Instant Pot Pasta and Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta and meatballs cooked together in a pressure cooker with tomato sauce and simple seasonings. Quick weeknight comfort food that delivers restaurant-quality results in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds frozen cooked meatballs*
- 1 pound penne pasta
- 3 cups water
- 24 oz can crushed tomatoes
- 8 oz can tomato sauce
- 1 1/2 teaspoons Italian seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1 teaspoon dried minced onion
- 3 Tablespoons fresh basil leaves (, chopped (or 2 tsp. dried))
- 1 Tablespoon red wine vinegar
- salt and pepper
- freshly grated parmesan cheese (, for topping)
- fresh chopped parsley (, for garnish)
- crushed red pepper flakes (, optional for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1154mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 733mg
- Calcium
- 137mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.