Instant Pot Spaghetti and Meatballs (Gluten Free) - Danielle Walker Print

Instant Pot Spaghetti and Meatballs

Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 26 reviews

Super easy, 6 ingredient spaghetti and meatballs that cooks 6 minutes!

Ingredients

Scale

2 tablespoons extra-virgin olive oil

2 pounds frozen, uncooked meatballs*

1 1/2 teaspoons sea salt

1 teaspoon Italian seasoning 

2 12-ounce boxes dried gluten-free fusilli noodles (see blogpost for other pastas)

4 cups store-bought marinara sauce

4 cups unsalted chicken broth 

optional garnish: Dairy-Free Parmesan Cheese (Eat What You Love, pg 315)

Instructions

  1. Add the olive oil to the pot of an electric pressure cooker, such as an Instant pot, and turn the machine to sauté mode on high. Add the meatballs, salt, and Italian seasoning. Stir to combine. The meatballs will be browned slightly, but not defrosted or cooked through.
  2. Add the noodles overtop. Layer the sauce over the noodles, but do not stir. Add the broth overtop, and again do not stir. Secure the lid and set the valve to sealing. Select manual pressure on high and set the timer for 5 minutes.
  3. When the timer is finished, manually (or quick) release the pressure. Remove the lid and stir the pasta well.
  4. There will be some extra sauce at the top, but as you stir, the pasta will continue cooking and absorb some of the liquid. Serve hot, topped with dairy-free Parmesan cheese if desired.

If needed to thicken, switch the pot back to sauté mode for 30 to 60 seconds, until the sauce has reduced.

Notes

*I keep 4 pounds of these meatballs in my freezer at all times. I prefer the coconut flour option. I use this meatball master tray to make my life easier, freeze them raw, and just plop them into the pot uncooked and frozen! I haven’t tested it with cooked meatballs, but I think these would work just fine if you don’t have any premade.

Find it online: https://daniellewalker.com/instant-pot-spaghetti-and-meatballs/