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Home / Recipes / Main Courses / Pasta / Instant Pot Spaghetti and Meatballs + Video

Instant Pot Spaghetti and Meatballs + Video

May 22, 2019 By Jill Selkowitz / 130 Comments Updated February 23, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe Go to Video

Instant Pot Spaghetti and Meatballs is a one pot dump and push meal, using pantry items and frozen meatballs and ready in under 15 minutes. Meatballs can be bagged from the store, or homemade raw, then frozen meatballs.

Big plate of spaghetti and meatballs on a white serving platter on a rustic wood table

Instant Pot Spaghetti and Meatballs

All of us have busy lives and are running around and just living our life.

We don’t always have time to cook a big drawn out meal or take the time to make a homemade spaghetti dinner like my Instant Pot Spaghetti with Homemade Sauce. While it is a quick meal, it does take some time to get the sauce ingredient together.

My Instant Pot Spaghetti and Meatballs, which I jokingly call Soccer Mom Spaghetti and Meatballs because busy moms and dad can pick up the kids from soccer practice and have a hot and delicious dinner on the table in no time. Busy professionals enjoy this recipe too as it is easy to put together after coming home from a long day at work.

Using just your Instant Pot, Ninja Foodi or Pressure Cooker, your spaghetti dinner will be ready to eat in under 30 minutes….way under 30 minutes.

 

Cast of Ingredients for Pressure Cooker Soccer Mom Spaghetti and Meatballs

Cast of Ingredients for Pressure Cooker Soccer Mom Spaghetti and Meatballs

Many moms and dads are very busy driving their kids all over the place and need to be able to run into the house, toss a few things in their Instant Pot, Ninja Foodi or Pressure Cooker, get the kids situated and sit them down to a good and hearty meal. All that in a very short amount of time and with little to no effort.

So, I will show you how to make Instant Pot Soccer Mom Spaghetti and Meatballs, with all store bought, packaged ingredients. By the time you have changed out of your work or running around clothes, your meal will be done and waiting.

Jump to Section

  • Ingredients for Instant Pot Spaghetti and Meatballs
  • Can I use Homemade Meatballs?
  • Best Spaghetti for Cooking Under Pressure
  • Can Another Pasta be Used?
  • How to Make Instant Pot Spaghetti and Meatballs
  • Tips and Tricks to Instant Pot Spaghetti and Meatballs
  • Instant Pot Spaghetti and Meatballs

Ingredients for Instant Pot Spaghetti and Meatballs

  • Frozen Meatballs – any brand. You can even use your own fresh and then frozen raw meatballs.
  • Spaghetti
  • Spaghetti / Pasta Sauce
  • Water or Chicken Broth

Pro Tip: a Tablespoon of Chicken Base added to the water increases the richness of the dish.

Vegetarians love to make Instant Pot Spaghetti and Meatballs with Gardein Classic Meatless Meatballs.

 

Add Olive Oil to Cooking Pot

Add Olive Oil to Cooking Pot

Pro Tip: A little bit of olive oil added to the cooking pot will help keep the noodles from sticking together.

It also helps to add more of a homemade taste when using jarred spaghetti sauce. In my opinion, olive oil is one ingredient, where I feel, quality matters a lot and makes a huge difference. I use this extra virgin olive oil when I cook.

 

Add all the Frozen Meatballs

Add all the Frozen Meatballs

Can I use Homemade Meatballs?

  • Sure. Many people who do not like to cook or need to cook in a hurry will by meatballs from the freezer section at the grocery store and keep bags of frozen meatballs in their freezer.

My Instant Pot Greek Meatballs {Keftedes} would be awesome in this recipe.

Pressure Cooker Italian Meatballs in Red Wine Sauce can easily be made in batches and frozen for use in this Instant Pot Spaghetti and Meatballs recipe.

If you prefer to make meatballs yourself:

    • We like to buy a bunch of ground meat when it is on sale. The meat can be beef, chicken, turkey, pork, lamb, whichever you prefer.
    • We then make up ton of meatballs and freeze them raw in freezer save bags. This way, whenever we want Instant Pot Spaghetti and Meatballs, we are good to go.

You can use the meatballs recipe from my famous Low Carb Margherita Pizza Meatballs, which are stuffed full of cheese, if you like.

Pro Tip: When making recipes using a layering technique, it is important to add the ingredients into the cooking pot in the order of what needs the most cooking. In this case, raw frozen meatballs would take longer than pasta, so they go in first. They are closest to the heat source.

 

Spaghetti Being Broken in Half and Added to Cooking Pot

Spaghetti Being Broken in Half and Added to Cooking Pot

Every time I break spaghetti in half, Ed cringes. And I get it.

I like long noodles too, but when using a pressure cooker, unlike the stove, you don’t have the option of pushing the noodles down into hot boiling water

Pro Tip: Breaking the spaghetti in half allows the spaghetti to be submerged under the water. This will help in even cooking.

Best Spaghetti for Cooking Under Pressure

In my opinion, De Cecco Brand Pasta holds up so much better than other brands of pasta when pressure cooking. Plus, I prefer the taste and texture of De Cecco Brand Pasta.

 

Add Broken Spaghetti to Pot Over Meatballs.

Add Broken Spaghetti to Pot Over Meatballs.

In the above photo, I am using De Cecco Spaghetti.

There is a reason. I use Amazon Subscribe and Save for all my De Cecco Pasta. I find the S&S significantly cheaper than buying the De Cecco Brand Pasta in the grocery stores. Check the prices, they are always changing on line and I grab a bunch when the price drops.

Can Another Pasta be Used?

