Instant Pot Homemade Spaghetti O's and Meatballs - Lunch Version
Saucy and flavorful this freezable Homemade Spaghetti O’s and Meatballs surpasses its canned counterpart in taste and quality. Chicken meatballs are seasoned with pesto and the rich tomato sauce is finished with butter and cheese for an oh-so-creamy bowl of pasta goodness made in your Instant Pot pressure cooker.
Ingredients
- ⅓ pounds Ground Chicken
- 2 ¼ tablespoons Pesto
- ⅛ cups Bread Crumbs
- ⅛ teaspoons Salt #1
- 2 ¼ cups Tomato Sauce
- 1 ¼ cups Water
- 1 ⅛ teaspoons Garlic Powder
- 4 ounces Anelletti Pasta
- ⅓ cups Cheddar Cheese, Shredded
- ⅛ cups Milk
- 4 tablespoons Butter
- ½ teaspoons Salt #2
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine ground chicken, pesto, breadcrumbs, salt #1 in bowl.
- Roll into meatballs about 3/4 of an inch using a heaping teaspoon. Set aside.
- In Instant Pot pot combine tomato sauce, water and garlic powder.
- Add pasta and meatballs to the pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 5 minutes.
- Naturally release pressure for 5 minutes then release any remaining pressure.
- Change to saute setting and stir in cheese, until melted. Add milk, butter, salt #2 and pepper.