Instant Pot Spaghetti and Meatballs
Total Time
50 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(32)
Ingredients
6 servings
- 1 ½ tablespoons olive oil
- 3 cups beef stock
- 12 ounces spaghetti, broken in half
- 1 (24-ounce) jar tomato basil pasta sauce
- ⅓ cup chopped fresh basil leaves
- ¼ cup freshly grated Parmesan
- 1 pound lean ground beef
- ½ pound Italian sausage, casing removed
- ½ cup Panko
- 3 tablespoons whole milk
- 1 large egg, lightly beaten
- ¾ teaspoon Italian seasoning
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
How would you rate this recipe?
Preparation
Step 1
In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs.
Step 2
Set a 6-qt Instant Pot® to the high sauté setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®.
Step 3
Stir in beef stock, scraping any browned bits from the bottom of the pot.
Step 4
Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 5
Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes.
Step 6
Serve immediately, garnished with basil and Parmesan, if desired.
Step 7
Save recipe for the next time?
Chef's notes
Tag @damn_delicious on Instagram and hashtag it #damndelicious if you make this recipe!
