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You need a few key items to make this dish. Here’s what you will need: - 1 pound ground beef or turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - 4 cups marinara sauce (about one 28-ounce jar) - 12 ounces spaghetti (uncooked) - 3 cups water - Fresh basil leaves for garnish

Instant Pot Spaghetti and Meatballs

Satisfy your dinner cravings with this Instant Pot Spaghetti and Meatballs Simple Recipe! Perfect for hectic nights, this guide features easy-to-follow steps to create tender meatballs and perfectly cooked pasta in no time. With variations for dietary preferences and tips for avoiding the burn warning, you'll elevate your family dinner.
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Ingredients
  

1 pound ground beef or turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

4 cups marinara sauce (about one 28-ounce jar)

12 ounces spaghetti (uncooked)

3 cups water

Fresh basil leaves for garnish

Instructions
 

Make the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything until just combined, then shape into meatballs about 1-inch in diameter.

    Sauté the Meatballs: Turn your Instant Pot to the Sauté mode. Add olive oil. Once hot, brown the meatballs in batches until they are golden on all sides (about 3-4 minutes each side). This will enhance their flavor. Remove the meatballs and set aside.

      Deglaze the Pot: Add a small amount of the marinara sauce to the pot, scraping the bottom with a spatula to release any browned bits. This step is crucial to prevent the burn warning.

        Layer the Ingredients: Pour in the remaining marinara sauce, followed by the uncooked spaghetti. Do not stir. Instead, carefully place the browned meatballs on top of the spaghetti.

          Add Water: Pour the water over the mixture. The water should cover the spaghetti. Ensure there are enough liquids to cook the spaghetti properly.

            Pressure Cook: Seal the Instant Pot lid and set it to Pressure Cook on high for 8 minutes. Make sure the steam release valve is set to sealing.

              Natural Release: After the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.

                Serve: Carefully open the lid, and using tongs, gently toss the spaghetti and meatballs together to incorporate the sauce.

                  Garnish and Enjoy: Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6 servings