Instant Pot Spaghetti And Meatballs Recipes

SPAGHETTI AND MEATBALLS IN THE INSTANT POT®

Steps:

• Pour water in a multi-functional pressure cooker (such as Instant Pot®). Add spaghetti and mix to ensure noodles are separate.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place noodles in a covered dish and keep warm.
• Add meatballs, crushed tomatoes, and minced garlic to the Instant Pot®. Stir to ensure meatballs are covered by the sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with garlic powder, Italian seasoning, sugar, salt, and oregano. Stir to combine.
• Place noodles in a bowl and serve with meatballs and sauce.

INSTANT POT® SPAGHETTI AND MEATBALLS

Steps:

• Grate 1 half of the onion. Combine grated onion, ground beef, egg, parsley, bread crumbs, mustard, 1 teaspoon salt, and pepper in a bowl. Mix together; form into meatballs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Coat bottom of the pot with 1 tablespoon oil. Cook meatballs until browned, 5 to 7 minutes. Turn and cook until browned on the other side, 5 to 7 minutes more.
• Place the remaining onion half, tomato puree, butter, and 1 teaspoon salt in the pot. Close and lock the lid. Select the Meat or Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; add 1 1/2 teaspoons olive oil to keep spaghetti from sticking.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove onion and discard. Serve meatball sauce over the spaghetti.

INSTANT POT SPAGHETTI AND MEATBALLS

Steps:

• In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®. Stir in beef stock, scraping any browned bits from the bottom of the pot. Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes. Serve immediately, garnished with basil and Parmesan, if desired.

INSTANT POT SPAGHETTI AND MEATBALLS

Steps:

• Stir together beef, pork, eggs, parsley, Parmesan, panko, milk, garlic, and 1 1/2 teaspoons of the salt until combined. Shape mixture into 16 balls (about 3 tablespoons each).
• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Add oil to cooker. Select HIGH temperature setting, and allow to preheat, 2 to 3 minutes. Working in 2 batches, add meatballs to cooker. Cook, turning occasionally, until meatballs are browned, 6 to 8 minutes. Transfer cooked meatballs to a plate. Press CANCEL, and stir in 3 cups water and remaining 1/2 teaspoon salt, scraping to loosen browned bits on bottom of cooker.
• Add marinara sauce, spaghetti, and meatballs to cooker, stirring gently to combine. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 8 minutes. (It will take 14 to 15 minutes for cooker to come up to pressure before cooking begins.)
• When cooking is finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 6 to 8 minutes.) Remove lid from cooker.
• Stir spaghetti to unstick any noodles. Let stand 5 minutes. Serve with additional grated Parmesan.

INSTANT POT® SPAGHETTI WITH MEATBALLS

Steps:

• In large bowl, mix beef, bread crumbs, onion, milk, egg, garlic, Worcestershire sauce, salt and pepper. Shape mixture into 12 (2-inch) meatballs.
• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using tongs, transfer meatballs to plate.
• Stir pasta sauce and broth into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
• Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Gently stir mixture 30 to 60 seconds or until spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Let stand 5 minutes. Top with Parmesan and basil.

INSTANT POT SPAGHETTI AND MEATBALLS

Steps:

• Put meatballs in the bottom of the inner liner pot.
• Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
• Pour the water/broth over the noodles.
• Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
• Put on the lid and set the steam release knob to the Sealing position.
• Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 9 minutes (7 minutes for al dente). High pressure.
• The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
• After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
• After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
• Serve with some bread, and garnish with parmesan cheese, mozzarella, or whatever you like!

INSTANT POT BEST SPAGHETTI & MEATBALLS

Steps:

• Add the oil and butter to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. Once melted, add in the shallots and garlic and sauté for 3 minutes
• Add in the meatballs (frozen or raw) followed by the broth, 1 1/2 cups of the marinara sauce, oregano and the spicy ingredients (if using - if not, simply leave them out). Stir well.
• In batches, break the spaghetti in half and place in the pot (I know it's a sin for some to break spaghetti, but for it to cook properly and fit in the pot, this needs to be done - it'll still feel long, cook perfectly AND it creates more servings!)
• DO NOT STIR the spaghetti, but smooth it out with a spoon so it's submerged under the broth.
• Top with the cherry tomatoes, secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure and set the time for 8 minutes. Quick release when done
• Give the spaghetti a stir. If it appears to clump together a bit, it will quickly detach once stirred and while the noodles should be perfectly al dente, they will also soften in a few moments of resting. If the sauce appears a bit thin, not to worry as that will all change! Add in the remaining 1 1/2 cups of marinara sauce along with the Parmesan and the Boursin or cream cheese (if using) and give it a final stir and let rest for about 3-5 minutes before serving as the sauce will thicken even more.
• Place in bowl and serve with additional parmesan cheese if desired.
• Mamma Mia Mangia!

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then 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.