Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 lb frozen meatballs
3 cups water
24 oz marinara sauce
8 oz spaghetti, broken in half
½ tsp salt
Instructions
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Turn the Instant Pot to sauté mode. Add olive oil and sauté the diced onions and minced garlic for 2 minutes, or until fragrant.
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Layer in the frozen meatballs, broken spaghetti, marinara sauce, and water (in that order). Do not stir.
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Close the lid, set the valve to sealing, and cook on High Pressure for 8 minutes.
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Perform a quick release to release the pressure.
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Stir the contents well to mix the spaghetti and meatballs together.
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Serve with a sprinkle of Parmesan cheese or fresh basil if desired.
Notes
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by microwaving or heating on the stovetop.
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You can add vegetables like bell peppers, zucchini, or spinach to this dish. Add them in during the sauté step or mix them into the pot before cooking.
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For a vegetarian version, swap traditional meatballs for vegetarian meatballs or veggie patties.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner, One-Pot Meals, Italian
- Method: Instant Pot, Pressure Cooking
- Cuisine: Italian
- Diet: Gluten Free
