Instant Pot Spaghetti & Meatballs

Written By Anne-Marie Schofer

Ingredients:

  • 1 lb. frozen meatballs

  • 8 oz. spaghetti

  • 1 14 oz. can diced tomatoes, drained OPTIONAL

  • 24 oz. spaghetti sauce of your choice

  • 3 cups water

Put meatballs in the bottom of the inner liner pot. Break spaghetti in half and sprinkle over meatballs in a random pattern. Pour the water/broth over the pasta. Pour the diced tomatoes, if using, over the pasta and then the spaghetti sauce. Submerge as much of the pasta as possible under the sauce and other liquids.

Seal the Instant Pot. Press the manual button and set timer to 9 minutes. When cooking is complete, perform a quick release of the pressure. Open the lid and stir the spaghetti. If any pieces of pasta are stuck together, just use a fork to separate them.

Serve straight from the pot. Garnish with parmesan and fresh basil. Mangia!

Anne-Marie Schofer
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