Name: Instant Pot Pasta and Meatballs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: . Main Ingredients; 2 pounds frozen cooked meatballs (*); 1 pound penne pasta; 3 cups water; 24 oz can crushed tomatoes; 8 oz can tomato sauce; 1 1/2 teaspoons Italian seasonings; 1/2 teaspoon garlic powder; 1/2 teaspoon granulated sugar; 1 teaspoon dried minced onion; 3 Tablespoons fresh basil leaves ((chopped or 2 tsp. dried)); 1 Tablespoon red wine vinegar; salt and pepper; freshly grated parmesan cheese ((for topping)); fresh chopped parsley ((for garnish)); crushed red pepper flakes ((optional for garnish))

Welcome to your new favorite weeknight meal! This Instant Pot Pasta and Meatballs is a delightful one-pot dish that comes together in no time. Perfectly cooked pasta and savory meatballs are enveloped in a rich tomato sauce that’s bursting with flavor!

Tips for Success

This part’s so satisfying: the layering of ingredients ensures that everything cooks evenly and the flavors meld beautifully.

Favorite Parts

Don’t forget the finishing touches! Fresh basil and grated parmesan cheese take this dish to the next level!

Ingredients

Instructions

Preparation Notes:
Step 1

- Disclaimer: DISCLAIMER: I developed and tested this recipe using my 6-QUART INSTANT POT DUO. If you're using a larger IP or a newer brand you may need to add more liquid so that you don't get a burn notice. (The new IP are much more sensitive). Refer to this article for more information on adapting recipes for your instant pot.
Step 2

- Layer Ingredients: Layer ingredients in Instant Pot: Spray the bottom of the instant pot with nonstick cooking spray. Add frozen meatballs, then dry pasta, spreading into an even layer. Pour water over pasta. Add crushed tomatoes, seasonings and tomato sauce and gently tomato sauce and seasonings. Smooth the sauce to completely cover the noodles.
Step 3

- Cooking Time: Cook on High Pressure (Manual) for 4-5 minutes (half the cook time listed on the box of pasta).
Step 4

- Final Steps: Do a controlled quick release when timer beeps. Stir. Allow to cool for 5-10 minutes before serving. Serve with fresh grated parmesan on top, and extra chopped fresh basil, if desired.

Nutrition

Calories: 450, Fat: 15g, Carbs: 60g, Protein: 20g

Cooking techniques

This recipe utilizes the pressure cooking technique of the Instant Pot, allowing for quick and efficient cooking times while preserving flavor and moisture.

Variations or substitutions

Feel free to use different types of pasta or meatballs, such as turkey or plant-based options. You can also substitute the crushed tomatoes with diced tomatoes for a chunkier sauce.

Storage tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a little water if the pasta seems dry.

Notes

Allergen info: This dish contains gluten and dairy, so be cautious if you have allergies!