Spaghetti & Meatballs Pot (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 (24 oz) jar of marinara or spaghetti sauce
02 -
3 cups of broth or water
03 -
1 (14 oz) can of drained diced tomatoes (optional)
04 -
12 ounces of spaghetti, broken in half
05 -
1 pound of meatballs (can be fresh, pre-cooked, or frozen)
→ Garnishes
06 -
Fresh basil or parsley
07 -
Mozzarella cheese, shredded
08 -
Parmesan cheese, grated
# Instructions:
01 -
Drop the meatballs into the bottom of the Instant Pot's inner container.
02 -
Snap spaghetti in two and lay it over the meatballs in a crisscross pattern so it doesn’t clump.
03 -
First pour broth or water over the pasta. Then add the diced tomatoes if you’re using them, followed by marinara or spaghetti sauce. Try to spread it evenly to cover most of the noodles.
04 -
Close the lid and let it cook on High pressure for 9 minutes (or 7 minutes if you like it firmer). It’ll take a few minutes to pressurize.
05 -
Let the pressure out carefully and slowly if sauce starts bubbling through the vent. Mix it all up to loosen any stuck strands.
06 -
Top with cheese and herbs before serving. Pair this with bread if you want.
# Notes:
01 -
Compatible with both 6-quart and 8-quart Instant Pots
02 -
Meatballs can be raw, frozen, or cooked
03 -
Be cautious while quick-releasing to prevent sauce from splattering