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Instant Pot One Million Dollar Spaghetti

Instant Pot One Million Dollar Spaghetti and Meatballs

How to make the most perfect, cheesy, meaty, spaghetti in your Instant Pot that tastes like one million dollars.
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Course: Main Course
Cuisine: Italian
Keyword: Instant Pot, one million dollar spaghetti
Prep Time: 12 minutes
Cook Time: 8 minutes
Sitting time after adding the final cheese mixture: 10 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 536kcal
Author: David Wayne
Cost: $16


  • Instant Pot
  • Large Mixing Bowl


Pressure Cook

  • 16 oz Spaghetti Uncooked
  • 1 lb Spicy Italian Sausage Mild Italian Sausage could be substituted
  • 14 oz Frozen Italian Meatballs Thawed
  • 24 oz Jar of Spaghetti/Marinara Sauce We use an Olive Oil and Garlic Marinara from Costco
  • 14 oz Can of Diced Tomatoes
  • 3 + 1/4 cups Chicken Broth
  • 1 Large Yellow Onion Sliced
  • 4 Cloves Garlic Diced
  • 2 Tbsp Olive Oil

Melt In

  • 15 oz Ricotta Cheese One Container
  • 2 cups Mozzarella Cheese Fresh Shredded Preferred
  • 1 cup Mild Cheddar Cheese Fresh Shredded Preferred
  • 1/2 cup Parmesan Cheese Fresh Shredded Preferred
  • 1 tsp Parsley Dry
  • 1 tsp Oregano
  • 1/4 tsp Black Pepper Freshly Ground Preferred
  • 1/2 tsp Salt


  • Add and mix 15 oz ricotta cheese, 2 cups of mozzarella cheese, salt, pepper, oregano and parsley in a medium large mixing bowl and let sit on the counter


  • Dice 4 garlic cloves
  • Julian slice 1 onion
  • Press sauté on the instant pot
  • Once the instant pot displays "Hot", add the olive oil to the pot
  • Add the Italian sausage to the pot and break it up with a flat wooden spatula
  • Add sliced onions to the sausage and stir every few minutes until sausage is just about completely browned (about 8 minutes)
  • Drain any fat, add diced garlic, stir and let the garlic sit with the browned Italian sausage for a minute

Pressure Cook

  • Add the chicken broth and stir, making sure the pot bottom is scraped clean
  • Break the spaghetti in half and layer a handful at a time in different directions to prevent spaghetti from sticking together
  • Use a spatula to even out the spaghetti and get it all under the chicken broth as best as possible
  • Add one can of diced tomatoes evenly across the spaghetti, do not stir
  • Pour a jar of your favorite marinara or spaghetti sauce evenly across the top of the diced tomatoes, do not stir
  • Add the thawed Italian meatballs evenly onto the sauce and push them into the sauce
  • Put the instant pot lid on, seal the pressure release valve, and pressure cook for 8 minutes


  • Shred 1 cup cheddar and 1/2 cup parmesan cheese
  • After 8 minutes are complete, open the pressure valve to release the steam
  • Once the pin drops, remove the lid and stir the spaghetti
  • Add the cheese mixture to the top of the spaghetti in the instant pot, stir cheese into the spaghetti, and put the lid back on
  • Let sit for ~10 minutes, remove the lid, and stir the warmed cheese into the spaghetti
  • Using long tongs, plate the spaghetti and top with meatballs
  • Top with ~2 Tbsp shredded cheddar cheese and ~1 Tbsp of shredded parmesan cheese
  • I use a kitchen torch to melt the cheese, you could also place the plate under the broiler for a minute or dig in as it is



Serving: 1.5cups | Calories: 536kcal