Instant Pot® Spaghetti and Meatballs

Spaghetti and meatballs in the Instant Pot® is a weeknight dinner dream come true, with homemade meatballs in a rich tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 566 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• 1 tablespoon minced fresh parsley
• cracked black pepper to taste
• 1 (28 ounce) can tomato puree
• 1 teaspoon Dijon mustard
• 1 (16 ounce) package spaghetti
• 1 ½ tablespoons olive oil, divided, or as needed
• 1 tablespoon dry bread crumbs
• 1 tablespoon butter, or more to taste
• 1 (16 ounce) package ground beef
• 1 onion, halved, divided

Recipe Instructions

Step 1

Grate 1 half of the onion. Combine grated onion, ground beef, egg, parsley, bread crumbs, mustard, 1 teaspoon salt, and pepper in a bowl. Mix together; form into meatballs.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Coat bottom of the pot with 1 tablespoon oil. Cook meatballs until browned, 5 to 7 minutes. Turn and cook until browned on the other side, 5 to 7 minutes more.

Step 3

Place the remaining onion half, tomato puree, butter, and 1 teaspoon salt in the pot. Close and lock the lid. Select the Meat or Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; add 1 1/2 teaspoons olive oil to keep spaghetti from sticking.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove onion and discard. Serve meatball sauce over the spaghetti.