INSTANT POT® SPAGHETTI AND MEATBALLS
Instant Pot® spaghetti and meatballs. Serve with grated Parmesan cheese on top.
Provided by Countryesque Kati
Categories Main Dish Recipes Meatball Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Grate 1 half of the onion. Combine grated onion, ground beef, egg, parsley, bread crumbs, mustard, 1 teaspoon salt, and pepper in a bowl. Mix together; form into meatballs.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Coat bottom of the pot with 1 tablespoon oil. Cook meatballs until browned, 5 to 7 minutes. Turn and cook until browned on the other side, 5 to 7 minutes more.
- Place the remaining onion half, tomato puree, butter, and 1 teaspoon salt in the pot. Close and lock the lid. Select the Meat or Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; add 1 1/2 teaspoons olive oil to keep spaghetti from sticking.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove onion and discard. Serve meatball sauce over the spaghetti.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 72.2 g, Cholesterol 82.4 mg, Fat 19.4 g, Fiber 5.6 g, Protein 26 g, SaturatedFat 6.8 g, Sodium 1400.9 mg, Sugar 10 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 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
PRESSURE COOKER SPAGHETTI AND MEATBALLS
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram
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 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
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 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.
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
INSTANT POT FETTUCCINE ALFREDO AND MEATBALLS
Instant Pot Fettuccine Alfredo with Meatballs- Creamy Alfredo sauce mixed with fettuccine noodles and meatballs. Serve with a side of fresh broccoli for an easy one pot dinner.
Provided by Erin Table for Seven
Categories Instant Pot
Time 24m
Number Of Ingredients 9
Steps:
- Press the Saute button and add olive oil into pot.
- Add in minced garlic and meatballs. Saute for just 2-3 minutes to brown a bit. Add in broken fettuccine noodles on top of meatballs.
- Pour Alfredo sauce and water on top of noodles. Be sure all the meatballs and noodles are covered.
- Cook on high pressure for 4 minutes, then, do a quick release and remove lid.
- Stir in Parmesan cheese and parsley.
Nutrition Facts : Calories 863 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 56 grams fat, Fiber 3 grams fiber, Protein 25 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 1090 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
More about "instant pot spaghetti with meatballs food"
INSTANT POT SPAGHETTI AND MEATBALLS - SOULFULLY MADE
From soulfullymade.com
5/5 (13)Total Time 10 minsCategory DinnerCalories 448 per serving
- Break the spaghetti noodles in half and randomly place over the meat. (Don't place them all in one direction). Pour in the water, then cover with the diced tomatoes. Top with the pasta or "Spaghetti Sauce". Then add the spices.
- Place the lid on the Instant Pot and lock in place. Cook for 8 minutes on high pressure and then do a manual quick release. Give it a stir and serve.
INSTANT POT SPAGHETTI AND MEATBALLS ... - THE …
From thecountrycook.net
Ratings 26Total Time 29 minsCategory Main CourseCalories 554 per serving
- Top meatballs with broken spaghetti noodles, spread them out well, otherwise they will stick together while cooking.
EASY INSTANT POT SPAGHETTI AND MEATBALLS RECIPE
From shugarysweets.com
4.5/5 (21)Total Time 10 minsCategory Main DishCalories 210 per serving
- Turn on Instant Pot and select "SAUTE." Add 1 tbsp olive oil and garlic to Instant Pot and cook for about 2 minutes.
- Select "CANCEL." Add frozen meatballs in a single layer to the bottom of the Instant Pot. I actually added a couple extra on top of the single layer and it turned out great.
- Add thin spaghetti noodles (that are broken in half so they fit) on top of the meatballs. Drizzle with extra olive oil (about 2 Tbsp) to prevent sticking.
- Pour one jar of marinara sauce over the top of the noodles, then add water. Finally, sprinkle in extra seasoning...salt, Italian Seasoning, and red pepper flakes.
INSTANT POT SPAGHETTI AND MEATBALLS RECIPE - READY IN MINUTES!
From eatingonadime.com
3.5/5 (2)Total Time 20 minsCategory Main CourseCalories 955 per serving
INSTANT POT SPAGHETTI WITH MEATBALLS - READY TO EAT DINNER ...
From onceamonthmeals.com
Servings 4Category Dinner
INSTANT POT SPAGHETTI AND MEATBALLS RECIPE - KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
INSTANT POT SPAGHETTI AND MEATBALLS - WHEAT FOODS COUNCIL
From wheatfoods.org
Estimated Reading Time 1 min
EASY INSTANT POT SPAGHETTI AND MEATBALLS (USING FRESH OR ...
