Instant Pot Pasta and Meatballs
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.
Equipment
- Instant Pot
Ingredients
Main 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
For Garnish
- freshly grated parmesan cheese for topping
- fresh chopped parsley for garnish
- crushed red pepper flakes optional for garnish
Instructions
- 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.
- Cook on High Pressure (Manual) for 4-5 minutes (half the cook time listed on the box of pasta).
- 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.
Notes
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).
Nutrition
Calories: 547kcalCarbohydrates: 51gProtein: 28gFat: 25gSaturated Fat: 9gCholesterol: 81mgSodium: 332mgPotassium: 809mgFiber: 4gSugar: 6gVitamin A: 360IUVitamin C: 11.2mgCalcium: 72mgIron: 3.3mg
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