The days of 2+ hours, slaving over a hot stove, cooking homemade spaghetti and meatballs with pasta and countless dirty pots are finally over! In about a half hour from start to finish, you can cook everything, including the pasta, in ONE pot. Amazing!
Ingredients:
- 1-2 Tbls oil {Amazon link
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- 1 lb meatballs, fully cooked - I only use my homemade meatballs
- 1 onion, diced
- 4 cloves of garlic - minced
- 4 14.5oz cans diced tomatoes {Amazon link
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- 1 8oz can tomato sauce {Amazon link
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- 2 cup chicken broth or water - I use homemade chicken bone broth {Amazon link
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- 1/4 cup of white wine - optional
- 1/2 tsp rosemary {Amazon link
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- 1.5 tsp basil {Amazon link
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- 1 tsp oregano {Amazon link
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- 1.5 tsp thyme {Amazon link
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- 1 tsp parsley {Amazon link
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- 1/8 tsp red pepper flakes {Amazon link
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- Black pepper and salt to taste
- 1 lb dry pasta - I used linguine
Instructions
Break the linguine noodles into thirds and set aside. Only use about 5/6 of the package for this recipe, since the full pack will be slightly too much.
Put 1-2 Tbsp oil into the Instant pot and hit the 'sauté' button. Once hot, add in the onions and garlic. Keep stirring frequently until the onions are browned. Turn the Instant Pot off.
Now you will add in all your ingredients in a layering type fashion. The goal is to get the noodles dispersed throughout the pot so they will not clump together while cooking. Put in a handful of noodles, then dump a can of tomatoes, some more noodles, some more liquid... you get the picture.
You need to make sure to add the 2 cups of chicken broth or water to this recipe. That is the liquid that will be absorbed by the noodles but will not make your sauce watery. I personally use my homemade chicken bone broth to get the extra nutrients from the homemade broth. Using chicken broth as opposed to water will intensify the flavor of the dish.
Stir all the ingredients well and make sure the noodles are not sticking up out of the liquid.
Put the lid on and make sure the valve is on sealing (not venting). Hit the 'manual' button and then make sure it is on high pressure, 7 minutes cook time.
When the 7 minutes of cook time is over, do a quick pressure release. Be careful of any splatter coming from the vent. I like to put a towel over the vent just in case that happens. I also use an oven mitt on my hand. Once the pressure has released, open the lid and stir. Let it stay on warming. I like to leave it sitting there, stirring occasionally, for about 8-10 minutes. It lets the flavors and liquids really intensify and the noodles to cook just a tad longer.
Ready to serve!
Some suggested accessories and ingredients for this recipe, see my full Instant Pot accessory list here:
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