Big plate of spaghetti and meatballs on a white serving platter on a rustic wood table
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5 from 28 votes

Instant Pot Spaghetti and Meatballs

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 frozen meatballs.
Prep Time5 mins
Cook Time5 mins
Pressure Release5 mins
Total Time10 mins
Course: Dinner, Lunch, Main Dish
Cuisine: Italian
Servings: 8 servings
Calories: 461kcal
Author: Jill Selkowitz




  • 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 and pour into the cooking pot. Make sure the spaghetti is submerged in the liquid. If you are using the chicken base, add the base to the jar of water and shake and then pour it 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 absorb the liquid and sauce.
  • If there is excess liquid (there shouldn't be), simmer to reduce.



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.
If using another type of pasta, use my "pasta rule of thumb." Look at the cook time on the package of pasta. Take the lesser time and cut that time in half. Then subtract two minutes. That is your cook time. This allows for the 5 minutee natural pressure release time, so that the starchy water can settle and not spit out through the pressure valve when the pressure is released.


Calories: 461kcal | Carbohydrates: 48g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 167mg | Potassium: 619mg | Fiber: 3g | Sugar: 5g | Vitamin A: 185IU | Vitamin C: 8.4mg | Calcium: 56mg | Iron: 2.6mg