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30 Minute Instant Pot Spaghetti and Meatballs

  • Author: Sprinkles & Sea Salt
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x


Easy, hearty and delicious 30 Minute Instant Pot Spaghetti and Meatballs. A classic dish done quick in the Instant Pot for easy entertaining or a wholesome weeknight meal. 




1.5 pounds ground beef

1 tbsp Worcestershire sauce

2 cloves garlic, crushed

1 tsp garlic salt

1/2 tsp oregano

1/4 tsp nutmeg

dash of black pepper

2 large eggs

1/4 cup bread crumbs

1/2 cup olive oil

Spaghetti and Sauce

1/2 cup white onions, chopped

1/2 cup carrots peeled and chopped

2 cloves garlic, crushed

1 28oz can crushed tomatoes

1/2 cup red wine

1/2 tsp salt

2 tsp white sugar

1 tsp oregano

dash of nutmeg

1 tbsp tomato paste

1/2 cup water

1 pound dry spaghetti noodles

1/2 cup parmesan cheese (optional)

fresh basil (optional)

fresh parsley (optional)



Add ground beef to a large bowl

Mix in Worcestershire sauce

Add garlic, mix

In a small bowl combine salt, oregano, nutmeg and black pepper, mix

Add spice mixture to meat

Add eggs, mix until fully combined

Add breadcrumbs

At this point you may want to use your clean hands to mix to make sure everything is evenly incorporated

Form the meat into large meatballs, about 3-4oz*

Turn Instant Pot on “Sauté” mode high

When it beeps to indicate it’s “on” add 1/2 cup olive oil

Allow oil to heat up 1-2 minutes

Using the large spoon like utensils that come with the Instant Pot, drop the meatballs in 1 at a time, make sure they are not on top of each other, they should all be able to fit at once

Cook for 2-3 minutes on each side**

Once meatballs are browned remove them and set them aside***

Spaghetti and Sauce

Add the onions and carrots to the Instant Pot

Sauté for 3-4 minutes

Add the garlic, sauté 1-2 more minutes

Hit “cancel” on the Instant Pot and then select “Pressure Cook” high

Set the time to 5 minutes

Add the crushed tomatoes, red wine, salt, sugar, oregano and nutmeg

Mix in the tomato paste

Add the water, mix

Carefully add the meatballs back to the instant Pot on top of the sauce

Lock the top into place on the Instant Pot and switch the vent to “sealing”

While the sauce and meatballs finish cooking prepare the pasta according to package instructions, set aside

Once the Instant Pot completes the 5 minutes of pressure cooking allow it to natural release pressure for 5 minutes, then you can fast release the remaining pressure by switching the pressure valve to “venting”

When it’s safe to do so, remove the top of the Instant Pot

Using the clean spoon tool remove the meatballs, set aside

Put cooked spaghetti in a large bowl, add 3/4 of the sauce, toss to coat all of the noodles evenly

Divide the pasta into 4 large serving bowls, top each with 2 meatballs and some of the remaining sauce

Sprinkle with cheese, fresh basil and fresh parsley if desired



*You should make about 8 meatballs, if you prefer to make them smaller you can also make them half the size. I find it’s easier to work with them in the Instant Pot when they are larger.

**I turn them 3 times to try to get them browned all the way around)

***They will not be cooked through, just browned on the outside

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Method: Instant Pot
  • Cuisine: Italian

Keywords: #30minutemeals, #instantpotrecipes, #homemadespaghettiandmeatballs