If you're craving a hearty Italian meal but don't want to spend hours in the kitchen, then you're in for a treat with Kim's Fave Instant Pot Spaghetti and Meatballs! This recipe is a game-changer, allowing you to whip up a delicious, comforting dish in just 35 minutes. Imagine tender meatballs nestled in a rich marinara sauce, served over perfectly cooked spaghetti—all made effortlessly in your Instant Pot. Whether you're cooking for family or hosting friends, this dish will leave everyone asking for seconds. Ready to impress your taste buds? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 jar marinara sauce
- 1 lb spaghetti
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Begin by preparing the meatballs. In a large mixing bowl, combine 1 lb of ground beef, 1/2 cup of breadcrumbs, and 1 egg. Mix everything together until well combined, but be careful not to overmix.
- Once the mixture is combined, form it into meatballs, about 1 to
- 5 inches in diameter. You should get approximately 12-16 meatballs depending on the size.
- Set your Instant Pot to the sauté function. Add a small amount of oil to the pot and allow it to heat up. Once hot, carefully place the meatballs in the pot in a single layer. You may need to do this in batches to avoid overcrowding.
- Sear the meatballs for about 2-3 minutes on each side until they are browned. Remove the meatballs from the pot and set them aside on a plate.
- With the Instant Pot still on sauté mode, pour in the jar of marinara sauce, scraping the bottom of the pot to deglaze and incorporate any browned bits from the meatballs.
- Add 1 lb of uncooked spaghetti directly into the sauce. Gently press the spaghetti down to submerge it in the sauce, but do not stir.
- Carefully place the browned meatballs on top of the spaghetti. Do not stir, as this will help prevent the pasta from clumping together.
- Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Set the Instant Pot to cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and gently stir the spaghetti and meatballs to combine. If the sauce is too thick, you can add a splash of water or broth to reach your desired consistency.
- To serve, plate the spaghetti and meatballs, and sprinkle with 1/4 cup of grated Parmesan cheese. Garnish with fresh parsley for an added touch of flavor and color.
- Enjoy your Instant Pot Spaghetti and Meatballs, a quick and delicious meal perfect for any occasion!
Tips
- Don’t Overmix the Meatballs: When combining the ground beef, breadcrumbs, and egg, mix just until everything is incorporated. Overmixing can lead to tough meatballs.
- Sear in Batches: To achieve a nice brown crust on the meatballs, avoid overcrowding the pot. Sear them in batches if necessary for the best results.
- Layering is Key: After adding the spaghetti to the sauce, make sure to place the meatballs on top without stirring. This helps prevent the pasta from clumping together during cooking.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 5 minutes before venting helps retain moisture and flavor in your dish.
- Adjust the Sauce Consistency: If you find the sauce too thick after cooking, simply stir in a splash of water or broth to achieve your desired consistency.
- Garnish for Flavor: Don’t skip the grated Parmesan and fresh parsley on top! They not only enhance the dish’s flavor but also add a beautiful presentation.With these tips, your Instant Pot Spaghetti and Meatballs will turn out perfectly every time. Enjoy your cooking adventure!
Nutrition Facts
Calories: 765kcal
Carbohydrates: 104g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: mg