  • Of course. Everyone loves spaghetti and meatballs, but a different shaped pasta is just fine

 

Instant Pot Spaghetti and Meatballs with Gemelli Pasta

Instant Pot Spaghetti and Meatballs with Gemelli Pasta

I’ve used gemelli to make Instant Pot Spaghetti and Meatballs.

Pro Tip: If using a different type of pasta, remember to use my “Rule of Thumb” found in the notes section below, to get the proper cook time.

 

Sprinkle Salt Over Spaghetti

Sprinkle Salt Over Spaghetti

The time to add salt when cooking spaghetti noodles or pasta is to the cooking water. This is the time when the spaghetti itself will get seasoned.

How to Make Instant Pot Spaghetti and Meatballs

  • Add a little olive oil to the cooking pot. Olive oil will help keep the noodle from sticking and also add a nice flavor to the spaghetti sauce.
  • Grab meatballs out of the freezer, dump them in.
  • Open a jar of your choice of spaghetti sauce and dump it in. We like Rao’s Homemade Marinara Sauce, as it is lower in sugar.
  • Breaks some Spaghetti in half and dump it in.
  • Pour in the water.

That’s it. Go change your clothes and set the table. Seriously, that’s it. How much time did that take?

 

Cover the Spaghetti with the Large Jar of Spaghetti Sauce

Cover the Spaghetti with the Large Jar of Spaghetti Sauce

Use a nice quality spaghetti sauce like Rao brand or Muir Glen since you are using a jar. Ragu Traditional is another good brand to use. Personally, we love my Instant Pot Spaghetti Sauce for Pasta [Homemade].

If you like a more saucy Instant Pot Spaghetti and Meatballs, you can add more sauce. Just don’t add additional water.

 

Fill Jar of Spaghetti Sauce with Water and Pour into Cooking Pot

Fill Jar of Spaghetti Sauce with Water and Pour into Cooking Pot

When making Instant Pot Spaghetti and Meatballs, decide if you want to use water or chicken broth. My Pressure Cooker Bone Broth/Stock is great to use and add so much flavor.

If you want to use chicken broth, try adding a tablespoon of Better than Bouillon Chicken base to the cooking pot.

Drive those kids around knowing you can prepare a quick and easy meal.

 

Stir Spaghetti Around to Remove Any Clumps

Stir Spaghetti Around to Remove Any Clumps

Pro Tip: Often times, you will find some of the spaghetti clumping together. Do not panic. Merely take a fork or a spaghetti server and break up the spaghetti and push it back into the sauce.

The spaghetti will continue to absorb the liquid, giving you time to mix the spaghetti without worrying about over cooking the noodles.

There you go. Delicious and filling and most importantly, since this is called Pressure Cooker Soccer Mom Spaghetti and Meatballs, QUICK! It looks great!

Watch the video below as I walk you though every step and detail of this recipe. I’ve given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on you YouTube Channel, so be sure to check it out and subscribe!


Watch my video and then scroll to the bottom for the printable recipe card.

Tips and Tricks to Instant Pot Spaghetti and Meatballs

  1. Grocery store frozen meatballs or your own homemade frozen raw meatballs will work.
  2. Swirl the oil around the bottom of the cooking pot.
  3. A couple of teaspoons of Better than Bouillon Chicken Base will add additional flavor.
  4. Mix up a batch of my Low Carb Margherita Pizza Meatballs and keep them in your freezer to use for this recipe.

Another delicious pasta recipe the kids will especially love is my Pressure Cooker Beef and Macaroni. You will be happy not to have to use a can of the stuff!

 

Enjoy the Glee in your Partners Eyes as he Takes His/Her First Bite

Enjoy the Glee in your Partners Eyes as he Takes His/Her First Bite

Can you see the joy in Ed’s eyes as he takes that first bite?

Ed can eat pasta several times a week. Spaghetti and Meatballs is one of his favorite meals. One of the most favorite things he loves is a good Italian Meatball Sandwich and with my recipe, you will have just that.

If I were you, I would buy a ton of meat and make up several batches of my meatball recipe and freeze then raw.

Pro Tip: You can even make up a batch of my Instant Pot Spaghetti Sauce and turn this “Soccer Mom” version into a homemade version. This is truly one of the best spaghetti sauce recipes you will ever have.

 

Big plate of spaghetti and meatballs on a white serving platter on a rustic wood table

Instant Pot Spaghetti and Meatballs

I love adding freshly grated Asiago or Parmesan cheese to all my pasta dishes. 

Alternatively, if you want to make this all homemade, check out my Pressure Cooker Quick One Pot Spaghetti Dinner recipe.

More Easy “Soccer Mom” Instant Pot Recipes to Make

  • Instant Pot BBQ Ranch Chicken (Pressure Cooker)
  • Instant Pot Italian Chicken Olive Garden
  • Instant Pot BBQ Chicken (Pressure Cooker Zesty Chicken)
  • Instant Pot Creamy Baked Ziti

I hope that this Pressure Cooker Soccer Mom Spaghetti and Meatballs recipe will save you lots of time in the kitchen and more time with your families.

