Hi friends! You may remember the first part of the year I spent working on a cookbook. The Gluten-Free Instant Pot Cookbook will be coming out in September and I couldn’t be more excited! In my Instant Pot classes I’m often asked “Is this recipe on your blog?” Most of the time the answer is no. I get so busy writing recipes for class, I don’t blog about them. Time to fix that! Let’s start with this easy weeknight Instant Pot Spaghetti and Meatballs recipe. It’s from my “Quick and Easy Dinners” class!
Assemble this dish in a matter of minutes, with ingredients I bet you have in your pantry right now. Extra bonus for simplicity, this recipe uses frozen meatballs!
It doesn’t get much simpler. Place frozen meatballs at the bottom of the inner pot of your electric pressure cooker. Break the uncooked spaghetti noodles in half and place them over the meatballs. Add equal parts pasta sauce and water over the top, being sure that the noodles are completely submerged by the liquid. Sprinkle some herbs over everything (I use McCormicks Italian Seasoning blend and some red pepper flakes for a bit of heat!) and that’s it! Close and lock the lid, cook on high pressure for 10 minutes. If you are using fresh meatballs, cook for just 5 minutes! 5 minutes? Yep. It’s one pot, dump and go!
Start to finish, dinner is ready in about half an hour! The best part is you don’t have to watch the stove or keep track of anything in the oven. Relax. Set the table. Maybe put together a quick salad or pour yourself a glass of wine. Then when dinner is over, there is only one pot to clean. I love that!
Instant Pot Spaghetti and Meatballs
- August 14, 2018
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- 1 pound frozen meatballs
- 8 ounces uncooked spaghetti noodles
- 1 (28 oz jar) of your favorite pasta sauce
- 1 (28 oz jar) of water
- 1 tablespoon Italian Seasoning Blend
- 1/2 teaspoon red pepper flakes (add more or less to your taste)
- Shredded parmesan cheese and fresh basil for serving
- Step 1
- Place the frozen meatballs in the bottom of the inner pot of your pressure cooker. Break the spaghetti noodles in half and place them over the meatballs.
- Step 2
- Pour the pasta sauce into the pot. Fill the pasta sauce jar with water all the way to the top. Pour all the water into the pot too. Make sure the spaghetti is completely covered with liquid. Sprinkle Italian Seasoning Blend and red pepper flakes over the top.
- Step 3
- Close and lock the lid of your pressure cooker, making sure the steam release knob is in the sealing position. Press Manual and cook on high pressure for 10 minutes.
- Step 4
- When the cook time is finished, do a quick pressure release by carefully moving the sealing knob to venting and allowing all the steam to escape. When the float pin drops, unlock the lid and open it carefully.
- Step 5
- Stir the spaghetti well. It may look liquidy at first, but the spaghetti will continue to absorb the sauce as you stir.
- Step 6
- Divide among serving plates and top with parmesan and fresh basil.
- Step 7
- *NOTE If you wish to use fresh meatballs, decrease the cooking time to 5 minutes.
Enjoy my friends! Keep an eye out for more delicious and easy Instant Pot recipes coming soon. I’m going to try to get all my class recipes written up for you. There’s quite a few of them, so please be patient! How about some Instant Pot tips and tricks too? Tell me what you’d like to see next! Another quick and easy dinner? Something more complex? How about cheesecake? :-)
Still want more Instant Pot meals, including breakfasts, sides, pastas, appetizers, main dishes and even desserts, that are ALL gluten-free? Pre-order my new cookbook: The Gluten-Free Instant Pot Cookbook on Amazon, available September 18th! Please note, even through the cookbook contains all gluten-free recipes, the above recipe is NOT gluten-free. The Instant Pot classes I teach, are regular classes without dietary restrictions. To make this gluten-free, substitute your favorite brand of gluten-free pasta and sauce and use ground turkey (Jennie-O brand is gluten-free) for the meatballs.
Until next time! Live life deliciously!