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Introduction
Using an Instant Pot to create this pasta and meatball recipe with this instant pot pasta formula is a game-changer for so many reasons.
The primary advantage is the ease it brings to the cooking process; with just a few simple steps, you’ll have a mouthwatering dish ready in no time.
Being a foolproof method, even novice cooks can confidently prepare this meal, ensuring a delicious outcome every single time. The Instant Pot not only combines cooking stages but also dramatically reduces the preparation time.
There’s no need to hover over the stove or juggle multiple pots and pans since this is a one-pot meal. There is no need to wait for a big pot of boiling water to cook pasta. Just add your ingredients – frozen meatballs, dry pasta, and jarred sauce – directly into the Instant Pot and let it do all the hard work for you. It’s the ultimate kitchen tool for fast, easy, and stress-free cooking.
Types of Pasta
The type of pasta you choose can greatly affect the end result of your dish. For this Instant Pot recipe, traditional long pasta like spaghetti is recommended due to its ability to absorb flavors and pair well with meatballs and sauce.
However, feel free to experiment with other types of pasta like linguine or fettuccine, which are similar in shape and size. Keep in mind that thicker or larger pasta types may require slight adjustments in cooking time to ensure they’re fully cooked.
Short pasta is also a great choice for this recipe. I often use elbow, bow tie, corkscrew, and penne pasta shapes. The main advantage of using a short pasta is it will not clump up after it’s cooked (so takes less work to un-clump). Also, it is easy and mess-free to enjoy!
You could experiment with other types of pasta like gluten-free pasta or low-carb pasta.
Regardless of the type of pasta you choose, this recipe remains easy and foolproof, making it a convenient choice for a quick, tasty meal.
For more on pasta shape, please see this post.
Special Note on Cook Time
While this Instant Pot pasta recipe is undeniably simple and foolproof, it’s worth noting that the cooking time can vary depending on the shape of the pasta and the brand you use. Each pasta type and brand will have unique cooking times specified on their packages, reflecting the time needed to achieve an al dente texture. So it might take some experimentation to get the time exactly right for the brands and types of pasta you use.
As a general rule of thumb for using an Instant Pot, cook the pasta for half the time stated on the package for al dente. If the recommended cook time is an odd number, then round down to the nearest whole minute. For example, if the package suggests 9 minutes, you would set your Instant Pot to cook for 4 minutes.
If you’re using short pasta, the cooking time will be half of the package’s specified time minus one additional minute. It’s always best to start with a lower cook time because there’s no going back for overcooked pasta.
On the other hand, if the pasta is too al dente or after the initial cook time, it’s an easy fix. Simply close the Instant Pot lid and let the residual heat within the pot finish cooking the pasta for a few more minutes. This way, you’ll achieve the perfect pasta texture every time.
Ingredients:
- 10-15 frozen meatballs, homemade or store-bought
- 1 lb dry pasta
- 1 jar (28 oz) of your favorite pasta sauce or tomato sauce
- 4 cups of water
- Optional: Dry herbs (Italian seasoning, garlic powder, onion powder, etc.)
- Optional: Parmesan cheese for topping
Instructions:
1. Place the frozen meatballs at the bottom of your Instant Pot.
2. Place dry pasta on top of the meatballs (if using spaghetti or long pasta, break it in half so it’ll fit into the inner pot), and try to spread and layer the noodles so they don’t all clump together.
3. Pour a jar of pasta sauce over the dry pasta, making sure most of the noodles are covered. *** DO NOT STIR ***
4. Pour in the 4 cups (approximately 1 jar) of water along the side of the pot. Be careful not to pour it on top of the pasta sauce. DO NOT STIR, but press any uncovered noodles down into the sauce. NOTE: You would not want too much pasta sauce to lay at the bottom of the pot since it will likely give you a “burn” error since the sauce is thicker in texture. That’s why we want to pour water along the side of the pot so the thinner liquid stays at the bottom.
This is how it looks when it’s ready to cook
5. Close the lid on your Instant Pot and set the pressure valve to the sealing position.
6. Set to manual cook on high pressure (See “Special Note on Cook Time” for more detail).
7. Once the cooking time has ended, carefully perform a quick pressure release by turning the pressure valve to venting.
8. Once the pin drops, carefully open the lid and stir the pasta and meatballs. It might look a bit watery at first, but it will thicken up as it cools and gets stirred.
