Instant Pot Spaghetti and Turkey Meatballs is the kind of weeknight dinner that saves my sanity. It’s one pot, it’s cozy, and it tastes like you babysat a pot of sauce for hours when you definitely didn’t. If you’ve ever come home tired and stared at a box of spaghetti wondering how you’ll pull it off fast, this recipe is your new back-pocket hero. The pasta cooks right in the sauce, the turkey meatballs stay tender, and cleanup is simple. I make this for busy nights, game nights, and those “I need comfort food now” moments. Let me show you exactly how I do it and how you can tweak it to fit your kitchen.
Recipe Overview
I built this recipe to make dinner as hands-off as possible, with simple ingredients you probably have. You’ll get a pot full of saucy noodles and juicy turkey meatballs in under 40 minutes from start to finish. The sauce thickens as the pasta cooks, which means every strand is coated with flavor. This is a lighter spin on a classic, but it still tastes rich and saucy. It’s also super forgiving, so if you’re new to pressure cooking, you’re good.
What you’ll need
- Lean ground turkey for tender meatballs.
- Spaghetti, broken in half so it fits easily.
- Jarred marinara or your favorite tomato sauce.
- Onion and garlic for a flavor base.
- Egg and breadcrumbs to hold the meatballs together.
- Milk or water to keep the meatballs juicy.
- Olive oil, salt, pepper, and Italian seasoning.
- Grated Parmesan and fresh basil for finishing.
If you love set-it-and-forget-it pasta dinners, you might also like this Instant Pot spaghetti with meat sauce. It follows the same idea and is great when you don’t have ground turkey on hand.
“I’ve made this three times now, and it’s the only way my kids want spaghetti. The turkey meatballs stay soft, and the pasta turns out perfectly saucy every time.”
How to Make Perfect Instant Pot Spaghetti and Meatballs
Let’s walk through this step by step so your pasta and meatballs cook evenly and the sauce doesn’t scorch on the bottom. The goal is tender meatballs, al dente pasta, and a silky sauce that clings to every noodle.
Step by step game plan
1. Mix the meatballs. In a bowl, combine ground turkey, egg, breadcrumbs, a splash of milk, grated Parmesan, minced garlic, salt, pepper, and a pinch of Italian seasoning. Mix gently with a fork or your hands just until combined. Overmixing makes tough meatballs. Scoop tablespoon-sized portions and gently roll into balls. If the mixture feels sticky, chill it for 10 minutes.
2. Sauté aromatics. Set the Instant Pot to Sauté. Add olive oil, then onion and a pinch of salt. Cook until the onion softens. Stir in garlic for 30 seconds. Hit Cancel.
3. Layer smart to prevent the burn warning. Pour in a bit of water to loosen any bits on the bottom, and scrape with a spoon. Deglazing is key. Add half the marinara, then scatter in the dry spaghetti, breaking the strands in half and laying them in a crisscross pattern so they don’t clump. Pour the rest of the marinara over the pasta. Add enough water to just cover the pasta. Don’t stir once the pasta is in.
4. Add the meatballs. Tuck the meatballs gently on top of the sauce. This keeps them from sticking to the bottom and steams them gently as the pasta cooks.
5. Pressure cook. Seal the lid and cook on High Pressure. The sweet spot for spaghetti is about half the time listed on the box, minus one minute. Most spaghetti finishes in 6 to 7 minutes. When time is up, quick release carefully.
6. Stir and rest. Open the lid, stir gently to separate any noodles, and let everything sit on Keep Warm for 2 to 3 minutes. The sauce thickens as it rests. If it looks too thick, splash in a little hot water. If it looks thin, let it sit another minute.
7. Finish and serve. Taste and adjust salt and pepper. Add a knob of butter or a drizzle of olive oil for a silky finish. Top with Parmesan and torn basil. It’s ready to go with a side salad or some crusty bread.
By the way, if your Instant Pot is already out on the counter this week, you’ll love the cozy vibes of this Instant Pot chicken noodle soup. It’s another one-pot wonder that saves dinner on chilly nights.
Recipe Tip
Turkey can dry out if you’re not careful, but a few little tricks keep everything tender and flavorful:
Flavor swaps and shortcuts
Hydrate the breadcrumbs. A tiny splash of milk mixed into the crumbs turns them into a moisture booster. If you’re dairy-free, water works. Even a spoon of broth is great.
Go gentle on mixing. Fold the turkey mixture just until combined. Think minimum effort for maximum tenderness.
Don’t skip deglazing. After sautéing the onion and garlic, add a bit of water and scrape up the browned bits. This helps you avoid the burn message and adds flavor to the sauce.
Layer the pasta correctly. Keep the spaghetti mostly submerged in liquid but don’t stir after layering. Pasta on the bottom plus stirring equals sticking.
Use good sauce. Because the sauce is the backbone here, pick one you like straight from the jar. Or make your own if you’re feeling it.
Double it smartly. You can double the turkey meatballs and spaghetti. Keep the liquid just enough to cover the pasta and maintain the same pressure cook time. The pot might take a couple more minutes to come to pressure, but the cooking time stays the same.
Curious about other Instant Pot comfort meals that feel restaurant-delicious at home? Try this creamy Instant Pot mushroom risotto. It’s shockingly easy, just like this pasta.
