1 lb of fresh meat balls
24 oz jar of sauce
3 cups of beef stock
1 tbsp olive oil
1 box of spaghetti pasta (16 oz)


  1. Add the oil to the pot, select ‘saute’, and allow the pot to heat up.
  2. Add meatballs and cook at least 4 minutes without moving. If you move them too early they will be stuck to the bottom and will pull apart.
  3. Flip them over and cook another 2-3 minutes.
  4. Flip them on their sides and cook one least time for 2-3 minutes.
  5. Take the meatballs out of the pot.
  6. Add the beef stock and scrape off the bits of meatballs stuck to the bottom of the pot.
  7. Add the sauce.
  8. Break the spaghetti in half and put it into the pot ensuring that it is submerged in the mixture.
  9. Add the meatballs back into the pot, laying them on top.
  10. Put on the lid and set to high pressure for 8 minutes.
  11. Quick release when the timer goes off.
  12. Stir it for a couple of minutes to loosen the noodles and allow it to thicken.


  • I like using pre-made meatballs from the store.
  • I also tend to get pork meatballs versus beef just for variation.
  • You can always add some Italian seasoning for extra flavor too. My Instant Pot frozen meatball version includes it, but it really depends on the sauce you are using.