Name: Instant Pot Pasta and Meatballs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 pounds frozen cooked meatballs; 1 pound penne pasta; 3 cups water; 24 oz crushed tomatoes (can); 8 oz tomato sauce (can); 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 (to taste); freshly grated parmesan cheese (for topping); fresh chopped parsley (for garnish); crushed red pepper flakes (optional for garnish)

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This 30-minute Instant Pot pasta and meatballs recipe brings restaurant-quality Italian comfort food right to your dining table. With just 5 minutes of prep time, you’ll have a hearty, protein-packed meal that’s perfect for busy weeknights.

Each satisfying serving delivers 28g of protein and comes together effortlessly in your pressure cooker. The combination of tender pasta and juicy meatballs creates a crowd-pleasing dish that’s both convenient and deeply satisfying.

Ingredients for Instant Pot Pasta & Meatballs

Frozen Meatballs: 2 pounds, pre-cooked for convenience
Penne Pasta: 1 pound, perfect for holding rich sauce
Liquids: 3 cups water, 24 oz crushed tomatoes, 8 oz tomato sauce
Seasonings: 1½ tsp Italian seasonings, ½ tsp garlic powder, ½ tsp sugar
Aromatics: 1 tsp dried minced onion, 3 tbsp fresh basil (or 2 tsp dried)
Finishing Touch: 1 tbsp red wine vinegar, salt and pepper to taste
Garnish: Parmesan cheese, fresh parsley, optional red pepper flakes

Step-by-Step Instructions

Preparation: Coat the instant pot bottom with cooking spray for easy cleanup
Layering: Add frozen meatballs first, then spread pasta evenly on top
Liquid Addition: Pour water over pasta, ensuring even distribution
Sauce Layer: Add crushed tomatoes, seasonings, and tomato sauce; smooth to cover pasta
Pressure Cooking: Set to High Pressure for 4-5 minutes (half your pasta’s box time)
Release: Perform controlled quick release when done, then stir well
Final Touch: Let rest 5-10 minutes, top with fresh parmesan and basil if desired

Make-Ahead Tips

This pasta and meatballs recipe is perfect for busy weeknights! You can prepare extra batches of the seasoning mix and store it in a sealed container. While the recipe uses frozen meatballs, you can also prep homemade ones ahead of time and freeze them – just pop them right into the Instant Pot frozen when you’re ready to cook.

Instant Pot Tips

Every Instant Pot model works a bit differently. If you have a newer model, you might need to add an extra 1/2 cup of water to prevent a burn notice. Also, don’t skip the non-stick spray step – it makes cleanup so much easier! Remember to let the pasta rest for those 5-10 minutes after cooking – this helps the sauce thicken up nicely.

Easy Substitutions

Feel free to switch things up! Try different pasta shapes like rotini or shells – just remember to check the box for cooking time and cut it in half. Don’t have fresh basil? Use dried herbs instead. The red wine vinegar adds a nice zip, but you can use balsamic vinegar or even a splash of red wine if that’s what you have on hand.

Serving Ideas

Make this meal extra special with some garlic bread on the side! A simple green salad dressed with olive oil and lemon juice makes it complete. Don’t forget to put out extra parmesan cheese, red pepper flakes, and fresh herbs so everyone can customize their bowl. For kids who don’t like spice, skip the red pepper and add extra cheese instead.

Storage and Leftovers

This pasta tastes amazing the next day! Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or pasta sauce to loosen it up, since the pasta will have absorbed more sauce overnight. The meatballs and sauce freeze well too – just store them separately from any leftover pasta for best results.