Instant Pot Spaghetti and Meatballs: A Cozy, One-Pot Meal Made Easy

If you’ve ever craved a hearty, comforting meal but didn’t want to spend hours in the kitchen, Instant Pot Spaghetti and Meatballs is the answer. This version is not only incredibly quick and easy to make but also keeps everything to just one pot, saving you from a mountain of dishes. Even better, we’re using homemade meatballs (no frozen ones here!), so you can enjoy that fresh, satisfying flavor that only homemade cooking can provide.

Spaghetti and meatballs are a classic comfort food. It’s the kind of dish that feels like a warm hug after a long day. It’s flavorful, filling, and makes you feel at home no matter where you are. There’s just something about the savory, juicy meatballs paired with the tender spaghetti and rich tomato sauce that hits the spot.

However, I get it—making spaghetti and meatballs at home can seem like a big production. Between preparing the meatballs, cooking the pasta, and making the sauce, it can feel overwhelming, especially if you’re trying to juggle other tasks around the house. And let’s not even mention the cleanup—so many dishes!

But here’s the great news: this Instant Pot Spaghetti and Meatballs recipe simplifies the entire process. Everything—from searing the meatballs to cooking the spaghetti—gets done in your Instant Pot, keeping it all to one pot. The result? A delicious, hearty meal that tastes like it took hours to make, but you’ll have it on the table in about 30 minutes.

What Makes This Recipe Special?

What makes this Instant Pot spaghetti and meatballs recipe so great is how everything comes together seamlessly in the pressure cooker. First, the meatballs are seared directly in the Instant Pot, which gives them that crispy, caramelized exterior and locks in all the juices. Then, instead of cooking the pasta separately, you add uncooked spaghetti right into the pot, and it cooks perfectly alongside the meatballs. The best part? The pasta absorbs all the flavor from the beef stock and tomato sauce, making it incredibly rich and satisfying.

You’re not just throwing random ingredients into the pot and hoping for the best. Every step is designed to maximize flavor and texture, so you can enjoy a home-cooked meal that tastes like you spent all day in the kitchen—but without the hassle.

Ingredients You’ll Need

This recipe uses simple ingredients you likely already have in your kitchen, with just a few key items for that homemade touch. Let’s take a look:

For the Meatballs:

• 1 pound lean ground beef: This is the base for your meatballs. Using lean beef ensures the meatballs aren’t too greasy, but you still get that juicy flavor.
• ½ pound Italian sausage (casing removed): Adding Italian sausage to the meatballs gives them extra flavor. The sausage adds a bit of spice and richness to balance out the lean beef.
• ½ cup Panko breadcrumbs: Panko is lighter and crispier than traditional breadcrumbs, which helps create light and tender meatballs. If you don’t have Panko, you can substitute with regular breadcrumbs.
• 3 tablespoons whole milk: The milk helps bind the ingredients together and adds a touch of moisture to the meatballs.
• 1 large egg: The egg is essential for binding the meatball mixture, making sure they hold their shape when cooked.
• ¾ teaspoon Italian seasoning: This blend of herbs (usually basil, oregano, and thyme) adds that classic Italian flavor to the meatballs.
• 2 cloves garlic, minced: Fresh garlic adds a punch of flavor that really elevates the dish.
• Kosher salt and freshly ground black pepper: Always season to taste! This will help bring out the flavors in both the meatballs and the sauce.

For the Rest of the Dish:

• 1 ½ tablespoons olive oil: Olive oil is used to sear the meatballs, giving them a crispy, golden-brown crust.
• 3 cups beef stock: Beef stock adds a rich, savory depth of flavor to the dish. You can use chicken broth in a pinch, but beef stock is best for this hearty recipe.
• 12 ounces spaghetti (broken in half): Spaghetti is the obvious choice for this meal. Breaking the noodles in half helps them fit nicely in the Instant Pot and cook evenly.
• 1 (24-ounce) jar tomato basil pasta sauce: Using a jar of pasta sauce keeps things quick and easy. Choose a good-quality sauce, preferably one with fresh basil, as it will infuse the dish with authentic Italian flavor.
• ⅓ cup fresh basil, chopped: Fresh basil adds brightness and a burst of flavor when garnished on top.
• ¼ cup freshly grated Parmesan cheese: Parmesan is a must for that salty, nutty finish that elevates every bite.

Step-by-Step Instructions

Now that we’ve covered the ingredients, let’s walk through the process step-by-step so you can easily recreate this dish.

1. Make the Meatball Mixture

Start by preparing the meatball mixture. In a large bowl, combine the ground beef, Italian sausage, Panko breadcrumbs, milk, egg, Italian seasoning, and garlic. Season with salt and pepper to taste. Use a wooden spoon or your hands to mix everything together until well combined. You want to make sure that all the ingredients are evenly distributed.

Once mixed, roll the mixture into 1 to 1 ½-inch meatballs. You should get about 24 meatballs. If the mixture feels too sticky, wet your hands with a little water to make rolling easier.

2. Sear the Meatballs

Next, set your Instant Pot to the high sauté setting and heat the olive oil. Once the oil is hot, add the meatballs in batches (to avoid overcrowding). Sear the meatballs for 4-5 minutes, turning them so that they’re browned on all sides. This step adds flavor and texture to the meatballs.

After they’re browned, return all the meatballs to the Instant Pot. Don’t worry if some of them are still a little raw inside—they’ll cook further once everything is pressure-cooked.

3. Add the Beef Stock and Spaghetti

Now, pour in the beef stock, making sure to scrape up any browned bits from the bottom of the pot. Those little bits are packed with flavor, so don’t skip this step!

Add the broken spaghetti to the pot and give it a quick stir. Pour in the tomato basil pasta sauce, stirring to coat everything evenly. It should look a bit saucy but not soupy.

4. Cook Under Pressure

Once everything is in the pot, set the Instant Pot to the manual setting, adjust the pressure to high, and set the cooking time to 8 minutes. When the cooking time is up, perform a quick-release of the pressure (according to your Instant Pot’s instructions). Be careful when releasing the pressure, as the steam can be hot!

5. Serve and Enjoy

After releasing the pressure, carefully stir the contents of the pot for about a minute to make sure the spaghetti is fully separated and the meatballs are evenly distributed.

Let it rest for about 5 minutes to allow the flavors to meld together.

When you’re ready to serve, dish out the spaghetti and meatballs into bowls and garnish with fresh basil and a generous sprinkle of Parmesan cheese.

Final Thoughts

Instant Pot Spaghetti and Meatballs is the perfect example of a no-fuss, one-pot meal that delivers big flavor. Whether you’re feeding a family or making dinner for one, this recipe is ideal for anyone who loves comfort food but doesn’t want to spend hours in the kitchen. The pressure cooker takes care of all the heavy lifting, so you can focus on enjoying your meal. Plus, cleanup is a breeze with just one pot to wash!

So the next time you’re craving something hearty and satisfying, but want to skip the mess and time-consuming steps, give this Instant Pot Spaghetti and Meatballs a try. It’s simple, delicious, and made with love—just like mom would have done!