★★★★★

Instant Pot Spaghetti

Instant Pot Spaghetti and Meatballs is one of the easiest weeknight meals! You’ll love the flavor and the easy cleanup with this classic recipe!!

Instant Pot Spaghetti and Meatballs recipe on a plate with bread.

We all know and love Spaghetti and Meatballs, but today’s recipe in the Instant Pot is truly better than all the rest!

Why you’ll love this Instant Pot Spaghetti Recipe:

  • Ingredients. Most likely you’ll have these ingredients on hand in your pantry or freezer! And if you don’t, stock up for busy weeknights!
  • One Pot. No colander. You’ll love this simplicity of this easy meal, especially when it comes to cleaning up!
  • Flavor. With the added garlic and seasonings, the authenticity of this dish really shines through!

Seriously though, if your family loves pasta, this is the Instant Pot recipe you need to try next!

How to Make Instant Pot Spaghetti

Instant Pot Spaghetti with Meatballs. Served with bread.

The key to perfect Spaghetti in the Instant Pot is to add the ingredients to the pressure cooker in a specific order!

We love Spaghetti and Meatballs, so adding a layer of meatballs to this dish was a must for our family.

STEP 1: Turn on Instant Pot and select “SAUTE.” Add olive oil and garlic to Instant Pot and cook for about 2 minutes.

STEP 2: Select “CANCEL.” Add frozen meatballs in a single layer to the bottom of the Instant Pot. I actually added a couple extra on top of the single layer and it turned out great.

STEP 3: Add thin spaghetti noodles (that are broken in half so they fit) on top of the meatballs. Drizzle with extra olive oil to prevent sticking.

STEP 4: Pour one jar of marinara sauce over the top of the noodles, then add water. Finally, sprinkle in extra seasoning…salt, Italian Seasoning, and red pepper flakes.

Fill your empty jar of marinara sauce (24oz size) with water. This equals the 3 cups water you’ll need, and you are getting every last drop of sauce out of the jar!

STEP 5: Lock lid in place, turn knob to “SEALING“, select HIGH PRESSURE and cook time of 9 minutes. When cook time ends, do a quick pressure release.

STEP 6: Stir gently to combine sauce with noodles and meatballs. Sprinkle with parmesan cheese and fresh parsley. ENJOY

TIPS FOR Instant Pot Spaghetti and Meatballs

  • Homemade Meatballs or store bought frozen meatballs both work great! I prefer having them frozen so they don’t fall apart.
  • I’ve used several kinds of pasta in this recipe, and they all turn out wonderful. Don’t skip the extra olive oil.
  • Choosing a flavorful marinara sauce is a must. We love Rao’s Marinara as it’s sugar free yet packed with flavor!
  • 1 jar of marinara sauce (24oz) is also 3 cups of water…just fill your empty jar with water and dump it in!
  • DO NOT STIR before pressure cooking. Add the ingredients in the order above, but do NOT stir.
  • I use Quick Release for this recipe so that my noodles don’t overcook.
  • When you open the lid after pressure cooking, it may appear watery. NOW you stir and let it sit for a minute, it will come together nicely.

Can you make meat sauce instead of meatballs

Yes. Absolutely. In Step 1 above, add ground beef or turkey to Instant Pot with the garlic and olive oil. Cook until browned and drain out any excess grease.

Be sure to scrape the excess bits off the bottom of the Instant Pot so you don’t get the dreaded “burn” notice!

Return the meat to the bottom of the Instant Pot and continue with Step 3. ENJOY.

What to serve with Instant Pot Spaghetti

MORE Instant Pot Recipes

MORE Easy Dinner Ideas

Yield: 6 servings

Instant Pot Spaghetti

Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes

Instant Pot Spaghetti and Meatballs is one of the easiest weeknight meals! You'll love the flavor and the easy cleanup with this classic recipe!!

