Instant Pot Spaghetti and Meatballs is an easy and delicious pressure cooker pasta recipe.  This family dinner recipe uses gluten free pasta and is loaded with gluten free meatballs and Classico Tomato Basil pasta sauce.

Instant Pot Spaghetti and Meatballs is a pressure cooker version of a classic dinner recipe perfect for weeknights.

This spaghetti and meatballs recipe takes about thirty minutes from start to finish and serves four to six people.  

Add a side salad and garlic bread and you have a hearty meal for your family to enjoy.

The quality of gluten free pasta has improved so much over the years that with every mouthful you will be surprised that it is gluten free.  Your whole family will enjoy this one pot meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Instant Pot spaghetti, I started by dumping a pound of frozen, fully cooked, gluten free meatballs into the bottom of my Instant Pot.

Then I broke some Catelli gluten free spaghetti noodles in half so that they would fit into the pot.

I sprinkled the pieces of spaghetti noodles into the pot at all different angles so that they would not stick together when cooking.

Next I poured some water over the spaghetti in the Pot but I did NOT STIR!

Then I added some salt, pepper, garlic powder and onion powder to the pot.

Next I poured some Classico Tomato Basil sauce over the spaghetti, covering as much of the noodles as possible.  You could choose your favourite pasta sauce.

I had leftover sauce that I put in the fridge to save to add if there were any leftovers to heat up the next day.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 4 minutes.

When the Instant Pot was done cooking, I allowed it to do a Natural Release for 4 minutes before turning the steam release handle to the venting position.

I removed the lid.

Then I stirred the contents of the Pot and allowed it to sit for a couple of minutes before serving.

Before serving I gave the contents another quick stir.

Instant Pot Spaghetti and meatballs is a quick and easy one pot meal that allows you to feed your family a full, hot dinner even on those busy weeknights.

This gluten free version of Instant Pot Spaghetti and Meatballs will satisfy the appetites of young and old alike whether or not they need to avoid gluten.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some more Instant Pot Pasta Recipes for you to enjoy...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Instant Pot Spaghetti and Meatballs:

• 1 lb gluten free frozen meatballs, fully cooked
• 340 grams Catelli gluten free spaghetti (1 box)
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2.5 cups water
• 30 oz gluten free spaghetti sauce (I used Classico Tomato Basil)

How to Make Instant Pot Spaghetti and Meatballs:

1. Dump frozen meatballs into the Instant Pot
2. Break spaghetti in half and place it criss cross on top of the meatballs so it does not stick together when cooking.
3. Pour the water over the spaghetti. Do not stir!
4. Sprinkle all the spices into the Pot. Do not stir!
5. Pour the pasta sauce over the spaghetti trying to cover as many of the noodles as possible. Do not stir!
6. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 4 minutes.
7. Once the Instant Pot is done cooking, allow it to do a Natural Release for 4 minutes before turning the steam release handle to the venting position.
8. Remove the lid and stir the contents well.
9. I allowed the spaghetti and meatballs to sit for a couple of minutes after combining.
10. Stir again before serving.
11. Enjoy!