Instant Pot® Recipes
Instant Pot® Spaghetti with Meatballs
What’s better on top of spaghetti than beefy meatballs loaded with flavor?
Yield: 4 servings
Equipment
Ingredients
Meatballs
- 1 pound ground beef
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons chopped basil
- 1 large egg
- 1 teaspoon kosher salt
- 1 to 2 garlic cloves, finely grated or minced
Spaghetti
- 1 (24 ounce) jar marinara sauce
- 8 ounces spaghetti (not thin spaghetti), broken in half
- 2 tablespoons grated Parmesan, + more for serving
- 1 cup ricotta (optional)
Instructions
Meatballs
- In a large bowl, mix together beef, breadcrumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4 inch balls.
Spaghetti
- Turn the Instant Pot® on to Sauté function. Pour 1/2 the marinara sauce into the Instant Pot. Heat for 5 minutes.
- Scatter uncooked spaghetti over the sauce, trying to keep the spaghetti on top of the sauce. Top with meatballs.
- Cover and cook on high pressure for 5 minutes.
- Manually release the pressure, then remove the cover and stir to separate the spaghetti.
- Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened, and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition
Per serving: Calories 771
% Daily Value* Total Fat 36.7g 47%, Saturated Fat 10.4g 52%, Cholesterol 228mg 76%, Sodium 1230mg 53%, Total Carbohydrate 51.1g 19%, Dietary Fiber 4g 14%, Total Sugars 7.7g , Protein 63.1g , Vitamin D 4mcg 22%, Calcium 453mg 35%, Iron 24mg 134%, Potassium 677mg 14%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Attribution
Recipe and photo used with permission from:
Wheat Foods Council