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Instant pot spaghetti and meatballs

Instant Pot Spaghetti and Meatballs

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Course: Main Course
Cuisine: Italian
Keyword: Instant pot spaghetti and meatballs, Instant pot spaghetti and meatballs recipe, Instant pot spaghetti meatballs, Instant pot spaghetti meatballs recipe
Prep Time: 5 minutes
Cook Time: 4 minutes
Leave under pressure: 4 minutes
Total Time: 25 minutes
Servings: 6
Calories: 829kcal

Ingredients

  • 2 tbsp Olive oil
  • 750 g Meatballs
  • 500 g Spaghetti (dried)
  • Season to taste
  • 750 ml Chicken stock
  • 400 ml Pasta sauce Tomato based.
  • 400 ml Tinned tomatoes
  • 1 tbsp Italian seasoning
  • 100 g Parmesan (grated) To garnish.
Metric - US Customary

Instructions

  • Add the oive oil to the pot and swirl around to coat the base.
  • Now add the meatballs (they can be frozen or fresh, raw or cooked).
  • Snap the spaghetti in half and layer over the meatballs.
  • Season to taste and then add the chicken stock.
  • Add the pasta sauce, tomatoes and Italian seasoning. Push the spaghetti down into the liquid but DO NOT STIR.
  • Put the lid on and set to high pressure for 4 minutes.
  • When the time is up, leave under pressure for another 4 minutes and then do a quick release.
  • When the pin drops, remove the lid and gently stir everything together. Tease apart any stuck together spaghetti using 2 forks.
  • Serve garnished with the parmesan and enjoy!

Video

Nutrition

Calories: 829kcal | Carbohydrates: 76g | Protein: 43g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 105mg | Sodium: 958mg | Potassium: 1118mg | Fiber: 5g | Sugar: 10g | Vitamin A: 589IU | Vitamin C: 12mg | Calcium: 281mg | Iron: 4mg