Print

2K
Save

568
Pinterest

433
Email

98
Facebook

84

Instant Pot™ Spaghetti with Meatballs

Prep 25 min
Total 50 min
Servings 6

Spaghetti and meatballs has never been easier! This one-pot wonder uses the Instant Pot™ to turn an everyday dinner into a delicious one-pot pasta feast. MORE+ LESS-

By Betty Crocker Kitchens

February 2, 2018

Ingredients

lb extra-lean (at least 90%) ground beef

1/2

cup Progresso™ Italian style panko crispy bread crumbs

1/2

cup chopped yellow onion

1/4

cup milk

egg, slightly beaten

cloves garlic, finely chopped

teaspoons Worcestershire sauce

1/2

teaspoon salt

1/2

teaspoon pepper

tablespoon olive oil

jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce

2 1/2

cups Progresso™ beef flavored broth (from 32-oz carton)

oz uncooked spaghetti, broken in half

Shredded Parmesan cheese, as desired

Shredded fresh basil leaves, as desired

Steps

Hide Images

1

In large bowl, mix beef, bread crumbs, onion, milk, egg, garlic, Worcestershire sauce, salt and pepper. Shape mixture into 12 (2-inch) meatballs.
2

On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using tongs, transfer meatballs to plate.
3

Stir pasta sauce and broth into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
4

Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
5

Gently 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 5 minutes. Top with Parmesan and basil.

Expert Tips

Be careful not to turn meatballs before they are fully browned. This can cause the tender meatballs to tear.
It’s important to use 90% extra-lean ground beef for this recipe to prevent sauce from being too fatty.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 4g 19% Trans Fat 0g
Cholesterol: 80mg; 27%
Sodium: 1280mg; 54%
Potassium: 300mg; 9%
Total Carbohydrate: 68g; 23%
Dietary Fiber 5g 21% Sugars 7g
Protein: 28g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 25%; 25%

Exchanges:

2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;