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Instant Pot® Spaghetti with Meatballs

Name: Instant Pot® Spaghetti with Meatballs
Prep time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 1 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; 1 egg, slightly beaten; 3 cloves garlic, finely chopped; 2 teaspoons Worcestershire sauce; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon olive oil; 1 jar (24.5 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; Shredded Parmesan cheese, as desired; Shredded fresh basil leaves, as desired

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Prep 25 min
Total 50 min
Servings 6

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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.

By Betty Crocker Kitchens

Updated Sep 13, 2019

Ingredients

1 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
1 egg, slightly beaten
3 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 jar (24.5 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
Shredded Parmesan cheese, as desired
Shredded fresh basil leaves, as desired

Make With

Progresso Broth

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Be careful not to turn meatballs before they are fully browned. This can cause the tender meatballs to tear.
tip 2
It’s important to use 90% extra-lean ground beef for this recipe to prevent sauce from being too fatty.

Nutrition

530 Calories, 16g Total Fat, 28g Protein, 68g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 530

Calories from Fat: 140

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;