From nourishplate.com
4.9/5 (12)Total Time 25 minsCategory Main CourseCalories 410 per serving
- Optional: Add olive oil into the Instant Pot and press SAUTE so the oil gets hot. Place meatballs into the Instant Pot and cook until all sides are brown, flipping with kitchen tongs for about 5 minutes. Work in batches if needed. Pour in a little bit of water and scrape any browned bits from the bottom of the pot, to avoid getting a BURN message.
- Switch off the SAUTE setting, and break the spaghetti if needed (I usually break them in half), then pile them up but use alternating directions to avoid them from sticking to each other.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 8 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
SPAGHETTI AND MEATBALLS - THE RECIPE REBEL
From thereciperebel.com
5/5 (2)Calories 716 per servingCategory Main Course
- Preheat oven to 425 degrees F and line a baking sheet with tin foil -- optional but helps with clean up! (OPTIONAL: instead of baking, you can also simmer right in the tomato sauce for 8 minutes per side. I bake a big batch at once, which is why I do it this way).
- In a large skillet, heat oil over medium heat. Add onion and cook until softened and beginning to brown.
INSTANT POT ZUCCHINI SPAGHETTI WITH MEATBALLS - INSTANT ...
From instantloss.com
Servings 4Estimated Reading Time 3 mins
- In a large bowl, combine ground meat, egg, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, and black pepper. Use 2 tablespoons of the mixture to form each meatball. This should make around 16 total.
- In a separate bowl, add diced tomatoes, onion, garlic, 1/2 teaspoon salt, 1/2 tablespoon dried oregano, dried basil, 1/2 teaspoon garlic powder, and red pepper. Stir to combine.
- When the display panel on the cooker reads HOT, add the olive oil and the meatballs. Let the bottoms of the meatballs brown, about three minutes. Layer the squash/zucchini noodles on top of the meatballs, followed by the tomato sauce.
INSTANT POT SPAGHETTI AND MEATBALLS - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 28 minsCategory DinnerCalories 515 per serving
- Heat oil in an electric pressure cooker using the SAUTE setting. Add meatballs and cook for 5-7 minutes, or until meatballs are browned and heated through.
- Remove meatballs from pressure cooker and set aside on a plate. Cover loosely to keep warm.
- Add spaghetti, marinara sauce, diced tomatoes, chicken broth and garlic to the pressure cooker; stir. Close and lock the lid. Turn the pressure release valve to sealing position.
- Cook for 8-10 minutes using the HIGH PRESSURE COOK setting (it will take about 10 additional minutes for your pressure cooker to build pressure and start the cooking process). When the timer goes off, use the Quick Pressure Release to release the pressure right away. Turn the pressure cooker off. Carefully remove the lid.
HOMEMADE INSTANT POT SPAGHETTI AND MEATBALLS RECIPE
From mashed.com
4.9/5 (33)Category Dinner, Main CourseAuthor Carina FinnCalories 764 per serving
- If using frozen meatballs, skip directly to the next step. If you're making fresh meatballs, combine the ground beef, salt, pepper, garlic powder, paprika, breadcrumbs, milk, beaten egg, and 1/4 cup of cheese (if using) in a medium mixing bowl. Use your hands to gently knead the mixture until fully combined, then use a small cookie scoop to shape into balls. Place on a plate or sheet tray and set aside.
- If you're using jarred tomato sauce, pour it directly into the Instant Pot. If you're making your own, turn on the Instant Pot's sauté setting to high and heat 4 tablespoons of olive oil. Add the sliced onion and crushed garlic and cook until lightly browned, around 3 minutes. If you're using any add-ons like capers, anchovies, or olives, add them in now, along with the tomato paste. Pour in crushed tomatoes and stir gently to combine, then turn the Instant Pot off.
- Add all of the meatballs into the sauce, making an effort to keep them in a single, even layer. Do not press them into the bottom of the pan, just let them sink into the sauce on their own.
- Break the dried spaghetti in half and arrange it in criss-crossed, overlapping layers on top of the meatballs and sauce. Pour water or stock over the spaghetti, then place the lid on the Instant Pot.
INSTANT POT SPAGHETTI SQUASH WITH EASY MEATBALLS | GET ...
From getinspiredeveryday.com
5/5 (10)Servings 4-6Cuisine ItalianTotal Time 45 mins
- 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.
- While the squash is cooking, mix together all the ingredients for the meatballs until combined. Portion them out into small meatballs, about 2 Tablespoons each, for a total of 18-20.
- Blend the whole tomatoes with their juice for a few seconds to make a chunky tomato sauce, then set this aside.
