Instant Pot (Pressure Cooker) Spaghetti and Meatballs

Instant Pot (Pressure Cooker) Spaghetti and Meatballs

Well the holidays came. They went.  And here we are in January and back to the grind of school and work which means easy weeknight recipes are a must.  If you don't have an Instant Pot or some sort of pressure cooker, you're doing yourself a disservice!  Yes, it's definitely intimidating to learn and get the hang of, but once you do... game changer baby! 

I was VERY skeptical of this spaghetti and meatballs pressure cooker recipe; however, it turned out to be one of the best instant pot recipes in my arsenal.  The kids actually hate it when I make spaghetti the old-school way, haha!  Those noodles get cooked right with the sauce making them plump, delicious, and full of flavor. 

*Layering is super important here.  Make sure you place each ingredient in the right order! 


  • 3/4 box or package (standard one pound sized) spaghetti noodles 
  • 1 jar spaghetti sauce
  • 1 can diced tomatoes (I love adding extra seasonings so I prefer the Garlic, Basil, Oregano Del Monte diced tomatoes)
  • Frozen meatballs to cover the bottom (this usually comes out to be 24-28 meatballs) 
  • 2 cups water
  • *Optional - 1 can of small mushrooms drained

Make It: 

  • Place the frozen meatballs in one single layer on the bottom.
  • Break the spaghetti noodles in half and layer them on top of the meatballs in a criss-crossy pattern.  We're trying to set them all on top of the meatballs but create some separation so the noodles don't stick together. 
  • Pour water all over noodles
  • Pour can of undrained tomatoes on top of the stack of noodles.  Pour in drained mushrooms here as well if using. 
  • Pour whole jar of spaghetti sauce on top of noodles/tomatoes.  Try to layer it so all the thick sauce sits on top and covers all of the noodles.  
  • Set your pressure cooker to high for 5 minutes (you may need to play around with this depending on what you like.  My old pressure cooker worked better at 6 minutes but my new one comes out perfect at 5...) 
  • Once it's done, give it about a minute so the release doesn't splatter so much out but try not to let it sit too long or it will overcook in the natural release stage.
  • Release the pressure. Once the pin drops, open the lid (it will look watery here!!), and give it a good stir.  Let it rest for a couple minutes to thicken up. 
  • Boom. Dinner is served. 

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