INSTANT POT BEST SPAGHETTI & MEATBALLS
Mama Mia! Spaghetti & Meatballs cooked together at the same time? In ONE pot?! You'd-a betta believe it! Not only is this spaghetti done to legit approval, it's customizable!
Provided by Jeffrey
Categories Pasta
Time 21m
Number Of Ingredients 15
Steps:
- Add the oil and butter to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. Once melted, add in the shallots and garlic and sauté for 3 minutes
- Add in the meatballs (frozen or raw) followed by the broth, 1 1/2 cups of the marinara sauce, oregano and the spicy ingredients (if using - if not, simply leave them out). Stir well.
- In batches, break the spaghetti in half and place in the pot (I know it's a sin for some to break spaghetti, but for it to cook properly and fit in the pot, this needs to be done - it'll still feel long, cook perfectly AND it creates more servings!)
- DO NOT STIR the spaghetti, but smooth it out with a spoon so it's submerged under the broth.
- Top with the cherry tomatoes, secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure and set the time for 8 minutes. Quick release when done
- Give the spaghetti a stir. If it appears to clump together a bit, it will quickly detach once stirred and while the noodles should be perfectly al dente, they will also soften in a few moments of resting. If the sauce appears a bit thin, not to worry as that will all change! Add in the remaining 1 1/2 cups of marinara sauce along with the Parmesan and the Boursin or cream cheese (if using) and give it a final stir and let rest for about 3-5 minutes before serving as the sauce will thicken even more.
- Place in bowl and serve with additional parmesan cheese if desired.
- Mamma Mia Mangia!
Nutrition Facts : Calories 650 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 45 grams fat, Fiber 7 grams fiber, Protein 26 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 2431 grams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
INSTANT POT SPAGHETTI AND MEATBALLS
Instant Pot Spaghetti and Meatballs is a delicious one-pot meal. This pressure cooker spaghetti and meatballs is easy to make and is ready in under an hour.
Provided by Sandy Clifton
Categories Dinner
Time 29m
Number Of Ingredients 8
Steps:
- Put meatballs in the bottom of the inner liner pot.
- Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
- Pour the water/broth over the noodles.
- Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
- Put on the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 9 minutes (7 minutes for al dente). High pressure.
- The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
- After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
- After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
- Serve with some bread, and garnish with parmesan cheese, mozzarella, or whatever you like!
Nutrition Facts : Calories 382 kcal, ServingSize 1 serving
INSTANT POT® SPAGHETTI WITH MEATBALLS
Spaghetti and meatballs has never been easier! This one-pot wonder uses the Instant Pot® to turn an everyday dinner into a delicious one-pot pasta feast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In large bowl, mix beef, bread crumbs, onion, milk, egg, garlic, Worcestershire sauce, salt and pepper. Shape mixture into 12 (2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using tongs, transfer meatballs to plate.
- Stir pasta sauce and broth into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
- Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir mixture 30 to 60 seconds or until spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Let stand 5 minutes. Top with Parmesan and basil.
Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 7 g, TransFat 0 g
SPAGHETTI AND MEATBALLS IN THE INSTANT POT®
This is a fast way make a spaghetti and meatball recipe. For convenience's sake, store-bought fresh meatballs are being used, although homemade meatballs can be used instead.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Pour water in a multi-functional pressure cooker (such as Instant Pot®). Add spaghetti and mix to ensure noodles are separate.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place noodles in a covered dish and keep warm.
- Add meatballs, crushed tomatoes, and minced garlic to the Instant Pot®. Stir to ensure meatballs are covered by the sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with garlic powder, Italian seasoning, sugar, salt, and oregano. Stir to combine.
- Place noodles in a bowl and serve with meatballs and sauce.
Nutrition Facts : Calories 766.9 calories, Carbohydrate 68.7 g, Cholesterol 137.7 mg, Fat 32.1 g, Fiber 6.3 g, Protein 50.3 g, SaturatedFat 11.6 g, Sodium 532 mg, Sugar 2.5 g
INSTANT POT SPAGHETTI AND MEATBALLS
Instant Pot Spaghetti and Meatballs - instant comfort meal with only 3 main ingredients! Your favorite jar of pasta sauce and frozen meatballs are our secret shortcut to this quick and easy one pot spaghetti meal. It's going to be your family favorite in no time.