- Heat a large 9-10″ skillet over medium high heat. Add just enough olive oil to coat the bottom of the pan and swirl to coat. Then add all the meatballs evenly spaced out across the skillet. Sauté to brown several sides of the meatballs, 5-8 minutes.
INSTANT POT SPAGHETTI - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (86)Total Time 30 minsCategory Dinner, LunchCalories 542 per serving
- *For Dump-and-Go-Meal: skip the browning, sauteing, and deglazing steps below. Make sure to break the ground beef into smaller chunks, then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.
- Brown Ground Beef in Instant Pot (Flavor Booster): Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot (ensure the oil is coated over the whole bottom).Add in 1lb (454g) ground beef, then season generously with salt & ground black pepper. After browning for 5 minutes, discard the ground beef juice. Allow the ground beef to brown. Stir occasionally until they are slightly crisped (~5 – 7 mins). Taste then adjust with more salt & black pepper.
- Saute Onion & Herbs: Add in diced onions, minced garlic, 1.5 tsp (1.8g) dried basil, and 1.5 tsp (1.2g) dried oregano, then saute for another 2 minutes.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
INSTANT POT MEATBALLS IN YOUR PRESSURE COOKER | EASY ...
From foodnservice.com
4.7/5 (6)Total Time 19 minsEstimated Reading Time 4 mins
- Start by heating the oil in the inner pot using the sauté setting on high or a small non stick pan, then cook and brown the onions.
- When done, turn off the Instant Pot or burner and remove the onions from the pan or pot. Add them to the ground meat along with all of the other ingredients, except for the stock and marinara.
- Pour the stock into the bottom of the Instant Pot, set the trivet that came with your Instant Pot in the bottom of the inner pot.
- Mix all of the ingredients together thoroughly, and then make uniformly sized balls and set them onto the trivet. Layering the meatballs is perfectly fine, just try not to smoosh the bottom ones by pushing down.
INSTANT POT TURKEY MEATBALLS WITH SPAGHETTI SQUASH ...
From wholesomelicious.com
Reviews 1Category Main CourseServings 4Estimated Reading Time 5 mins
- Set the oven to broil. In a medium bowl, mix together the meatball ingredients. Mix well with your hands and roll into 1 inch balls. Lightly spray a baking sheet with cooking spray/oil. Transfer to the oven and broil for 4-5 minutes, or until lightly browned on the outside. It is okay if they are not cooked all the way.
- Select saute on the Instant Pot. Once hot, coat the bottom of the pot with oil, then toss in onion and garlic. Once fragrant and lightly browned, select cancel. Pour in the wine, vinegar, and water. Deglaze the pot with liquid and scrape the bottom with a spatula to remove any browned bits. This is to help prevent the burn signal. Add the whole and pureed tomatoes, and the salt. Give the mixture a stir.
INSTANT POT SPAGHETTI AND MEATBALLS - BERRY&MAPLE
From berrymaple.com
4.8/5 (22)Category Main CourseCuisine ItalianCalories 401 per serving
- Spray the inner pot with olive oil spray. Add meatballs. Break spaghetti in half and arrange on top of meatballs. Add sauce on top and water. Make sure all spaghetti are covered with liquid.
INSTANT POT SPAGHETTI AND MEATBALLS
From instantpoteats.com
Cuisine ItalianTotal Time 40 minsCategory MainCalories 701 per serving
- 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.
- Once the timer is done, allow the pot to sit for 10 minutes. Once the display shows “L:10,” move the valve to venting to finish releasing any leftover pressure.
- Once the quinoa is cool enough to handle, place it in a bowl with the garlic, oregano, onion powder, basil, parsley, salt, and Italian sausage. Mix well by hand.
- Form the meatballs by hand, making them about 2 inches (5 cm) in diameter. Pour half of the bottle of marinara sauce into the bottom in the Instant Pot. Place the meatballs on top of the sauce and pour the rest of the sauce on top.
INSTANT POT SPAGHETTI AND MEATBALLS - EASY DINNER IDEAS
From easydinnerideas.com
Reviews 40Calories 591 per servingCategory Instant Pot
- Set your instant pot to the sauté setting. Sauté the onion in 1 tablespoon of olive oil until translucent. Add garlic and sauté for 30 more seconds. Add salt, pepper and Italian seasonings, stirring to combine. Turn off the sauté setting.
- Add frozen meatballs to bottom of instant pot and arrange them in as flat a layer as you can, on top of the onion mixture.
- Place pasta on top of meatballs and gently spread it into a flat layer. Drizzle pasta with 2 tablespoons olive oil — this will help prevent the pasta from sticking.