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • Cilio Olivewood Spatula
  • Microplane Artisan Ribbon Grater
  • De Cecco Spaghetti
  • Rao’s Homemade Marinara Sauce

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Big plate of spaghetti and meatballs on a white serving platter on a rustic wood table

Instant Pot Spaghetti and Meatballs

5 from 34 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Dish
Cuisine: Italian
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Pressure Release: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 8 servings
Calories: 483kcal
Author: Jill Selkowitz

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 24-26 ounces Frozen Meatballs (or frozen homemade)
  • 16 ounces Spaghetti broken in half
  • 1 Tablespoon Kosher Salt (or 1.5 tsp sea salt)
  • 2 teaspoons Italian Seasoning Blend (optional)
  • 24-36 ounces Spaghetti / Pasta Sauce
  • 3 cups Fresh Water Chicken Broth or (3 cups water + 1 TBL Better than Bouillon Chicken Base)

Optional

  • 1/4 cup Parmesan Cheese shredded
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Instant Pot Electric Pressure Cooker
Liquid Measuring Cup Set
Liquid Measuring Cup Set
Spaghetti Server/Pasta Fork
Spaghetti Server/Pasta Fork

Instructions

  • Add olive oil to cooking pot and swirl to coat the bottom.
  • Add frozen meatballs to cooking pot, spreading out across the pot.
  • Break spaghetti in half and place over meatballs. Make sure spaghetti is spread out evenly.
  • Sprinkle salt and Italian seasoning over spaghetti noodles.
  • Dump in jar of spaghetti sauce, trying to keep the sauce over the broken spaghetti.
  • Fill empty spaghetti sauce jar with water or chicken broth and pour into the cooking pot. Make sure the spaghetti is submerged in the liquid.
  • If you are using chicken base instead of chicken broth, add the chicken base to the jar of water and shake to mix. Then pour the liquid into the cooking pot.
  • Lock on lid and close pressure valve. Cook at high pressure for 3 minutes.
  • When beep sounds, wait 5 minutes and then slowly release the rest of the pressure.
  • Remove lid and mix together, breaking up any pasta which has clumped together. The noodles will continue to soften and absorb the liquid and sauce.
  • If there is excess liquid (there shouldn't be), simmer to reduce.

Video

Notes

Adding a little oil to the cooking pot will help keep the pasta from sticking.
When cooking layered recipes in a pressure cooker, it is important to add the ingredient which takes the longest to cook into the pot first, before the other ingredients, like spaghetti, which is fast cooking.
Salting the the pasta with the water before cooking is the best time to season the pasta with salt.
Breaking spaghetti  in half will ensure that the spaghetti is submerged in the liquid and will cook evenly.
For a saucier spaghetti and meatballs, add more sauce to fit your tastes. Do not increase amount of liquid. Try to keep the sauce on top of the spaghetti, so that it does not totally drip to the bottom of the pot. This will keep the spaghetti from burning.
If you prefer homemade meatballs, yet want a quick spaghetti and meatball recipe, buy meat when it is on sale and follow my Instant Pot Meatball recipe. Freeze the raw meatballs in 26 ounce packages and use them for this Instant Pot Spaghetti and Meatballs recipe.
If there is any sticking of the spaghetti noodles, simply use a fork or spaghetti server/pasta fork and break up the clumps. Push the noodles into the liquid. My short cook time allows for extra mixing of the spaghetti, as the spaghetti will continue to absorb the water and the fettuccine will be perfectly al dente.
Any type of pasta or semolina noodle is fine to use in this recipe. If using a different shape of pasta or noodle, your cook time may be different.

This Old Gal's Pasta Rule of Thumb

  • Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this case the cook time will be 2 minutes.
  • After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
  • If the variable cook time on your package of pasta is 11 - 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
  • If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot.  The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
This recipe uses a bit of a natural release and the total time is figured into that, so only the cook time needs to be adjusted. This allows for a little natural pressure release time, so that the starchy water can settle and not spit out through the pressure valve when the pressure is released.
Originally published on April 16, 2016. Republished with new photos and video on May 22, 2019.

Nutrition

Nutrition Facts
Instant Pot Spaghetti and Meatballs
Amount Per Serving
Calories 483 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 63mg21%
Sodium 1424mg62%
Potassium 658mg19%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 5g6%
Protein 24g48%
Vitamin A 401IU8%
Vitamin C 7mg8%
Calcium 83mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Soccer Mom Spaghetti and Meatballs!

Instant Pot Spaghetti and Meatballs [Pressure Cooker]

Instant Pot Spaghetti and Meatballs [Pressure Cooker]

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About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Lynne Lavinder says

    July 1, 2023 at 2:41 pm

    5 stars
    Love this recipe and the ease. I do usually cook my Rao’s spaghetti for 8 minutes, then do a quick release. It stays pretty much Al dente, not soggy and saves me some steps.

    Thanks so much for this recipe. There is not much cooking that I have the endurance for these days, so I always appreciate something delicious which I can still prepare.

    Reply
    • Jill Selkowitz says

      October 18, 2023 at 2:15 pm

      Hi Lynne. Thank you for your nice comments. I am very happy you enjoyed the spaghetti and meatballs. Jill

      Reply
  2. Darlene Ross says

    October 5, 2022 at 3:37 pm

    5 stars
    Whenever I make a recipe like this, I spray oil over the spaghetti to coat it and then add to the pot. I have never had my spaghetti stick to itself using this method. If I am cooking spaghetti by itself, I put some oil into the boiling water, add the spaghetti and stir it a little. The spaghetti doesn’t stick to itself in that instance either.

    Reply
  3. Chris says

    August 29, 2021 at 6:20 pm

    5 stars
    I return to this recipe time and time again because it’s the best. Pasta is cooked perfectly and the meatballs are perfectly moist!

    Reply
    • Regina says

      January 27, 2023 at 3:35 pm

      I use this all the time for my kids too. Jill, have you or anyone else tried doubling it? I’ve tried two times adding both more liquid and cook time, but still have noodles coming out clumped together and not fully cooked.

