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20-Minute Instant Pot Spaghetti with Sausage Meatballs
20-Minute Instant Pot Spaghetti with Sausage Meatballs
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Level:Easy
Total: 20 min
Active: 15 min
Yield:4 to 6 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 6 servings
Calories
502
Total Fat
32 g
Saturated Fat
10 g
Carbohydrates
35 g
Dietary Fiber
3 g
Sugar
5 g
Protein
18 g
Cholesterol
60 mg
Sodium
611 mg
You'll be amazed at how quickly this spaghetti with sausage meatballs comes together, thanks to the Instant Pot! Rolling prepared Italian sausage into balls makes for a simple and flavorful meatball -- no additional ingredients required. Plus, the tomato puree, garlic and fresh basil provides a smooth, delicious sauce without any extra work. Enjoy with an extra sprinkle of grated Parmesan for a quick and easy meal.
Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.
Cook’s Note
Settings may vary on your Instant Pot depending on the model. Please refer to the manufacturer's guide.
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