- Pour the marinara sauce on top of the pasta. Then pour the water on top of the marinara sauce.
INSTANT POT SPAGHETTI AND MEATBALLS - MY DIASPORA KITCHEN
From mydiasporakitchen.com
Cuisine American, ItalianEstimated Reading Time 6 minsCategory DinnerCalories 441 per serving
- Break the spaghetti into half and layer the pieces in a random fashion to reduce chances of sticking together (see video for illustration)
INSTANT POT SPAGHETTI AND MEATBALLS - KITCHEN FUN WITH MY ...
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DinnerServings 4Total Time 10 mins
PERFECT INSTANT POT SPAGHETTI RECIPE - A MIND "FULL" MOM
From amindfullmom.com
5/5 (10)Calories 453 per servingCategory Main Course
- Add in the ground beef, along with onions and garlic for added flavor. Cook the beef until browned completely, breaking up the meat as it browns. Once the meat is browned, turn Instant Pot off. Remove meat from inner pot, drain off any grease, and reserve for later.
- Add in 1/4 cup stock and scrape up any browned bits from the bottom of the Instant Pot to prevent a burn warning.
- Break spaghetti noodles in half and add in crisscrossing layers in the inner pot of the Instant Pot. This is a very important step because if you do not crisscross the noodles, they may clump together.
INSTANT POT SPAGHETTI AND FROZEN MEATBALLS - CREATE KIDS CLUB
From createkidsclub.com
5/5 (1)Category Dinner, PastaCuisine ItalianCalories 413 per serving
- Add meatballs and spaghetti. Add meatballs to the bottom of the instant pot. Top with broken spaghetti noodles, spread out. Make sure to keep spaghetti on top of the meatballs.
- Add the rest of the ingredients. Add the crushed tomatoes, tomato sauce, broth, Worcestershire sauce, brown sugar, Italian seasoning, and salt. DO NOT STIR. You can move the sauce around to cover the pasta, but don't stir.
- Cook. Place the cover onto the instant pot and turn to seal. Cook at high pressure for 9 minutes. Do a quick release. Use tongs to blend the pasta and sauce. Serve.
INSTANT POT SPAGHETTI AND MEATBALLS - PRESSURE COOKING TODAY™
From pressurecookingtoday.com
5/5 (1)Total Time 15 minsCategory PastaCalories 462 per serving
- Select Sauté on your pressure cooker. When the pot is hot, add the olive oil, garlic, and red pepper flakes to the pressure cooking pot. Sauté for 1 minute, until fragrant.**
INSTANT POT SPAGHETTI AND MEATBALLS - TUTTOROSSO
From tuttorossotomatoes.com
Servings 4Total Time 45 mins
INSTANT POT SPAGHETTI AND MEATBALLS • STEPHANIE HANSEN ...
From stephaniesdish.com
4.7/5 (3)Servings 6
INSTANT POT SPAGHETTI AND MEATBALLS - RECIPESRUN
From recipesrun.com
Servings 6Total Time 50 mins
INSTANT POT SPAGHETTI AND MEATBALLS | BERLY'S KITCHEN
From berlyskitchen.com
5/5 (2)Total Time 17 minsCategory Instant Pot RecipesCalories 520 per serving
INSTANT POT SPAGHETTI AND MEATBALLS - UPSTATE RAMBLINGS
From upstateramblings.com
5/5 (3)Total Time 37 minsCategory Main DishCalories 843 per serving
INSTANT POT SPAGHETTI AND MEATBALLS - TASTE OF THE FRONTIER
From kleinworthco.com
Cuisine ItalianCategory DinnerServings 4
RECIPE THIS | INSTANT POT SPAGHETTI & FROZEN MEATBALLS
From recipethis.com
Cuisine Instant PotTotal Time 11 minsCategory Main CourseCalories 882 per serving
20-MINUTE INSTANT POT SPAGHETTI WITH SAUSAGE MEATBALLS ...
From kitcheninfinity.com
INSTANT POT ASIAN MEATBALLS - ALL INFORMATION ABOUT ...
From therecipes.info
INSTANT POT SPAGHETTI WITH MEATBALLS RECIPES
From tfrecipes.com
INSTANT POT SPAGHETTI MEATBALLS FROZEN - ALL INFORMATION ...
From therecipes.info
EASY INSTANT POT VEGETARIAN SPAGHETTI AND MEATBALLS
From andiethueson.com
SPAGHETTI MEATBALL RECIPE INSTANT POT - ALL INFORMATION ...
From therecipes.info
INSTANT POT KETO MEATBALLS - UCANKETO WITH AMY SMITH
From ucanketo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love