Pressure Cooker Spaghetti & Meatballs Recipe

This one is for you busy folks!  If you’re like me, you’re often looking for a quick weeknight supper for your family after work and before whatever activity you’re in a rush to get to.  In the summer time we are always on the go, and that’s when I came across making spaghetti and meatballs in the Instant Pot.  This recipe may be no frills, but it tastes great and my family of four loves it.

Let me back up a step and say this is not your nonna’s recipe made with freshly prepped ingredients.  Though more often than not I cook from scratch, this is one of those ‘throw in the pot, say a hail mary’ dishes because you GOTTA get supper on the table in a hurry.

If you have time to make your own spaghetti sauce and keep homemade meatballs in freezer, awesome… use it.  But if you’re having one of those evenings where you’re stuck at work late, late picking up the kids, and on the verge of being late for baseball practice, you’ll appreciate how fast and easy this is.  There is usually a bag of frozen chopped “spaghetti’ vegetables in my freezer, so sometimes I’ll add some on top of the meatballs.  Dress it up or dress it down however you please!

This recipe is typically made in my Instant Pot DUO 6 quart.  If you want to add more meatballs or spaghetti, I’d recommend using the Instant Pot DUO 8 quart.  You will need to add more sauce and more water to get the Instant Pot to pressure and cook the pasta. While it should not happen with this recipe, PLEASE REMEMBER that you decide to modify this recipe, the pot should never be more than 2/3 full of liquid!