Our take on Instant Pot® spaghetti with meatballs is incredibly easy—and incredibly delicious! Everything is made all at once for a true one-pot pasta meal that can't be beat.
More About This Recipe
- Never used an Instant Pot™ before? Have no fear! We have a handy how-to guide on How to Use an Instant Pot® just for you.
Instant Pot® Spaghetti and Meatballs
- Prep Time 10 min
- Total 40 min
- Ingredients 6
- Servings 6
Ingredients
- 1 jar (25.5 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
- 1 lb fully cooked frozen Italian meatballs, thawed (about 30 meatballs)
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1/3 cup chopped fresh basil
Make With
Progresso Broth
Instructions
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Step1Spray 6-quart Instant Pot® insert with cooking spray. Add pasta sauce and broth to insert. Stir in spaghetti; coat in sauce mixture.
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Step2Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 9 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
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Step3Gently 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 covered 5 minutes; stir well. Top with Parmesan cheese and basil before serving.
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Nutrition
560
Calories
19g
Total Fat
30g
Protein
67g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: About 1 1/2 Cups
- Calories
- 560
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 1/2g
- Cholesterol
- 80mg
- 27%
- Sodium
- 930mg
- 39%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 67g
- 22%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 7g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
4 1/2Tips from the
Pillsbury Kitchens
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