Provided by Shinee D.
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Arrange meatballs in Instant Pot in one layer.
- Break spaghetti in half and arrange them over the meatballs in criss cross layers. (See image below.)
- Drizzle olive oil over spaghetti.
- Pour pasta sauce and water, making sure spaghetti is completely covered.
- Cover and set the Instant Pot to manual for 10 minutes at high pressure.
- Quick release pressure and carefully open the lid.
- Serve with Parmesan cheese and fresh basil.If you tried this recipe, I'd love to read your feedback. Please leave your comment and rating below, or share on Instagram with #busycooks and tag us @busy_cooks. Thank you!!
Nutrition Facts : ServingSize 1 serving, Calories 676 kcal, Sugar 16.3 g, Sodium 1724 mg, Fat 33.1 g, Carbohydrate 68 g, Protein 26.8 g, Cholesterol 79.2 mg
INSTANT POT SPAGHETTI AND MEATBALLS
A ONE POT meal made in your pressure cooker with homemade meatballs (not frozen!). Still so quick and easy to whip up!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®. Stir in beef stock, scraping any browned bits from the bottom of the pot. Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes. Serve immediately, garnished with basil and Parmesan, if desired.
20-MINUTE INSTANT POT SPAGHETTI WITH SAUSAGE MEATBALLS
You'll be amazed at how quickly this spaghetti with sausage meatballs comes together, thanks to the Instant Pot! Rolling prepared Italian sausage into balls makes for a simple and flavorful meatball -- no additional ingredients required. Plus, the tomato puree, garlic and fresh basil provides a smooth, delicious sauce without any extra work. Enjoy with an extra sprinkle of grated Parmesan for a quick and easy meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.
INSTANT POT SPAGHETTI & MEATBALLS
Make and share this Instant Pot Spaghetti & Meatballs recipe from Food.com.
Provided by DanaAngeloWhite
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine ground beef, pesto, egg, breadcrumbs, 1 tsp salt and ¼ tsp pepper. Mix well with clean hands and form in to 8 meatballs.
- Add olive oil and ¼ cup of marinara sauce to the bottom of the inner pot and set Instant Pot to Sauté function. Cook meatballs for 2 to 3 minutes. Shake the pot gently to make sure the meatballs aren't sticking to the bottom.
- Press Cancel. Scatter the pasta over the meatballs, layer in opposite directions to prevent the pasta from clumping together. Top pasta with remaining 1 cup of sauce, followed by 2 cups of water.
- Cover and lock the lid in place, set to Pressure Cook on high pressure for 9 minutes. When the cook time is up, quick release the pressure. Remove the lid, pour pasta and meatballs out onto a large platter or serving dish. Serve with Parmesan cheese, if desired.
- Nutrition Info Per Serving: Serves: 4 (does not include Parmesan cheese) ; Calories: 611 ; Total Fat: 20 grams; Saturated Fat: 6 gram; Total Carbohydrate:72 grams; Sugars: 8 grams; Protein: 37 grams; Sodium: 794 milligrams; Cholesterol: 121 milligrams; Fiber: 3 grams.
Nutrition Facts : Calories 663.8, Fat 19.8, SaturatedFat 6.4, Cholesterol 121.9, Sodium 1285.8, Carbohydrate 80.3, Fiber 5.3, Sugar 9.9, Protein 37.9
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- Place the trivet into a 6-quart Instant Pot. Then pour in 1 cup of water and place the spaghetti squash on the trivet in the center of the pot. Set the valve to sealing and cook on high pressure for 25 minutes.
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4.5/5 (22)Total Time 10 minsCategory Main DishCalories 210 per serving
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- Select the saute setting on high and set the timer for 3 minutes. Add 2 tablespoons of olive oil to the pot, then add the minced garlic. The Instant Pot should turn off after 3 minutes.
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- Place your water and quinoa in your Instant Pot. Close the lid. Use the pressure button to set your Instant Pot to high pressure. Move the valve to sealing. Hit manual and use the plus and minus buttons to reach 1 minute.
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Total Time 55 mins
- Stir together beef, pork, eggs, parsley, Parmesan, panko, milk, garlic, and 1 1/2 teaspoons of the salt until combined. Shape mixture into 16 balls (about 3 tablespoons each).
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