Easy Instant Pot Spaghetti And Meatballs Recipe - Only 3 Ingredients!


2x 14 oz bags frozen meatballs * 1 lb spaghetti * 2x 28 oz cans tomato sauce seasoned with basil, garlic and oregano * 28 oz water * olive oil * salt, pepper, and grated cheese (optional for serving)


Plug in the electric pressure cooker. Cover the bottom of the pot with a thin layer of olive oil. Place the meatballs into the pot. If you use the "dinner size" frozen meatballs you should wind up with one full layer and one or two slightly raised above the rest. Break the spaghetti in half and place into the pot. You can put it in different directions if you like. You can also leave it all in one direction, but be aware some of the noodles may be prone to sticking together a little bit if you go this route. Pour the two cans of tomato sauce into the pot. Fill one of the empty tomato sauce cans with water and pour that water into the pot. Be sure that all of the pasta is covered. Place the lid onto the pressure cooker and close to seal. Set the pressure cooker to cook for 8 minutes on manual high pressure. Once the cooking time has ended do a quick pressure release. Serve immediately with salt, pepper and grated cheese if desired. Enjoy!