Instant Pot® Spaghetti and Meatballs

Prep 10 min
Total 40 min
Ingredients 6
Servings 6

Our take on Instant Pot® spaghetti with meatballs is incredibly easy—and incredibly delicious! Everything is made all at once for a true one-pot pasta meal that can't be beat.

By Pillsbury Kitchens

Updated October 17, 2019

Make with

Progresso Broth

Ingredients

1

jar (25.5 oz) Muir Glen® organic tomato basil pasta sauce
2 1/2

cups Progresso® beef-flavored broth (from 32-oz carton)
12

oz uncooked spaghetti, broken in half
1

lb fully cooked frozen Italian meatballs, thawed (about 30 meatballs)
1/2

cup shredded Parmesan cheese (2 oz)
1/3

cup chopped fresh basil

Steps

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1

Spray 6-quart Instant Pot® insert with cooking spray. Add pasta sauce and broth to insert. Stir in spaghetti; coat in sauce mixture.
2

Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 9 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3

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 covered 5 minutes; stir well. Top with Parmesan cheese and basil before serving.

Pasta sauce comes in many flavor varieties; choose your favorite for this recipe.
Stir 1/4 teaspoon crushed red pepper flakes into the pasta sauce before cooking for a little spicy heat.
Use frozen cooked meatballs for this recipe, or prepare a cooked batch of our easy 5-Ingredient Meatballs; just heat them in the Instant Pot® straight from the freezer.
Serve with Pillsbury® French bread on the side, prepared as directed on package.

Nutrition Facts

Serving Size: About 1 1/2 Cups

Calories: 560
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 6g 31% Trans Fat 1/2g
Cholesterol: 80mg; 27%
Sodium: 930mg; 39%
Potassium: 320mg; 9%
Total Carbohydrate: 67g; 22%
Dietary Fiber 5g 22% Sugars 7g
Protein: 30g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 20%; 20%
Iron: 25%; 25%

Exchanges:

3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;