INSTANT POT® SPAGHETTI WITH MEATBALLS

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Instant Pot® Spaghetti with Meatballs image

Spaghetti and meatballs has never been easier! This one-pot wonder uses the Instant Pot® to turn an everyday dinner into a delicious one-pot pasta feast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 15

1 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1/2 cup chopped yellow onion
1/4 cup milk
1 egg, slightly beaten
3 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
12 oz uncooked spaghetti, broken in half
Shredded Parmesan cheese, as desired
Shredded fresh basil leaves, as desired

Steps:

  • In large bowl, mix beef, bread crumbs, onion, milk, egg, garlic, Worcestershire sauce, salt and pepper. Shape mixture into 12 (2-inch) meatballs.
  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using tongs, transfer meatballs to plate.
  • Stir pasta sauce and broth into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
  • Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Gently stir mixture 30 to 60 seconds or until spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Let stand 5 minutes. Top with Parmesan and basil.

Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 7 g, TransFat 0 g

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