Instant Pot Spaghetti And Meatballs Recipes

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INSTANT POT® SPAGHETTI WITH MEATBALLS



Instant Pot® Spaghetti with Meatballs image

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

1 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1/2 cup chopped yellow onion
1/4 cup milk
1 egg, slightly beaten
3 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
12 oz uncooked spaghetti, broken in half
Shredded Parmesan cheese, as desired
Shredded fresh basil leaves, as desired

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

INSTANT POT SPAGHETTI AND MEATBALLS



Instant Pot Spaghetti and Meatballs image

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

1 lb Meatballs, (raw, cooked, or frozen)
12 oz Spaghetti Noodles
1 (14 oz) can Diced Tomatoes (optional), (drained)
1 (24 oz) jar Spaghetti Sauce ((or marinara sauce plus Italian seasoning))
3 cups Water ((fill the 24 oz jar once) or use broth)
Grated Parmesan Cheese
Shredded Mozzarella Cheese
Parsley or Basil

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

SPAGHETTI AND MEATBALLS IN THE INSTANT POT®



Spaghetti and Meatballs in the Instant Pot® image

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

4 cups water
10 ounces spaghetti, broken in half
30 ounces fresh pork meatballs
2 (14.5 ounce) cans crushed tomatoes
2 cloves garlic, minced
¾ teaspoon garlic powder
¾ teaspoon Italian seasoning
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon oregano

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 image

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

1 1/2 tablespoons olive oil
3 cups beef stock
12 ounces spaghetti, broken in half
1 (24-ounce) jar tomato basil pasta sauce
1/3 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1 pound lean ground beef
1/2 pound Italian sausage, casing removed
1/2 cup Panko
3 tablespoons whole milk
1 large egg, lightly beaten
3/4 teaspoon Italian seasoning
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

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



20-Minute Instant Pot Spaghetti with Sausage Meatballs image

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

1 pound mild Italian sausage, casing removed
3 tablespoons olive oil
4 cloves garlic, thinly sliced
8 ounces spaghetti, broken in half
One 28-ounce can tomato puree, preferably San Marzano
2 sprigs basil
Pinch crushed red pepper flakes
Kosher salt
1/4 cup freshly grated Parmesan (about .75 ounce), plus more for serving

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.

PRESSURE COOKER SPAGHETTI AND MEATBALLS



Pressure Cooker Spaghetti and Meatballs image

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

3 tablespoons extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt
2 basil sprigs, plus more thinly sliced for serving
8 ounces spaghetti (not thin spaghetti), broken in half
2 tablespoons grated Parmesan, plus more for serving
1 cup ricotta (optional)
1 pound ground beef (or substitute veal, pork or turkey)
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons chopped basil
1 large egg
1 teaspoon kosher salt
1 to 2 garlic cloves, finely grated or minced

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 FLORENTINE



Instant Pot® Spaghetti and Meatballs Florentine image

There's a lot your Instant Pot® can do to make family dinner easier, but one of its best tricks is making this homemade spin on spaghetti and meatballs into a truly delicious one-pot meal. Part of the magic comes from combining the sauté and pressure-cooking functions. Herbed turkey meatballs get seared and the insert gets deglazed, so the browned bits left behind by the meatballs infuse the entire dish with savory flavor. Then, meatballs, pasta and sauce ingredients are put under pressure, which turns three steps into one: making the cheesy sauce, finishing the meatballs and cooking the pasta. After a short time under pressure, all that's left to do is stir in fresh spinach until it's silky. A final dusting of Parmesan and pepper, plus a squeeze of lemon will make this dish truly perfect.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 16

1 lb ground turkey (at least 93% lean)
3/4 cup Progresso™ Panko Italian style crispy bread crumbs
1/2 cup finely chopped yellow onion
1 egg, slightly beaten
3 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 carton (32 oz) Progresso™ chicken broth
1/2 cup heavy whipping cream
12 oz uncooked spaghetti, broken in half
4 oz (from 8-oz package) cream cheese, softened and cubed
1/2 cup shredded Parmesan cheese, plus additional for serving, if desired
1 package (5 oz) fresh baby spinach
2 tablespoons lemon juice

Steps:

  • In large bowl, mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon of the pepper. Shape mixture into 12 (2-inch) meatballs.
  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. 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 slotted spoon or tongs, transfer meatballs to plate.
  • Stir broth and whipping cream 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 cream cheese and Parmesan cheese into mixture 1 to 2 minutes or until cheese is melted and spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Stir in remaining 1/4 teaspoon pepper, the spinach and lemon juice until spinach wilts. Top with additional Parmesan cheese.

Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 1/2 Cups, Sodium 1200 mg, Sugar 3 g, TransFat 1/2 g

INSTANT POT SPAGHETTI & MEATBALLS



Instant Pot Spaghetti & Meatballs image

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

1 lb 90% lean ground beef
1 tablespoon prepared pesto sauce
1 large egg, beaten
4 tablespoons Italian seasoned breadcrumbs
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 1/4 cups marinara sauce
12 ounces spaghetti, broken in half
grated parmesan cheese (optional)

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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INSTANT POT SPAGHETTI AND MEATBALLS - SUM OF YUM
2020-04-06 How to make Instant Pot Spaghetti. 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. Add the frozen meatballs to the Instant Pot, then add the broken dry spaghetti noodles on top of the meatballs.
From sumofyum.com


INSTANT POT SPAGHETTI AND MEATBALLS - PREPPY KITCHEN
2019-09-10 Parmesan, salt, Italian seasoning, and pepper until just combined. hands to shape them. Place meatballs on a plate or a parchment-lined baking sheet. Set a 6-quart Instant Pot to saute; add olive oil. When oil is hot, add meatballs in batches; cook turning gently, until browned, about 2 minutes per side.
From preppykitchen.com


INSTANT POT SPAGHETTI AND MEATBALLS | EASY DINNER IDEAS
2020-07-22 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. 2. 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. 3.
From easydinnerideas.com


INSTANT POT SPAGHETTI AND MEATBALLS - BERRY&MAPLE
2020-03-27 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. Close and lock the lid. Cook for 10 minutes on MANUAL. Quick release. Once done, stir your pasta immediately and serve with some Parmesan on top.
From berrymaple.com


EASY INSTANT POT SPAGHETTI AND MEATBALLS - DUMP AND GO RECIPE
Sign up for my Instant Pot Newsletter here: http://bit.ly/YOUTUBEEmailSignUPSpaghetti is probably one of the easiest things you can cook in the Instant Pot. ...
From youtube.com


INSTANT POT SPAGHETTI AND MEATBALLS (+VIDEO) - THE …
2019-07-01 Add frozen meatballs to the bottom of a 6-quart Instant Pot electric pressure cooker. Top meatballs with broken spaghetti noodles, spread them out well, otherwise they will stick together while cooking. It's okay if they poke up at angles. The more room around the noodles, the better. Pour in water and broth then top with pasta sauce. Don't stir.
From thecountrycook.net


SIMPLE SPAGHETTI AND MEATBALL RECIPE - THERESCIPES.INFO
https://tasty.co › recipe › simple-spaghetti-and-meatballs. All information about healthy recipes and cooking tips
From therecipes.info


EASY INSTANT POT SPAGHETTI AND MEATBALLS RECIPE – ONLY 3 …
Pour the two cans of tomato sauce into the pot. Fill one of the empty tomato sauce cans with water and pour that water into the pot. Be sure that all of the pasta is covered. Place the lid onto the pressure cooker and close to seal. Set the pressure cooker to …
From fromvalskitchen.com


INSTANT POT SPAGHETTI AND MEATBALLS - CRAVE THE GOOD
2021-04-26 Instant Pot Spaghetti And Meatballs is bringing weekend cooking to your weeknights. This 5 ingredient recipe is easy, quick, and absolutely delicious. 15 minutes of hands-on time and 8 minutes of pressure cooking means …
From cravethegood.com


INSTANT POT SPAGHETTI AND MEATBALLS RECIPE - BAKE ME SOME SUGAR
2020-01-29 To get started, add 1 – 2 tablespoons of olive oil to the bottom of the Instant Pot to prevent sticking. Place the spaghetti noodles in the bottom of the pressure cooker insert. Pour enough water in to cover the spaghetti noodles. Add in the meatballs and spaghetti sauce and put it on manual for 4 minutes cooking time.
From bakemesomesugar.com


EASY INSTANT POT SPAGHETTI AND MEATBALLS - SWEET CS DESIGNS
2020-04-26 Instructions. Remove meatballs from packaging and add directly to Instant Pot pan, in an unplugged instant pot, while frozen. Remove ½ spaghetti from a box and hold to snap in half. Layer spaghetti over frozen meatballs in Instant Pot. Dump sauce over spaghetti in Instant Pot. Do not stir.
From sweetcsdesigns.com


INSTANT POT SPAGHETTI AND MEATBALLS - KITCHEN FUN WITH MY 3 SONS
2020-11-14 How to Make Instant Pot Spaghetti and Meatballs. Add the Italian bread into 1/4 cup of water to soak for about 3 minutes. Once done soaking, break up the bread into small pieces. Add the eggs into a large bowl and beat. Put the crumbs, soaked Italian bread, onion, cheese, 2 tbsp. of water, oil, parsley, garlic, black pepper, red pepper, and ...
From kitchenfunwithmy3sons.com


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