Best 6 Instant Pot Spaghetti And Meatballs Florentine Recipes
Do you crave a delectable and comforting dish that combines the classic flavors of spaghetti and meatballs with the freshness of spinach and the richness of cheese? Look no further than our ultimate recipe for Instant Pot Spaghetti and Meatballs Florentine! This ingenious recipe utilizes the convenience of your Instant Pot to create a hearty and flavorful meal that's sure to become a family favorite. With tender meatballs smothered in a savory tomato sauce, perfectly cooked spaghetti, and a vibrant spinach and cheese topping, this dish promises an explosion of flavors and textures that will tantalize your taste buds. Get ready to embark on a culinary journey that combines the best of Italian and Florentine cuisine, resulting in a dish that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT SPAGHETTI AND MEATBALLS
Instant Pot Spaghetti and Meatballs - instant comfort meal with only 3 main ingredients! Your favorite jar of pasta sauce and frozen meatballs are our secret shortcut to this quick and easy one pot spaghetti meal. It's going to be your family favorite in no time.
Provided by Shinee D.
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Arrange meatballs in Instant Pot in one layer.
- Break spaghetti in half and arrange them over the meatballs in criss cross layers. (See image below.)
- Drizzle olive oil over spaghetti.
- Pour pasta sauce and water, making sure spaghetti is completely covered.
- Cover and set the Instant Pot to manual for 10 minutes at high pressure.
- Quick release pressure and carefully open the lid.
- Serve with Parmesan cheese and fresh basil.If you tried this recipe, I'd love to read your feedback. Please leave your comment and rating below, or share on Instagram with #busycooks and tag us @busy_cooks. Thank you!!
Nutrition Facts : ServingSize 1 serving, Calories 676 kcal, Sugar 16.3 g, Sodium 1724 mg, Fat 33.1 g, Carbohydrate 68 g, Protein 26.8 g, Cholesterol 79.2 mg
INSTANT POT BEST SPAGHETTI & MEATBALLS
Mama Mia! Spaghetti & Meatballs cooked together at the same time? In ONE pot?! You'd-a betta believe it! Not only is this spaghetti done to legit approval, it's customizable!
Provided by Jeffrey
Categories Pasta
Time 21m
Number Of Ingredients 15
Steps:
- Add the oil and butter to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. Once melted, add in the shallots and garlic and sauté for 3 minutes
- Add in the meatballs (frozen or raw) followed by the broth, 1 1/2 cups of the marinara sauce, oregano and the spicy ingredients (if using - if not, simply leave them out). Stir well.
- In batches, break the spaghetti in half and place in the pot (I know it's a sin for some to break spaghetti, but for it to cook properly and fit in the pot, this needs to be done - it'll still feel long, cook perfectly AND it creates more servings!)
- DO NOT STIR the spaghetti, but smooth it out with a spoon so it's submerged under the broth.
- Top with the cherry tomatoes, secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure and set the time for 8 minutes. Quick release when done
- Give the spaghetti a stir. If it appears to clump together a bit, it will quickly detach once stirred and while the noodles should be perfectly al dente, they will also soften in a few moments of resting. If the sauce appears a bit thin, not to worry as that will all change! Add in the remaining 1 1/2 cups of marinara sauce along with the Parmesan and the Boursin or cream cheese (if using) and give it a final stir and let rest for about 3-5 minutes before serving as the sauce will thicken even more.
- Place in bowl and serve with additional parmesan cheese if desired.
- Mamma Mia Mangia!
Nutrition Facts : Calories 650 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 45 grams fat, Fiber 7 grams fiber, Protein 26 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 2431 grams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
SPAGHETTI AND MEATBALLS IN THE INSTANT POT®
This is a fast way make a spaghetti and meatball recipe. For convenience's sake, store-bought fresh meatballs are being used, although homemade meatballs can be used instead.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Pour water in a multi-functional pressure cooker (such as Instant Pot®). Add spaghetti and mix to ensure noodles are separate.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place noodles in a covered dish and keep warm.
- Add meatballs, crushed tomatoes, and minced garlic to the Instant Pot®. Stir to ensure meatballs are covered by the sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with garlic powder, Italian seasoning, sugar, salt, and oregano. Stir to combine.
- Place noodles in a bowl and serve with meatballs and sauce.
Nutrition Facts : Calories 766.9 calories, Carbohydrate 68.7 g, Cholesterol 137.7 mg, Fat 32.1 g, Fiber 6.3 g, Protein 50.3 g, SaturatedFat 11.6 g, Sodium 532 mg, Sugar 2.5 g
INSTANT POT® SPAGHETTI AND MEATBALLS FLORENTINE
There's a lot your Instant Pot® can do to make family dinner easier, but one of its best tricks is making this homemade spin on spaghetti and meatballs into a truly delicious one-pot meal. Part of the magic comes from combining the sauté and pressure-cooking functions. Herbed turkey meatballs get seared and the insert gets deglazed, so the browned bits left behind by the meatballs infuse the entire dish with savory flavor. Then, meatballs, pasta and sauce ingredients are put under pressure, which turns three steps into one: making the cheesy sauce, finishing the meatballs and cooking the pasta. After a short time under pressure, all that's left to do is stir in fresh spinach until it's silky. A final dusting of Parmesan and pepper, plus a squeeze of lemon will make this dish truly perfect.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In large bowl, mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon of the pepper. Shape mixture into 12 (2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
- Stir broth and whipping cream into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
- Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir cream cheese and Parmesan cheese into mixture 1 to 2 minutes or until cheese is melted and spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Stir in remaining 1/4 teaspoon pepper, the spinach and lemon juice until spinach wilts. Top with additional Parmesan cheese.
Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 1/2 Cups, Sodium 1200 mg, Sugar 3 g, TransFat 1/2 g
INSTANT POT® SPAGHETTI WITH MEATBALLS
Spaghetti and meatballs has never been easier! This one-pot wonder uses the Instant Pot® to turn an everyday dinner into a delicious one-pot pasta feast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In large bowl, mix beef, bread crumbs, onion, milk, egg, garlic, Worcestershire sauce, salt and pepper. Shape mixture into 12 (2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using tongs, transfer meatballs to plate.
- Stir pasta sauce and broth into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
- Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir mixture 30 to 60 seconds or until spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Let stand 5 minutes. Top with Parmesan and basil.
Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 7 g, TransFat 0 g
PRESSURE COOKER SPAGHETTI AND MEATBALLS
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram
Tips:
- Use a combination of ground beef and pork for the meatballs. This will give them a more flavorful and moist texture.
- Don't overcook the meatballs. They should be cooked through, but still slightly pink in the center.
- Use a good quality marinara sauce. This will make a big difference in the overall flavor of the dish.
- Add some frozen spinach to the sauce. This will give it a boost of nutrients and flavor.
- Garnish the dish with fresh basil or parsley. This will add a pop of color and freshness.
Conclusion:
This Instant Pot Spaghetti and Meatballs Florentine is a delicious and easy-to-make meal that is perfect for a busy weeknight. The meatballs are moist and flavorful, the sauce is rich and flavorful, and the spinach adds a boost of nutrients and flavor. This dish is sure to please the whole family.
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