Most of the carbohydrates come from the spaghetti, while the meatballs contribute much of the protein and fat. Olive oil, Parmesan and meatballs also add fat; serve with a green salad or vegetables to balance the plate.

Build flavour at the start

Onion: Give the slices the full 3 minutes to soften before adding the garlic and herbs.

Soy sauce: It seasons the base and is cooked down before the stock goes in. Scrape the pot well when deglazing so browned bits do not remain stuck to the bottom.

Layer pasta and sauce

Spaghetti: Break the strands in half and spread them through the stock, making sure they are submerged as much as possible. Spreading them out helps prevent a dense clump.

Tomatoes: Keep the tomato paste and tomatoes on top rather than stirring them into the pasta before pressure cooking. This layering is part of the recipe’s approach to avoiding a burn warning.

Use the release time carefully

Pressure cooking: Cook on High Pressure for 3 minutes, then allow a 5-minute natural release before opening the lid carefully.

Finishing: The pasta may need a few minutes of simmering after the lid comes off. Stir as the sauce thickens, and return the meatballs only once the sauce is ready.

Judge the sauce by its texture

Thickening: Stirring the pasta at the simmer helps its released starch blend into the tomato sauce. Continue until the sauce clings to the strands rather than pooling thinly in the pot.

Adjustment: Meatballs can release extra liquid, so check the consistency before seasoning. A little more tomato paste is the recipe’s suggested way to help thicken a watery sauce.

Finish with herbs and cheese

Garnish: Parsley, basil and freshly grated Parmesan are added at serving, so their fresh flavour and savoury richness remain distinct.

Serving: This is a filling one-pot main on its own; a simple green salad or steamed vegetables can add freshness alongside it.

Recipe notes & tips

• Wait for the Instant Pot display to read HOT before adding the oil and onion.
• Scrape the bottom thoroughly when adding the first 250 ml of stock.
• Spread the halved spaghetti through the stock so the strands are as separated as possible.
• Keep the tomatoes layered on top during pressure cooking; do not stir them into the pasta first.
• Let the sauce simmer until it clings to the spaghetti before returning the meatballs.
• Taste before adding salt, since soy sauce and Parmesan contribute savoury seasoning.

Variations

• Use water: Replace the chicken stock with the same amount of water as allowed by the recipe.
• Choose diced tomatoes: Use diced tomatoes in place of crushed tomatoes for a chunkier sauce.
• Add extra herbs: Finish with more fresh basil or parsley to suit your taste.
• Adjust the tomato flavour: Stir in a little extra tomato paste at the end if the sauce is too thin.
• Change the garnish: Add more freshly grated Parmesan at the table for a richer finish.

Common mistakes to avoid

• Stirring in the tomatoes before cooking: Keep them layered on top to reduce the risk of a burn warning.
• Leaving spaghetti bunched together: Spread and submerge the strands in stock for more even cooking.
• Skipping the deglazing: Scrape up browned bits with the first 250 ml of stock.
• Opening the pot immediately: Allow the specified 5-minute natural release before carefully opening.
• Serving a watery sauce: Simmer and stir for a few minutes, adding tomato paste if needed.

How to store

Refrigerate leftovers in a sealed container and use within 3–4 days. Reheat gently in a saucepan or microwave until hot throughout; add a splash of water if the pasta has absorbed too much sauce.

Frequently asked questions