      Reply
      • Jill Selkowitz says

        February 3, 2023 at 7:03 am

        If you want to double the recipe, I would use an 9 quart or larger pressure cooker. Anything smaller won’t turn out well. Jill

        Reply
  4. Jennifer says

    July 15, 2021 at 6:27 pm

    5 stars
    I have absolutely fallen in love with the instant pot and don’t know why I delayed using it for as long as I did. And while I have a lot of favorite recipes, by far, this spaghetti and meatballs recipe, is my all-time favorite.

    Oh, The magic that happens with the pasta water and those noodles and the sauce… How that silky decadent texture happens, like the noodles are coated in a butter sauce or something…. You just can’t describe it until you eat it!

    My children absolutely devour it and cheer when they find out I’m making it.
    I do use two jars of sauce. And I absolutely think chicken bouillon is essential (I love the Maggi brand).
    And I also use my homemade meatballs

    Reply
    • Jill Selkowitz says

      July 16, 2021 at 10:06 am

      Hi Jennifer. I am so glad you and your family love this recipe so much. Thank you for your wonderful and kind words. Homemade meatballs are the best! Jill

      Reply
  5. Misty Hylkema says

    December 8, 2020 at 3:36 pm

    Hi. What a great idea…can’t wait to try. That you know of, would doubling this recipe fit in an 8qt? And the time wouldn’t change, right.

    Reply
  6. Jeff says

    October 29, 2020 at 2:47 pm

    I’m just curious – coked tomatoes give me heartburn. Would I be able to substitute a jar of Alfredo apace?

    Reply
    • Jill Selkowitz says

      November 2, 2020 at 6:26 pm

      I don’t see why not. Jill

      Reply
  7. April says

    June 5, 2020 at 2:34 pm

    Will this not work if I use thawed meatballs instead?

    Reply
    • Jill Selkowitz says

      June 6, 2020 at 2:55 am

      It will work fine. Jill

      Reply
  8. Andrea says

    May 28, 2020 at 6:58 am

    5 stars
    Delicious, quick and best part… EASY! Thank you for this recipe!

    I assumed 1 can of tomato sauce would be enough (damn metric system), but luckily I had a red bell pepper and turned it into something sauce-like. Also, to make the meal more balanced, I also mixed in mushrooms and spinach.

    Reply
    • Jill Selkowitz says

      May 28, 2020 at 8:29 pm

      Hi Andrea. Thank you so much. Sounds wonderful with your additions. Jill

      Reply
  9. Tash says

    May 16, 2020 at 7:17 pm

    Can I cut this recipe in half? It makes too much for my small family. Do I change the times for anything?

    Reply
  10. Vicky DeBerry says

    December 31, 2019 at 8:27 am

    Would there be any adjustment in time with Gluten free spaghetti that usually comes in 12 ounce packages? I know your Chicken Pesto Penne gives 7 minutes for the gluten free penne – which by the way is absolutely our favorite dish. Would 7 minutes be too long for the Gluten free spaghetti?

    Reply
    • Jill Selkowitz says

      January 9, 2020 at 5:13 pm

      Please check the timing on your pasta and cook according to the notes section in the recipe. Each brand of pasta is different. Jill

      Reply
  11. Carol Smith says

    October 23, 2019 at 2:22 pm

    Can I make this spaghetti and meatballs using DeCecco Thin Spaghetti No, 11? What is the cooking time for thin?

    Reply
  12. Sandra EGGERTSON says

    September 27, 2019 at 5:56 am

    Would this work with Gluten Free Pasta?

    Reply
    • Jill Selkowitz says

      September 27, 2019 at 4:14 pm

      Yes, it would. Jill

      Reply
  13. Kathleen says

    September 25, 2019 at 6:28 pm

    5 stars
    Seriously good! The pasta absorbs and oozes flavor. I made it exactly as written, but would reduce salt the next time if I use the Better than Bouillion. That was a great tip. Do you think it would be okay to omit salt altogether or just reduce amounts of both the bouillion and salt? Thanks for a perfectly detailed recipe for a newbie Instapot user.

    Reply
    • Jill Selkowitz says

      September 26, 2019 at 4:07 pm

      Thank you so much. Glad you enjoyed your meal. This is a personal taste, so whatever you like is perfect. You should start with less as you an always add more. Jill

      Reply
  14. Lorraine says

    August 17, 2019 at 6:02 am

    5 stars
    Super great in a pinch.

    Reply
    • Jill Selkowitz says

      August 22, 2019 at 7:02 pm

      Thanks, Lorraine. Jill

      Reply
  15. Allison says

    August 16, 2019 at 3:53 am

    5 stars
    This is a lifesaver recipe for busy weeknight meals!

    Reply
    • Jill Selkowitz says

      August 17, 2019 at 4:11 am

      Thanks, Allison. Jill

      Reply
  16. Bev Mohler says

    August 15, 2019 at 3:00 pm

    5 stars
    This is so easy and so good. Shoukd be a staple in every busy Mom’s recipe file.

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 7:29 pm

      Thank you, Bev. Jill

      Reply
  17. Ashley says

    August 15, 2019 at 2:08 pm

    5 stars
    Awesome weeknight meal plus leftovers. I prefer to make meatballs – frozen raw. Works great with store bought too in a pinch.

    Reply
    • Jill Selkowitz says

      August 15, 2019 at 2:48 pm

      So glad this helps! Thank you, Ashley. Jill

      Reply
  18. PAUL RAIA says

    August 15, 2019 at 12:50 pm

    5 stars
    I use my homemade sauce and meatballs, always tastes great. Thanks for your recipe

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 7:32 pm

      Thanks, Paul. We do the same. Jill

      Reply
  19. Carol Smith says

    July 13, 2019 at 5:26 am

    Can this recipe be made using thin spaghetti or vermicelli?