Storage & Reheating Tips
Leftovers make me weirdly happy with this recipe because they reheat like a dream. Here’s how to keep everything tasting fresh on day two and three.
- Fridge: Store in an airtight container for 3 to 4 days. A small drizzle of olive oil before sealing keeps the noodles from clumping.
- Freezer: Freeze the meatballs in sauce without the pasta for best texture. Freeze up to 3 months. Cook fresh spaghetti when you’re ready to serve.
- Microwave: Reheat in 60 to 90 second bursts, stirring between rounds. Add a splash of water or broth to loosen the sauce.
- Stovetop: Rewarm over low heat with a splash of water and a little butter until silky again.
- Make-ahead: Roll the meatballs in the morning, cover, and refrigerate. At dinner, you’re minutes away from a complete meal.
More One Pot Pasta Recipes
If this dinner hits the spot, you’ll want a few more one-pot classics in your rotation. I keep a short list of go-to recipes that deliver big comfort with minimal cleanup. Here are a few that readers love and my family asks for on repeat.
– For the nights when you want a sandwich-style cozy meal, bookmark these Instant Pot French dip sandwiches. Not pasta, but definitely one pot, and so satisfying.
– If you’re building your pressure-cooker playlist, browse the full list of favorites in the Instant Pot recipes collection. Plenty of simple weeknight winners there.
– Craving something hearty and tomato-y but slightly different from spaghetti? The Instant Pot shipwreck stew is a fun, nostalgic bowl of goodness that cooks fast and feeds a crowd.
– On chilly evenings, the Instant Pot broccoli cheddar soup is super creamy and great with a side of garlic bread.
Common Questions
Can I use whole wheat spaghetti?
Yes. Reduce the pressure cook time slightly since whole wheat softens faster. Try 5 minutes, then check. If it needs a touch more, let it rest on Keep Warm for a minute or two.
How do I keep the pasta from sticking?
Layer the dry spaghetti in a crisscross pattern and don’t stir after you add the pasta. Stir gently after cooking to separate the strands.
What if I get the burn warning?
Cancel, quick release, and open the pot. Stir well, scrape the bottom to remove any stuck bits, add a splash of water, and resume cooking. Deglazing after sautéing helps prevent this.
Can I swap turkey for beef or chicken?
Absolutely. Ground beef or chicken works fine. If using extra-lean meat, add a teaspoon of olive oil to the meatball mix for moisture.
How can I make it dairy-free or gluten-free?
Use dairy-free milk or water in the meatballs and skip the Parmesan. For gluten-free, pick gluten-free spaghetti and breadcrumbs, then reduce the cook time by a minute to protect the texture.
A tasty little wrap-up
I make Instant Pot Spaghetti and Turkey Meatballs when I want a dinner that practically cooks itself and makes the house smell amazing. It’s fast, family-friendly, and flexible, which is pretty much everything I want on a busy night. If you like comparing versions and picking up extra tips, both Instant Pot Spaghetti and Turkey Meatballs – Skinnytaste and Instant Pot Spaghetti and Turkey Meatballs – Taste And See offer smart pointers too. Give this one a try soon, tweak it to your taste, and let it earn a spot in your weeknight rotation. Your future self will be very happy at 6 pm.
Instant Pot Spaghetti and Turkey Meatballs
Ingredients
For the Meatballs
- 1 lb Lean ground turkey Use extra-lean for lower fat content.
- 1 large Egg Acts as a binder for the meatballs.
- 1/2 cup Breadcrumbs Hydrate with milk or water.
- 1 tbsp Milk or water Keeps the meatballs juicy.
- 1/4 cup Grated Parmesan Can be omitted for a dairy-free option.
- 2 cloves Minced garlic Adds flavor to the meatballs.
- 1 tsp Salt Adjust to taste.
- 1/2 tsp Black pepper Freshly ground is preferred.
- 1 tsp Italian seasoning For additional flavor.
For the Pasta and Sauce
- 8 oz Spaghetti Broken in half for easy fitting.
- 24 oz Jarred marinara sauce Choose your favorite brand.
- 1 medium Onion Chopped, for the sauté base.
- 2 tbsp Olive oil For sautéing the aromatics.
- 1 cup Water Additional water to cover the pasta.
Instructions
Preparation
- In a bowl, combine the ground turkey, egg, breadcrumbs, milk, Parmesan, minced garlic, salt, pepper, and Italian seasoning, and mix until just combined.
- Scoop tablespoon-sized portions from the mixture and roll into balls, then chill for 10 minutes if the mixture feels sticky.
Cooking
- Set the Instant Pot to Sauté. Add olive oil, onion, and a pinch of salt. Cook until the onion softens, then add garlic for 30 seconds.
- Press Cancel. Pour in a bit of water and scrape the bottom to deglaze. Add half of the marinara sauce, then lay the broken spaghetti in a crisscross pattern.
- Pour the remaining marinara over the spaghetti, then add enough water to just cover the pasta; do not stir.
- Gently tuck the meatballs on top of the sauce without stirring.
- Seal the lid and cook on High Pressure for 6-7 minutes, then perform a quick release.
- Open the lid, stir gently to separate noodles, and let sit on Keep Warm for 2-3 minutes; add hot water if sauce is too thick.
- Taste and adjust salt and pepper, then finish with butter and fresh herbs before serving.
