Step 5: Pressure Cook
- Seal the Instant Pot lid and ensure the valve is set to Sealing.
- Cook on Manual / Pressure Cook mode for 8 minutes for standard spaghetti.
(Adjust timing if using thicker pasta—add 1-2 minutes.) - Once done, perform a Quick Release to prevent overcooking the pasta.
Step 6: Final Touches
- Gently stir the pasta, sauce, and meatballs together. Be careful not to break the meatballs.
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh basil or parsley and extra Parmesan if desired.
Tips for Success
- Prevent sticking: Break spaghetti in half and layer on top without stirring before cooking. This ensures even cooking.
- Sauce consistency: If you like a thicker sauce, reduce the water/broth slightly.
- Meatball variety: Mix in ground pork or Italian sausage for richer flavor.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Why Instant Pot Spaghetti and Meatballs Works So Well
The Instant Pot combines the benefits of pressure cooking and sautéing, making it perfect for weeknight meals. The meatballs cook through without drying out, the pasta absorbs the sauce beautifully, and the result is a hearty, flavorful dish in under 30 minutes.
Serving Suggestion: Pair with garlic bread, a crisp side salad, or roasted vegetables for a complete meal that the whole family will love.
If you want, I can also create a quick visual step-by-step guide with images showing each stage of cooking the Instant Pot Spaghetti and Meatballs. It would make the process even easier to follow. Do you want me to do that?
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