    Reply
    • Jill Selkowitz says

      July 14, 2019 at 1:53 am

      Yes, just make sure to reduce the cook time. Jill

      Reply
  20. Becky says

    July 1, 2019 at 10:41 am

    Our HEB (TX grocery store) has started carrying their own HEB brand of pasta noodles already broken in half. GENIUS.

    Maybe other stores will carry an already broken style too!

    Reply
  21. Melissa G says

    May 30, 2019 at 4:03 pm

    What happened to the old recipe?? It worked perfect for me ? I wish I’d copied it down.

    Reply
    • Jill says

      May 31, 2019 at 6:08 pm

      This is the same, just better photos. Jill

      Reply
  22. Backposturecorrector says

    May 25, 2019 at 3:50 am

    Thanks for putting this out there!!!

    Reply
  23. Sarah says

    May 19, 2019 at 6:06 am

    Can this recipe be doubled in the 6 qt IP to serve more people? What would the cooking time be?

    Reply
    • Jill says

      May 19, 2019 at 5:04 pm

      If it fits, sure, no problem. Jill

      Reply
  24. Billie says

    January 18, 2019 at 1:44 pm

    The pasta I use comes in 12 oz. boxes. Should I make any adjustments to the recipe?

    Reply
  25. Judy says

    December 23, 2018 at 5:54 pm

    5 stars
    Was looking for something easy to make for dinner and found your recipe. Made it with the De Cecco Gemelli pasta and it was beyond delicious. This is going to become a regular in our meal rotation! Thank you for this recipe!

    Reply
    • Jill says

      December 23, 2018 at 8:03 pm

      Thank you, Judy. I am glad you enjoyed your meal. Jill

      Reply
  26. Carol says

    November 8, 2018 at 2:46 pm

    5 stars
    Making this for the second time. My son said this is the best spaghetti and meatballs he ever ate and he’s extremely fussy! It has a lot more taste than the traditionally made spaghetti and meatballs. I made it per the recipe except I added a little Italian seasoning.

    Reply
    • Jill says

      November 8, 2018 at 5:07 pm

      This is wonderful to hear, thank you, Carol. Jill

      Reply
  27. Stef says

    October 18, 2018 at 4:42 pm

    5 stars
    Came out good. I like my pasta al dente so I would take a minute off next time for sure but was super quick and easy. Thanks!

    Reply
    • Jill says

      October 19, 2018 at 11:13 am

      Great, I am glad you enjoyed the recipe. Jill

      Reply
  28. Lisa says

    October 16, 2018 at 4:49 pm

    We did this tonight. I used my own meatball recipe, baked them, then froze them. This makes for faster italian nights.
    I put enough frozen meatballs in bottom of my instant pot for our family. Then I used thin spaghetti and broke in half and criss crossed it over the meatballs. Then I combined 24 ounces (3 cups) of spaghetti sauce (homemade) with 32 ounces (4 cups) chicken broth, and poured that over the noodles.
    Set it to manual for 8 minutes. Let natural release for 10 minutes, then quick release. Gave a good stir, and served with parmesan, cottage cheese, and rustic bread. Easy comfort food.

    Reply
    • Jill says

      October 16, 2018 at 7:13 pm

      Sounds wonderful, Lisa. Jill

      Reply
  29. Imogen says

    October 10, 2018 at 3:49 am

    5 stars
    This recipe is a game changer for sure. I am in Australia, so I had to convert the measurements to metric, but it worked out perfectly! I added some garlic powder, dried basil, oregano and chilli flakes for an extra kick, and served with shaved Parmesan.

    I can’t believe how easy and delicious this meal is. I’d never purchased frozen meatballs before, but our supermarket started stocking them so I thought I’d try this recipe. So glad I did! I love being able to toss everything in and walk away. This made my night so much easier with our two young children needing my attention. I will definitely add this to our regular rotation, thank you!

    Reply
    • Jill says

      October 11, 2018 at 1:17 pm

      Hi Imogen. I am so glad you enjoyed this quick, time saving recipe. Jill

      Reply
  30. Violet says

    October 7, 2018 at 6:27 pm

    Any advice? I used in order
    1 cup water
    24oz frozen meatballs
    2lbs Elbow Macaroni
    2 24oz Jars Sauce
    2 24oz Jars Water
    then put it on high pressure at 3 minutes….
    but then after roughly 30 minutes, pressure was never reached and I got the burn notice

    I have the 8qt Instant Pot and am a first time user. Thanks!

    Reply
    • Jill says

      October 8, 2018 at 9:46 am

      It sounds like the pot never sealed, causing water to escape. Jill

      Reply
  31. Lori says

    August 20, 2018 at 9:27 am

    I am making my own meatballs separate in the oven. Do I still need to put that first half cup of water in the pot or just use the sauce and then filling the jar with water? (and layer order – pasta, sauce, water from jar…. Or water, pasta, sauce, water from jar)

    Reply
  32. Chris says

    August 9, 2018 at 4:49 am

    5 stars
    Had a friend recommend this recipe to me and it was absolutely delicious! I used a bag of frozen meatballs and about 22 minutes later it was up and running. I have a 6 QT instant pot so it filled it up quite a bit and so took a little longer to build up pressure but the pay off was well worth it!

    Reply
    • Jill says

      August 9, 2018 at 10:45 am

      Wonderful, Chris. So glad this recipe was enjoyed. Jill

      Reply
  33. Lori says

    August 5, 2018 at 12:44 pm

    Hi. If I am making my own meatballs, should I cook them first or put them in raw? Thanks!

