Step 4: Layer the Ingredients
Add a splash of water to coat the bottom of the pot. Break the spaghetti noodles in half and layer them in a crisscross pattern. This helps prevent sticking and clumping.
Pour the marinara sauce evenly over the pasta, then add the rest of the water or broth. Do not stir.
Gently place the meatballs on top of the sauce and noodles. Again, avoid stirring to prevent sticking and uneven cooking.
Step 5: Pressure Cook
Close the lid and set the valve to Sealing. Select Manual or Pressure Cook mode, and cook on High Pressure for 8 minutes.
Once the cooking cycle ends, allow a natural release for 5 minutes, then carefully do a quick release to let out the remaining pressure.
Step 6: Stir and Serve
Open the lid and give everything a gentle stir. The noodles should be tender, and the sauce will have thickened nicely. If the sauce is too thick, add a splash of warm water. If too thin, use Sauté mode for 2–3 minutes to thicken it.
Taste and adjust seasoning if needed.
🍽️ Serving Suggestions
- Garnish with fresh basil and grated Parmesan cheese for a burst of flavor.
- Serve with garlic bread and a simple green salad to complete the meal.
- Leftovers keep well in the fridge for up to 4 days and reheat beautifully.
🧠 Tips & Variations
- Meat Options: Swap beef with ground turkey or chicken for a leaner version.
- Cheese-Stuffed Meatballs: Insert a small mozzarella cube into the center of each meatball before cooking.
- Vegetarian Version: Use plant-based meatballs and veggie broth.
- Spicy Kick: Add red pepper flakes to the sauce for heat.
🥄 Final Thoughts
Instant Pot Spaghetti and Meatballs is the ultimate one-pot wonder—rich in flavor, minimal in mess, and done in under 30 minutes. Whether you’re feeding a family or just want comforting leftovers, this dish is a guaranteed crowd-pleaser. It brings all the nostalgia of a Sunday dinner with none of the hassle.
Now grab your Instant Pot, roll those meatballs, and let the magic happen!
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