spaghetti os

The most SOS recipe there ever was - Instant Pot Pasta and Meatballs! Bites of pasta, tender meatballs, caramelizey tomato sauce, and some herbed lemon ricotta on top.

Instant Pot Pasta with Meatballs 

olive oil (2 especially

chicken meatballs

tomato pasta sauce

chicken broth

pasta

salt and pepper

ricotta

lemon

garlic clove, finely grated

olive oil

mixed chives, parsley, basil

Place meatballs in the Instant Pot; drizzle with olive oil. Sauté for a couple minutes to get the meatballs a bit browned on the outside &#8211; they don&#8217;t need to be fully thawed.

Add in this order: pasta, sauce, chicken broth. Do not stir. Cook on high pressure for 3 minutes. 

Release steam right away (so your pasta doesn&#8217;t overcook and get mushy). Stir to incorporate. A small amount of sticking is normal, but with a few gentle stirs it will lift up and come together perfectly. It will be saucy at first; if you let it rest a few minutes, the sauce will absorb into the pasta and it&#8217;ll get a little less saucy. It&#8217;s delicious to eat either way!

Mix your herbed ricotta ingredients together while the pasta cooks.

Serve the hot pasta in bowls with dollops of the ricotta over the top. Mwah!

Damn!loved your recipe
This looks so good! I need to try it out this weekend! Thank you!!!

Can this be done in a slow cooker?

This was super frustrating for me as well. I think you have to put a layer of liquid on the bottom in between the bottom of the pot and the noodles, otherwise the noodles just burn.

This was so easy &amp; delicious!  My kids (ages 3 &amp; 5) even loved it and they are pretty picky lately.  The ricotta mixture is so amazing on top of the pasta...my new go to pasta recipe!  I did add 2 cups of pasta the second time I made it and felt this made better use of the liquid in my pot:)

Finally made this, after having the ingredients sitting here for a week. Don’t know why I waited! So so SO good! I used the Boursin cheese and zested a lemon into it while the pasta cooked. Brilliant! I also used frozen Jones Farm Chicken Meatballs from Costco. It turned out perfect! And if you think you can skip the creamy element, don’t do it! It enhances this so much!

Personally, I have tried a lot of these type of recipes and I always find that “no stir” step to be the kiss of death. I think it may depend on the model of IP? Whatever the reason, in my experience it is vital that I DO STIR!!! I have an IP model that doesn’t give a burn message but will begin the cook cycle without fully coming to pressure. That happens to me on this recipe if I try it as written. I have to stir. Once I do that it’s a great recipe lol.

Thank you for this SOS series!  As a busy mom of 3 littles getting back into the school routine, I have appreciated and enjoyed these recipes!  This one was a hit tonight for the whole family and it was really easy to put together.  I had some herbs left over in my garden which I used up in this recipe.  I like how the lemon ricotta makes this feel like a gourmet meal.  Thank you again for the great recipes.  I'm a big fan of POY! :D

Made this tonight! I added diced zucchini and mushrooms and did it on the stovetop. I used the one pot method, so cooked everything together. It took about 20-30 minutes to cook everything down and get saucy, stirring often so it didn’t stick. I usually don’t love a plain spaghetti, but the mascarpone topping was a really nice note to elevate it. It was the perfect easy weeknight dinner and everyone in my house loved it. Next time I think I’ll add some roasted breadcrumbs!

I'm giving this 4 stars for flavor, but technically my experience with this was 3 stars because I don't have an InstaPot brand pressure cooker, so sharing in case it's helpful. :) I used a Mueller pressure cooker, and 3 minutes was not even close to enough time to cook the noodles. I didn't know this until I stirred it all together, at which point I realized it needed to cook more, but once it was done it was *burned* so bad on the bottom that it was a little bitter. Still delicious, but it definitely affected it!

Not an issue if you have an IP, but if you have another brand, maybe add on a couple minutes to be sure. :) That lemony, creamy component on top cannot be skipped either, it was my favorite part! I made a vegan cashew ricotta with lots of lemon, garlic, and chives.

Will definitely make this combo again with some adjustments for my pressure cooker!

This was delicious and we had no burning issues in the Instant Pot.  Used some frozen POY chicken meatballs, but did not bother browning them because they had some browning from when I had baked them.  Dumped everything in the IP in the order stated, didn't stir, done perfectly in the 3 minutes.  After releasing pressure, I allowed it to sit in the IP with the lid off for about 10 minutes to thicken up.  I had about 3 oz. of mascarpone and mixed that with some whipped cream cheese to make the creamy element, which was amazing. The only thing I might do differently next time is add another 1/4 cup of ditalini, because the 32 oz. of sauce could accommodate it. Definitely a make-again dish!

Cooking pasta and meatballs like this feels like magic! I did get a burn message the first time, but I just opened it up and scraped tte bottom a bit and then started again and everything came out perfect. I even used some little dinosaur shaped pasta from Whole Foods which made my kids love it even more! Delicious!

This recipe was definitely yummy but unfortunately I got the dreaded burn signal from my IP 😕 I followed all instructions exactly and this is with the updated recipe. I ended up dumping the whole thing into a pot and cooking on the stovetop as the noodles were still hard. This is too bad because it would have been a great quick recipe to have ready for my kids after work. Let me know if there are any changes that make this recipe work better in the IP!

This was super yummy and not too much work on a weeknight. Next time however, I will combine the pasta, pasta sauce, and chicken stock before putting them in the instant pot. Some of my pasta did not cook fully and i think that is because it went in first and some snaked it’s way down in the depths with the meatballs, too far from the liquid to get a good cooking.

I love the idea of this recipe but the specifics need work, at least based on my experience with it tonight. No burn notice (yay!) BUT the pasta was very, very under done and it was far too much sauce for the amount of pasta used. Next time, I will up the pasta to at least 2 cups and cook for longer (5 or 6 minutes). Hopefully will turn out better with those adjustments.

https://content.jwplatform.com/videos/XBs0lqf7.mp4

The most SOS recipe there ever was – Instant Pot Pasta and Meatballs! Bites of pasta, tender meatballs, caramelizey tomato sauce, and some herbed lemon ricotta on top.

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Instant Pot Pasta with Meatballs

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