Instant Pot Pasta and Meatballs is the perfect dish for busy families and anyone who craves a comforting meal without spending hours in the kitchen. This recipe combines the ease of pressure cooking with classic Italian flavors, making it a go-to for quick weeknight dinners. Did you know that the average American consumes about 20 pounds of pasta each year? It’s no wonder pasta dishes like this are so beloved!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 servings | 10 minutes | 25 minutes | 35 minutes | 450 |
Ingredients for Instant Pot Pasta and Meatballs
- 1 lb ground beef (or turkey)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 lb pasta (penne or rotini)
- 3 cups marinara sauce
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 1 cup ricotta cheese
- Fresh basil for garnish
Instructions for Making Instant Pot Pasta and Meatballs
Step 1: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined. Form the mixture into meatballs, about 1 inch in diameter.
Step 2: Turn on the Instant Pot and select the ‘Sauté’ function. Add a splash of olive oil and brown the meatballs in batches, ensuring they get a nice golden crust on each side. This should take about 5 minutes. Remove the meatballs and set them aside.
Step 3: Add the pasta to the pot, followed by the marinara sauce and chicken broth. Stir to combine and ensure that the pasta is submerged in the liquid. This is crucial for even cooking.
Step 4: Gently place the browned meatballs on top of the pasta. Do not stir, as you want the meatballs to steam and cook properly. Close the lid of the Instant Pot, ensuring the valve is set to ‘Sealing’.
Step 5: Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 5 minutes. Once the cooking is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining pressure.
Step 6: While the pasta and meatballs are cooking, prepare the lemon herb ricotta. In a medium bowl, stir together the ricotta cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. This creamy mixture will add a delightful freshness to the dish.
Step 7: Once the pressure has released, carefully open the Instant Pot lid. Stir the pasta and meatballs gently to combine, and serve hot. Top each serving with a dollop of lemon herb ricotta and a sprinkle of fresh basil for garnish.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 30g |
| Carbohydrates | 50g |
| Fat | 15g |
| Fiber | 3g |
Tips and Variations for Instant Pot Pasta and Meatballs
- Swap the Meat: Feel free to use ground turkey, chicken, or even a plant-based meat substitute for a healthier option.
- Make it Spicy: Add red pepper flakes to the meatball mixture or the sauce for a spicy kick.
- Vegetable Boost: Toss in some spinach or kale for added nutrients. You can add these in the last 2 minutes of cooking.
- Different Pasta Shapes: While penne and rotini work best, you can use any pasta shape you prefer. Just adjust the cooking time if necessary.
- Meal Prep: This dish is great for meal prep! Store leftovers in airtight containers in the fridge for up to 3 days.
Kitchen Equipment Needed
- Instant Pot or pressure cooker
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water to keep it moist.
Pairing Suggestions: Serve this hearty dish with a side salad drizzled with balsamic vinaigrette or a glass of red wine, such as Chianti or Sangiovese, to complement the rich flavors.
This Instant Pot Pasta and Meatballs recipe is a time-saving, flavorful dish that’s perfect for busy weeknights or family dinners. The combination of savory meatballs, al dente pasta, and fresh ricotta is sure to satisfy everyone at the table. If you enjoyed this recipe, don’t forget to share it with friends and subscribe to the blog for more delicious recipes!
Q: Can I use frozen meatballs instead of homemade?
A: Yes, you can use frozen meatballs! Just add them directly to the Instant Pot with the pasta and sauce without thawing, but you may need to increase the cooking time by a few minutes.
Q: How do I make this recipe gluten-free?
A: To make this recipe gluten-free, use gluten-free pasta and substitute breadcrumbs with gluten-free options. Ensure that your marinara sauce is also gluten-free.
Q: Can I use whole wheat pasta?
A: Absolutely! Whole wheat pasta can be used for added fiber and nutrients. Just remember that it may require slightly different cooking times, so check the package instructions.
Q: What if I don’t have ricotta cheese?
A: If you don’t have ricotta cheese, you can substitute it with cottage cheese or cream cheese mixed with a bit of milk to achieve a similar creamy texture.
Q: How can I make this dish spicy?
A: To add some heat, incorporate red pepper flakes or diced jalapeños into the meatball mixture or the marinara sauce.
Q: What is the best way to reheat leftovers?
A: The best way to reheat leftovers is in the microwave for quick meals or on the stovetop with a splash of broth to keep the pasta from drying out.
Q: Can I add vegetables to this recipe?
A: Yes! You can add vegetables like bell peppers, zucchini, or mushrooms. Just sauté them with the meatballs or add them to the pot before sealing.
