Quick and easy instant pot spaghetti and meatballs recipe. Just put all of the ingredients into the pot and you 're ready to eat in less than 30 minutes.
Shopping List:
1/2 lb. thick spaghetti
24 ounce jar of your favorite spaghetti sauce
1 14.5 ounce can diced tomatoes
2 cups tap water
10-12 frozen home style meatballs
1 tbsp. Morton's Kosher salt (if using Diamond Crystal Kosher salt, use almost twice as much)
Grated parmesan cheese for garnish
NOTE: MAKE SURE YOU USE THE FULL TWO CUPS OF WATER. THE TOMATO INGREDIENTS MAKES THE MIXTURE REALLY THICK, WHICH MAY PREVENT THE POT FROM COMING TO FULL PRESSURE.
Directions:
Break the spaghetti in half and layer it in a crisscross manner in the bottom of the pot.
Pour the spaghetti sauce over the spaghetti, covering it completely
Add 1 cup of water.
Add the salt.
Add the meatballs.
Replace the lid making sure the valve/switch is set to the seal position.
Press the pressure cook or manual button and select high pressure. Adjust cook time to 7 minutes. Press start.
When done do a quick release by moving the valve/switch to the vent position and wait for the lid pin to drop before removing the lid.
Remove the lid and stir the spaghetti and meatballs.
Serve and garnish with parmesan cheese.
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