9. Optional: Top with Parmesan cheese before serving.
Instant Pot Pasta
Equipment
- Instant Pot or pressure cooker
- Silicone or wooden spoon
Ingredients
- 10-15 Rrozen meatballs, homemade or store-bought
- 1 lb Dry pasta
- 1 jar Your favorite pasta sauce or tomato sauce 28 to 32 oz
- 4 cups Water
- few sprinkles Dry herbs (Italian seasoning, garlic powder, onion powder, etc.) Optional
- few sprinkles Parmesan cheese for topping Optional
Instructions
- Place the frozen meatballs at the bottom of your Instant Pot.
- Place dry pasta on top of the meatballs (if using spaghetti or long pasta, break it in half so it'll fit into the inner pot), and try to spread and layer the noodles so they don't all clump together.
- Pour a jar of pasta sauce over the dry pasta, making sure most of the noodles are covered. *** DO NOT STIR ***
- Pour in the 4 cups (approximately 1 jar) of water along the side of the pot. Be careful not to pour it on top of the pasta sauce. DO NOT STIR, but press any uncovered noodles down into the sauce. NOTE: You would not want too much pasta sauce to lay at the bottom of the pot since it will likely give you a "burn" error since the sauce is thicker in texture. That's why we want to pour water along the side of the pot so the thinner liquid stays at the bottom.
- Close the lid on your Instant Pot and set the pressure valve to the sealing position.
- Set to manual cook on high pressure (See "Special Note on Cook Time" for more detail).
- Once the cooking time has ended, carefully perform a quick pressure release by turning the pressure valve to venting.
- Once the pin drops, carefully open the lid and stir the pasta and meatballs. It might look a bit watery at first, but it will thicken up as it cools and gets stirred.
Special Note on Cook Time
- While this Instant Pot pasta recipe is undeniably simple and foolproof, it's worth noting that the cooking time can vary depending on the shape of the pasta and the brand you use. Each pasta type and brand will have unique cooking times specified on their packages, reflecting the time needed to achieve an al dente texture. So it might take some experimentation to get the time exactly right for the brands and types of pasta you use.
- As a general rule of thumb for using an Instant Pot, cook the pasta for half the time stated on the package for al dente. If the recommended cook time is an odd number, then round down to the nearest whole minute. For example, if the package suggests 9 minutes, you would set your Instant Pot to cook for 4 minutes.
- If you're using short pasta, the cooking time will be half of the package's specified time minus one additional minute. It's always best to start with a lower cook time because there's no going back for overcooked pasta.
- On the other hand, if the pasta is too al dente or after the initial cook time, it's an easy fix. Simply close the Instant Pot lid and let the residual heat within the pot finish cooking the pasta for a few more minutes. This way, you'll achieve the perfect pasta texture every time.
Conclusion
In conclusion, this Instant Pot pasta and meatballs recipe is a perfect example of how cooking can be simple, foolproof, and require minimal prep time compare to the traditional stovetop method. With the Instant Pot’s ability to consolidate cooking stages and the straightforward nature of this recipe, you’re well on your way to creating a delicious, homemade meal with ease.
Remember that the pasta type and cook time may require some slight adjustments depending on your preference and the specific brand you choose. With these insights, you’re ready to transform frozen meatballs, dry pasta, and jarred sauce into a mouthwatering dish, saving both time and effort without compromising on taste. Happy cooking!
You will also like these easy recipes:
- Instant Pot Honey Garlic Chicken
- Instant Pot Baby Back Ribs
- Instant Pot Chinese Beef Stew
- Minced Pork with Soft Tofu
- Easy Fried Rice
- Scrambled Eggs with Shrimp
Frequently Asked Questions (FAQs)
Which pasta should I choose for the Instant Pot Spaghetti and Meatballs recipe?
Traditional spaghetti is recommended, but linguine or fettuccine can also work well. Remember, thicker pasta might require slight adjustments in cooking time.
How do I calculate the cooking time for different types and brands of pasta in the Instant Pot?
A good rule is to cook for half the time indicated on the package for al dente pasta. If the package’s suggested cook time is an odd number, round down to the nearest whole minute. For short pasta, subtract an extra minute.
Is it possible to use frozen meatballs in the Instant Pot pasta recipe?
Absolutely! This recipe is designed for frozen meatballs, making it incredibly convenient.
Why is this pasta recipe perfect for Instant Pot beginners?
This recipe is straightforward and practically fail-safe, which makes it perfect for anyone new to using an Instant Pot.
How does cooking pasta in the Instant Pot reduce preparation time?
The Instant Pot combines various cooking stages and significantly reduces the time you would spend hovering over a stove, thus saving you time and effort.
I am going to try this recipe. I will admit, I have an Instant Pot but don’t use it super often. This is a great quick meal though that my kids will love.
This is a truly simple recipe that I cook at least once a week. I know so many who doesn’t use their instant pot often, but once you have a few easy and simple recipe in your rotation, it’ll make dinner time so much easier.