    Reply
    • Jill says

      August 7, 2018 at 11:58 pm

      I would sear them first. Jill

      Reply
  34. Karen says

    July 19, 2018 at 10:53 pm

    Please state the sizes used for the bag of meatballs and box of spaghetti directly in the recipe. This is a given when writing a recipe as sizes of products differ from state to state or country to country…not everyone wants to read the preamble to find out that information. I have made this recipe twice now, but guessed at the amount of pasta to use because I didn’t read the preamble. It still came out fine even though I only used 10 oz of pasta. Please adjust your online recipe to reflect the amounts required. Thank you!

    Reply
    • Jill says

      July 20, 2018 at 2:44 am

      Hey Karen, all the details with exact measurements are always in the recipe card, after the photos. Jill

      Reply
      • Karen says

        July 20, 2018 at 6:30 pm

        Hmmm, the amounts weren’t on the recipe card that I took a photo of 4 days ago!

        Reply
        • Jill says

          July 21, 2018 at 12:44 am

          Karen, they were added after that…so sorry you did not see the update. Hope you make this recipe again! Jill

          Reply
    • Maria says

      September 22, 2020 at 3:24 pm

      5 stars
      If i want to make 2lbs of pasta should I double the recipe?

      Reply
  35. RC says

    March 19, 2018 at 11:18 am

    Are the meatballs fully cooked already or raw?

    Reply
    • Becki says

      July 12, 2018 at 8:37 am

      If I use frozen ground beef in this instead of meatballs, will it screw up the cooking time?

      Reply
  36. DeAnn says

    February 7, 2018 at 5:23 pm

    5 stars
    Finally a pasta & meatball success in the instant pot!

    Barilla Protein Farfalle
    Butterball Frozen turkey meatballs
    Aldi’s Specialty Pumpkin Chipotle spaghetti sauce
    Aldi’s Simply Nature Organic Chicken broth

    yum in less time then to boil the pasta, thanks Jill!

    Thank you!

    Reply
    • Kim says

      May 14, 2018 at 2:27 pm

      We LOVE the Pumpkin Chipotle sauce! Kind of reminds me of Chef Boyardee – only more grown up!

      Reply
  37. Laurinda says

    February 1, 2018 at 2:28 pm

    5 stars
    Made this with turkey meatballs (frozen, fully cooked) and followed directions exactly. Turned out really nicely though next time I am going to try reducing the cooking time by 1 min so the pasta is less mushy. The whole pot got eaten!

    Reply
  38. Michele says

    January 30, 2018 at 12:38 pm

    5 stars
    This recipe was excellent and super easy!! My modification was to add a small can of El Pato Mexican salsa with the spaghetti sauce. It adds such a wonderful layer of flavor that no one will be able to put their finger on to identify! Mom’s secret!

    Reply
  39. Dean says

    January 24, 2018 at 4:06 pm

    Are the frozen meatballs precooked?

    I was wondering if it would work with fresh uncoooked meatballs my butcher sells.

    Thanks in advance.

    Reply
    • Jill says

      January 24, 2018 at 5:45 pm

      Fresh will work. Jill

      Reply
  40. Linda says

    January 18, 2018 at 3:04 pm

    I like Prego sauces.

    Reply
  41. suzanne says

    January 17, 2018 at 1:48 pm

    5 stars
    just made this in my ip ….quick and easy….

    Reply
  42. Nancy says

    January 17, 2018 at 10:22 am

    If you’re using your frozen bone broth in place of some or all of the water, does it need to be thawed first?

    Reply
    • Taz says

      October 16, 2018 at 9:24 am

      Yes, Defrost your broth first, or you can not pour it into the instant pot.

      Reply
  43. Rose says

    January 16, 2018 at 5:54 am

    How big is the bag of meatballs and box of spaghetti?

    Reply
    • Robin says

      July 13, 2018 at 3:00 pm

      Did you get an answer? I was wondering the same?

      Reply
  44. Jennifer Denslow says

    January 15, 2018 at 10:20 am

    This great! I have the 3 at. Instant Pot and am wondering if just cutting all the ingredients in half will work.

    Reply
    • Jill says

      January 15, 2018 at 11:35 am

      Of course. Jill

      Reply
  45. Viki says

    January 14, 2018 at 6:07 pm

    5 stars
    What did I do wrong? We are a small family, so I made 8oz of spaghetti and about 12 small frozen meatballs. I used half a jar of spaghetti sauce and about 1.5 cups water and a tablespoon of oil. My IP 6QT kept giving me the overheating error and noodles were burned onto the bottom of the pan. I kept having to add water until it made so many attempts to come to pressure that the noodles that didn’t burn cooked through anyway. What went wrong!?!?

    Reply
    • Julie Miller says

      April 11, 2018 at 12:37 pm

      Do not stir as the recipe says. Layer only. Meatballs on bottom with water or broth, then noodles, then sauce. I got ‘Burn’ on my first try because I stirred before pressure cooking! Make sure you use the required measurements of ingredients also. Try again!

      Reply
  46. Mindy says

    January 6, 2018 at 12:05 pm

    Please help! I want to make this now and only have elbow macaroni on hand, times are 6,7,8 months and I don’t know how long to do in ip! Can I follow your recipe as is with these noodles? I saw the note on the bottom and don’t want to mess up this meal! Thank you

    Reply
  47. Elizabeth says

    January 3, 2018 at 8:33 pm

    5 stars
    Ok, so I made this exactly as written tonight because, you guessed it, had to run around for soccer practice. When I filled up the jar of marinara with water, I did half water, tossed it in, and then did half beef broth. My boys LOVED it so much. And I only had the shaker stuff of parmesan and they still loved it. My teenager said, “why do they even continue to make more recipes up after this?” Thanks. No, it is not fine dining. But you know what, it is actually easier than boiling water/cooking pasta, heating up sauce, heating up meatballs and then having different pans going. Also it stays warm so people can eat when ready. Could be fancied up pretty easily with some fresh basil, grated fresh cheese. Thanks

    Reply
    • Jill says

      January 4, 2018 at 2:51 am

      So glad you and your family enjoyed this recipe, Elizabeth. Jill

      Reply
  48. Pat Cassidy says

    January 3, 2018 at 3:32 pm

    5 stars
    Thank you so much for all these tried and true recipes. I am going to make your yogurt this weekend. I eat a lot of yogurt, so this will be great. I will make your spaghetti tonight. Do you have a recipe for kefir? I have the grains. Thanks again. I love my IP.

