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Instant Pot Spaghetti & Meatballs
Ingredients
1
egg
1/2 cup
breadcrumbs
2 tablespoons
milk
2 tablespoons
chopped parsley
1 1/2 teaspoons
Italian seasoning
1/2 teaspoon
garlic powder
1/2 teaspoon
salt
1/2 teaspoon
black pepper
1 pound
85% lean ground beef
1 tablespoon
olive oil
1 pound
spaghetti broken in half
1 (24-ounce) jar
marinara sauce
3 cups
water
Freshly grated
Parmesan cheese for serving
Fresh
Basil for serving
Instructions
STEP 1
To make the meatballs, beat the egg in a large bowl. Add the breadcrumbs, milk, parsley, Italian seasoning, garlic powder, salt, and pepper, and stir to combine.,
STEP 2
Add the ground beef and mix again to combine. Form into 16-24 meatballs and set on a plate.,
STEP 3
Set InstantPot to ‘sauté’ setting. Once hot, add the olive oil. Once shimmering, add the prepared meatballs and cook for 4 to 5 minutes, stirring often, until the meatballs are browned all over. Hit ‘cancel’ to turn the machine off.,
STEP 4
Add the broken spaghetti directly on top of the meatballs, doing your best to create an even layer of pasta. Add the marinara and water on top; do not stir.,
STEP 5
Add the InstantPot lid and set the valve to ‘seal’. Cook at manual high pressure for 10 minutes. As soon as the cooking timer is up, release the pressure manually.,
STEP 6
When you are able to remove the lid, open the pot and gently stir the pasta and sauce so everything is well combined. Serve topped with grated Parmesan and fresh basil.
Nutrition Facts
(per serving)
Calories:
456 calories
Servings:
4 servings
Carbohydrates:
40 g
Fat:
23 g
Fiber:
2 g
Protein:
27 g
Sugar:
8 g
Meal Effort
Preparation:
13 minutes
Cook:
15 minutes
Total:
28 minutes