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.

By Betty Crocker Kitchens

Updated September 13, 2019

Make with

Progresso Broth

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

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.

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 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;