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Instant Pot® Spaghetti with Meatballs

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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
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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;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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