Ingredients

  • 3 Tbsp olive oil, divided
  • 4 cloves garlic, pressed
  • 1 1/2 lb (approximately 24) frozen meatballs
  • 8 oz thin spaghetti noodles, broken in half
  • 24 oz jar marinara sauce
  • 3 cups water
  • 1/2 tsp kosher salt
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • Fresh parsley and shredded parmesan cheese for garnish

Instructions

  1. Turn on Instant Pot and select "SAUTE." Add 1 tbsp olive oil and garlic to Instant Pot and cook for about 2 minutes.
  2. Select "CANCEL." Add frozen meatballs in a single layer to the bottom of the Instant Pot. I actually added a couple extra on top of the single layer and it turned out great.
  3. Add thin spaghetti noodles (that are broken in half so they fit) on top of the meatballs. Drizzle with extra olive oil (about 2 Tbsp) to prevent sticking.
  4. Pour one jar of marinara sauce over the top of the noodles, then add water. Finally, sprinkle in extra seasoning...salt, Italian Seasoning, and red pepper flakes.
  5. Lock lid in place, turn knob to "SEALING", select HIGH PRESSURE and cook time of 9 minutes. When cook time ends, do a quick pressure release.
  6. Stir gently to combine sauce with noodles and meatballs. Sprinkle with parmesan cheese and fresh parsley. ENJOY

Notes

  • Homemade Meatballs or store bought frozen meatballs both work great! I prefer having them frozen so they don't fall apart.
  • I've used several kinds of pasta in this recipe, and they all turn out wonderful. Don't skip the extra olive oil.
  • Choosing a flavorful marinara sauce is a must. We love Rao's Marinara as it's sugar free yet packed with flavor!
  • 1 jar of marinara sauce (24oz) is also 3 cups of water...just fill your empty jar with water and dump it in!
  • When you open the lid after pressure cooking, it may appear watery. NOW you stir and let it sit for a minute, it will come together nicely.
  • Time does not include the amount of time it takes to come to pressure. This recipe was tested in a 6qt Instant Pot.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 839mgCarbohydrates: 23gFiber: 3gSugar: 7gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Instant Pot Spaghetti and Meatballs is one of the easiest weeknight meals! You’ll love the flavor and the easy cleanup with this classic recipe!!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 24, 2019

Comments & Reviews

  1. I love this recipe. Instapots were made for us to save time. Who wants to make meatballs or simmer sauce all day? Not me..

  2. Aimee, you call can me the only onion in the turnip patch, but I fail to see that you have provided an original recipe here at all. You only provide a list to put in the IP, which any 12 year old could put together by reading the jar. Your Marinara sauce & meatballs are pure store bought, over processed, additives added, high in sodium, not the best for you ingredients. The only advantage the other women will get is the speed of opening and dumping of the pre-made ingredients. I hope you will take the time to step back to think about the difference between good and what tastes good & actually good for you. In my Italian neighborhood growing up, Mama Marie simmered the spaghetti sauce all day and Grandma Christine brought her homemade noodles. I was always excited when one of the boys would yell “mama’s made spaghetti, come on over.” I do the majority of my cooking from things I have made or canned myself. It’s a little of this, a little of that, and a pinch of love. The new popular use of the IP has helped in a lot of ways to speed up our meals, but I would never neglect using the best of ingredients.

    1. I’m not sure why you even took the time to leave this comment? If you don’t like something, move along. Not everyone has your life and can simmer spaghetti sauce all day or make homemade noodles.

      1. You were much kinder than most. Sheesh! There’s always some one hating, right?
        I just got an IP yesterday and am excited to try your recipe… my first!

  3. During Step 1 – do you close the lid or does it stay open? Thanks! (I haven’t gotten up the nerve to use my Instant Pot yet – lol don’t judge me! Change is hard!)

  4. Angie I have never heard of any spaghetti brand or any pasta for that matter that takes 3 minutes to cook. Usually it’s anywhere from 7-11 minutes. Where have you seen pasta that takes 3 minutes to cook?

  5. I made this for supper tonight!! My hubby is super picky.. But he went for seconds! I did add a jar of drained mushrooms! Yummy yummy!!

  6. I will try this, but 9 minutes is like triple the time it takes to cook spaghetti, unless you like it to be very overcooked.

  7. This is perfect! My kids requested spaghetti and meatballs for dinner this weekend, I’m so glad I stumbled across this recipe!

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