    Reply
  49. Corrie says

    December 31, 2017 at 6:24 pm

    5 stars
    This was soooo easy and soooo good! I added seasoning (red pepper flakes, black pepper, Italian seasoning, and garlic powder), and used pasta instead of spaghetti.

    Reply
  50. Sarah Klinetobe says

    December 28, 2017 at 4:40 pm

    5 stars
    This was our first IP attempt after receiving one as a christmas gift. Measured everything directly into the pot using a kitchen scale and then let it go while we did dishes, set the table, made salad and threw garlic knots in the oven. Exactly 18 minutes later we sat down to this and it was so fantastic. Thank you for the recipe it was wonderful and we are thrilled with this appliance!

    Reply
    • Jill says

      December 29, 2017 at 2:25 am

      Great, Sarah. Glad you enjoyed. Jill

      Reply
  51. Jen says

    December 28, 2017 at 2:40 pm

    Can I substitute gluten free pasta?

    Reply
  52. Nicki says

    November 26, 2017 at 7:57 am

    When I make frozen meatballs on the stovetop, I like to brown them in a little oil and minced garlic. Gives them a little crust on the outside. Can I saute them in the IP first then add all the ingredients or will I be throwing the whole recipe into the garbage disposal? When I brown them stovetop, they do thaw out some but don’t heat thru. Help I’m a newbie!

    Reply
    • Jill says

      November 26, 2017 at 4:42 pm

      HI Nicki. That is fine. Make sure to deglaze your pot first and make sure to have enough liquid. I too prefer to sauce meatballs when making spaghetti. It does add a nice taste, rather just tossing them in raw. Jill

      Reply
  53. Rachel says

    October 26, 2017 at 8:56 am

    5 stars
    You are a gift! You have not let me down yet. Love this recipe for my picky eaters who don’t like too much sauce. One question- what is the best way to add broccoli?

    Reply
    • Jill says

      October 28, 2017 at 1:03 am

      Hi Rachel. After releasing pressure, add it in. The residual heat will cook the broccoli. Jill

      Reply
  54. Kari says

    October 22, 2017 at 8:21 pm

    5 stars
    This was a great, easy to make meal. I need dinners I can make in advance for my husband. I sautéed an onion, pepper and garlic first, then deglazed with some red wine and added some oregano and basil. I used rigatoni.

    Reply
    • Jill says

      October 23, 2017 at 12:52 am

      Sounds like a yummy meal. Jill

      Reply
  55. Sheryl says

    October 7, 2017 at 7:46 am

    Hi there,

    Is the first 1/2 cup of water part of the jar of water or additional water?

    Thank you for your wonderful and informative website. I’ve made several of your recipes and have never been disappointed!

    Reply
    • Arden says

      November 15, 2017 at 5:58 pm

      5 stars
      I think this depends on the amount of pasta – since I had a 12 oz. box of Penne Pasta I included the first 1/2 cup in the total. I took a chance and it came out OK but I would like more detail on the ratio. And I may have misread, but how do you add water to a 24 oz. jar of sauce until you’ve emptied the sauce first?
      Since the Penne Pasta cooking instructions called for 10 min. I cut it in half minus two and waited the five minutes before releasing pressure. Even though I was wondering if the pasta would be cooked enough the txture was perfect.

      Reply
      • Arden says

        November 15, 2017 at 6:19 pm

        Note: re-submitted my comment correcting typo for “texture.”

        Reply
      • Billie says

        January 18, 2019 at 1:53 pm

        5 stars
        Thanks. You answered my question about using 12 ounces of pasta. I would have also guessed the answer was to use less water. I read the directions the same as you did. My solution is to just use a measuring cup instead of the jar. I’ll try it tonight.

        Reply
    • Arden says

      November 15, 2017 at 6:01 pm

      5 stars
      I think this depends on the amount of pasta – since I had a 12 oz. box of Penne Pasta I included the first 1/2 cup in the total. I took a chance and it came out OK but I would like more detail on the ratio. And I may have misread, but how do you add water to a 24 oz. jar of sauce until you’ve emptied the sauce first?
      Since the Penne Pasta cooking instructions called for 10 min. I cut it in half minus two and waited the five minutes before releasing pressure. Even though I was wondering if the pasta would be cooked enough the texture was perfect.

      Reply
  56. tammy says

    September 28, 2017 at 4:28 pm

    5 stars
    Trying this right now..adding some black olives ..YUM! thanks for this recipe! 🙂

    Reply
  57. Shelley Thomas says

    September 13, 2017 at 6:28 pm

    I sure would like an actual number of meatballs or ounces, because I have a giant bag from Sam’s and I’m pretty sure you don’t want me to use that whole thing!

    Reply
    • Helga says

      February 20, 2019 at 10:45 am

      24 oz of meatballs and 16 oz of pasta.

      Reply
  58. Terri says

    September 10, 2017 at 1:25 pm

    Wondering what size bag of frozen meatballs you used and what size box of spaghetti??

