Instant Pot Spaghetti & Meatballs
This recipe for Instant Pot Spaghetti and Meatballs is all home made, even the sauce. You do this in steps, but you’ll have some left over, and the flavors are totally worth the time.
Where this authentic and delicious tomato sauce, or gravy as it’s referred to in Italy, would normally take hours and hours to simmer, the Instant Pot does it in 30 minutes! It literally bursts with flavor, is so delicious, everyone will be glad you made it.
Total time for the sauce, and the meatballs will take you about 2 hours or maybe a little more, depending on how fast you work, but you can make this ahead, and you can make the sauce a day or two ahead, refrigerate it, and make the meatballs just before you’re ready to serve this dish.
If you have a really busy and hectic schedule, you can make this all ahead, in steps, and finish it off with a delicious successful dish. Trust me, you’re going to love this one.
FOR THE SAUCE:
Turn the Instant Pot to the Saute setting, and add the olive oil and butter. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes). Add the minced garlic, and cook 1 – 2 minutes. Turn off the Instant Pot.
Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 1/2 cups of bottled water. Add all spices, and stir well, making sure to scrape the bottom of the stainless steel liner to the Instant Pot, to loosen any onion or garlic. Stir until all ingredients are well blended.
Place the lid on the Instant Pot, until it beeps and locks, and MAKE SURE the pressure valve is set to ‘SEALING’, AND NOT VENTING. Press the manual button and set the timer to ’30’ minutes. Allow the Instant Pot to build and release pressure automatically, do not manually release pressure. This is what will infuse the flavors into the sauce.
Once the Instant pot has released the pressure, and beeps, check to make sure the pressure button is down, and carefully, and with a pot holder, turn the pressure valve gently to VENTING, making sure all the pressure has been released. Remove the lid from the Instant Pot, and stir the sauce.
The sauce will have thickened during cooking, and may be a little thicker in the bottom of the pot. Stir to blend. All sauce to cool, and pour into a covered container, or into glass jars. If you’re using jars, you’ll need more than 1 or 2, depending on how large the jars are. If they’re 16 ounce jars, you may need 4 or more.
Refrigerate the sauce up to 7 days. You can freeze the sauce for later use, up to 4 months.
FOR THE SAUCE:
Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 111mgSodium: 2155mgCarbohydrates: 47gFiber: 4gSugar: 19gProtein: 34g
These are a few items I find helpful in my own kitchen when preparing this Instant Pot Spaghetti & Meatballs Recipe:
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and WarmerGorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)J.A. HENCKELS INTERNATIONAL 31161-201 CLASSIC Chef’s Knife, 8 Inch, BlackOXO Good Grips Mixing Bowl Set with Black Handles, 3-PieceOXO 1190600 Good Grips Nylon Spoon, BlackOXO 1190900 Spaghetti Server BlackY YHY 8-1/4-inch Porcelain Soup Bowls/Rim Bowl Set, White, Set of 4