Instant Pot Rotini Pasta and Meatballs is one of the most effortless recipes you can make when you need a meal on the dinner table quick.
This one-pot meal pasta is an excellent choice to make for busy days any time of the week.
All it takes to make this recipe is dumping all the ingredients into the pressure cooker.
Of course, you’ll need to put the lid on, plug it in, and set the time. Then let the pot do its MAGIC!
Honestly, when you don’t feel like standing over the stove to cook dinner, this Instant Pot Rotini Pasta and Meatballs recipe is a great choice.
Not only is the pasta recipe easy to make, but it’s budget-friendly and only uses a few ingredients!
So if you forget to take food out the freezer to defrost for dinner, no worries! Instant Pot Rotini Pasta and Meatballs to the rescue.
I know your family will be AMAZED by this simple, instant pot pasta and frozen meatballs recipe, like my family!
Heck! My kid devoured two helpings! Which surprised me since he usually will only eat my homemade spaghetti and meatballs.
Anyways, we hope you like this recipe because we sure do!
WHAT’S in Instant Pot Rotini Pasta and Meatballs
- 14 oz. Bag Italian Meatballs Frozen (28 meatballs)
- NOTE- USE A DIFFERENT BRAND OF MEATBALLS THEN THE ONES I USED.
- 28 oz. Spaghetti Sauce (we used Prego Garden Chunky Combo)
- 10 oz. Rotel Original Diced Tomatoes & Green Chilies
- 16 0z. Box Rotini Pasta
- 3 cups water
- Seasonings of choice (we used Italian seasoning, sea salt, black pepper, garlic powder, and onion powder)
How to make Rotini PASTA AND Meatballs
First to make Rotini Pasta and MeatBall place the frozen meatballs in the bottom of the inner pot.
Next, spread the meatballs out using your hands.
Second, place the noodles on top of the frozen meatballs. Make sure to spread the noodles out evenly.
Third, dump in the can of Rotel Original Diced Tomatoes & Green Chilies. You may use a can of diced tomatoes instead of the can with green chilies.
Next, using the back of a spoon spread out the diced tomatoes and green chilies.
Fourth, pour in the jar of spaghetti sauce. Use the back of a spoon to spread the jar spaghetti sauce.
Fifth, pour water in the empty sauce jar and shake.
Pour the water mixture into a large measuring cup. It should be about 2 1/2 cups of water. Now add a 1/2 cup more of water to the measuring cup. Total cups of water you need is 3 cups.
Next, pour half of the water around the insides of the pot so the water can seek down to the meatballs.
Then drizzle the rest of the water over the top of the pasta sauce. Try to cover all the pasta sauce with water. DO NOT STIR! REPEAT DO NOT STIR!
Sixth, add your seasoning of choice or you could stir in the seasoning once the pasta and meatballs are finish cooking.
Seventh, close the lid and lock it. Place the knob to the sealing position.Then set the pot to manual 6 minutes.
The instant pot may take a few minutes to come to pressure and start counting down.
Last, carefully do quick release once the timer goes off. Turn the knob to venting. After the valve (pin) goes down carefully open the lid.
Stir the pasta and meatballs and serve or place a lid on the pot and serve when ready.
NOTE: We used an 8 quart Instant Pot. After reading many IP recipes, I have learnt not every Instant Pot cooks alike and sometimes altitude or humidity plays a part in how a recipe turns out
Doesn’t the meatballs and pasta look delicious?
More pasta recipes for you
- Cheesy Sausage Broccoli and Pasta
- Pizza Pasta Casserole
- Cajun Chicken and Sausage Pasta
- Cheesy Taco Penne Ziti
- Cheesy Rigatoni Bake
- Baked Spaghetti
More Instant Pot Recipes
See more of my Instant Pot Recipes here.
UPDATE 8/6/2020 this is a great recipe. I do suggest using a better brand of meatballs though, then the ones I used.