    Reply
  59. Diana says

    August 1, 2017 at 12:35 pm

    Hi,
    Frozen meatballs were on sale today so I bought them and they say ‘Bite Size.’ How would I adjust the cooking times? I am using the gemelli for pasta. Also, the sauce sometimes seems a bit thin. How can I thicken up? Thank you!

    Reply
  60. Lita Watson says

    June 20, 2017 at 1:05 am

    I see that using Swedish meatballs is better since when you place them in the sauce, they’ll move around easier and start pulling in more of the delicious flavor.

    Reply
  61. SW says

    June 3, 2017 at 1:21 pm

    I love the prego farmers market dsuce, it’s all we use!

    Reply
  62. Lauren U. says

    May 10, 2017 at 8:56 am

    If I just wanted to do JUST the meatballs and sauce (for meatball subs) would you adapt anything (other than omitting pasta?) I definitely want to try but have a request for subs tonight! Thanks!

    Reply
  63. Pam says

    May 2, 2017 at 1:24 pm

    Can this be made with ground meat instead of the frozen meatballs?

    Reply
  64. Rosie T. says

    May 1, 2017 at 3:53 pm

    Making this tonight and I’m so excited to be able to get it going after swim team and Work and still be able to empty the dishwasher and get the laundry changed while dinner works it’s magic in the IP. Thanks for the recipes and keep them coming!

    Reply
  65. MM says

    March 11, 2017 at 2:43 pm

    Is the time the same for the long spaghetti style pasta? TYIA!

    Reply
  66. Rick S. says

    March 8, 2017 at 4:01 pm

    Love this so much. I had boxes of elbow, shell and mafalda pasta. So, I thought, Why Not. Cooked it all with chicken meatballs, for 6 min and a 5 min NPR. I have never seen my wife go back for seconds before, and we are in 47 years of married bliss! She loves it, it stays in our recipe box.

    Reply
  67. Marisa says

    March 2, 2017 at 8:34 am

    Hi is it possible to double this (2 pkg pasta, 2 sauce jars, 2 bags o’ meatballs? If so would I need to adjust the time?

    Reply
  68. Natali says

    January 26, 2017 at 8:38 am

    Since I make my own meatballs can you please tell us how many ounces in the bag of frozen meatballs that you use?Thanks!

    Reply
  69. Daffny says

    January 8, 2017 at 11:07 am

    Since frozen meatballs are fully cooked, I suppose this could still translate well to homemade frozen versions… My meatballs are usually a little bigger- almost golf all size. Should I increase the time?

    Also, if I wanted to adapt this recipe to other meatball/ pasta meals, would I need to change anything for different kinds of meat? If the meal includes veggies, should I toss them in too, or can I let them steam on “keep warm?@

    Reply
  70. Eleanor says

    January 6, 2017 at 2:53 pm

    5 stars
    While easy and relatively tasty, this is not on the table in 15 minutes. I’ve done it three times now and the very least time to allow is 25 minutes. Those minutes are time that can be used to do something else, which is great, but 15 minutes is unrealistic.

    Reply
    • Jill says

      January 6, 2017 at 7:58 pm

      The beauty of using the pressure cooker is that while your food is cooking, you can be running around the house doing other things. 🙂

      Reply
      • Eleanor says

        January 13, 2017 at 10:16 am

        I am indeed doing other things while the IP comes to pressure and cooks, which is what I love about the pressure cooker! The preamble to the recipe, however, said that it is on the table in less than 15 minutes. My experience is that it takes longer than that. Cook time is one thing, on the table from preparation start is another. Not my intention to argue, but to be helpful to some who reads that and thinks that they will be serving dinner less than 15 minutes after they crack open a box of frozen meatballs. Thank you for the work involved in creating this easy and delicious recipe.

        Reply
    • Sincerra says

      January 7, 2017 at 2:29 pm

      The stated recipe time does not include time needed to come to pressure and that will vary

      Reply
    • Janie says

      July 24, 2017 at 11:57 am

      Maybe you could make a salad and set the table. Seems like a whole meal in 25 minutes with one pot to clean when done is a winner.

      Reply
      • KLPerez says

        September 14, 2017 at 1:07 pm

        5 stars
        Agreed!

        Reply
  71. KElly says

    January 3, 2017 at 4:23 pm

    came out perfect made exactly as described with the better than bouillon instead of 24 oz broth.

    Reply
    • Susan says

      April 2, 2017 at 2:38 pm

      That better than bouillon is amazing

      Reply
  72. Kristin says

    December 12, 2016 at 7:28 am

    Any tips on how to halve this recipe as far as cooking time and liquid amounts go? Thanks!

    Reply
  73. Sherrie Smith says

    December 7, 2016 at 3:51 pm

    I need to make two boxes of pasta at a time for six people, three of whom are teens and eat a ton. How much sauce and water should I use? Thanks.

    Reply
  74. Kat says

    November 21, 2016 at 10:06 pm

    I tried this recipe tonight, and realized that the recipe called for one jar of water and an additional 1/2 cup of water. I only added the 1/2 cup of water and no jar of water. How will this change the recipe in terms of taste??

    Reply
  75. Amy says

    September 21, 2016 at 1:31 am

    I made this last night. It was delicious and easy, but I don’t find this or many IP meals to be as quick as advertised because it seems to take 15 minutes or so just to come to pressure. Is that normal?

    Reply
    • Susan Parrish says

      September 16, 2017 at 6:45 am

      Yes. I find the times misleading too! But that’s how the cooker works. 🙂

      Reply
  76. Kay says

    September 18, 2016 at 7:08 pm

    Not a basketball anymore, but this will come in very handy for a harvest meal for my farmer and me. Thanks!

    Reply

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