Shugary Sweets · by Aimee Shugarman★ 5.0 (1)
Instant Pot Spaghetti
NUTRITION · PER SERVING10M COOK
CAL 29%·PRO 47%
CARBS 47G32% OF CAL
6G FIBER30G OTHER11G TOTAL SUGAR
FAT 35G54% OF CAL
10G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti and meatballs made in a pressure cooker in just 10 minutes with marinara sauce. An easy, classic weeknight dinner with minimal cleanup.
mainitalianpastabeef🥘 pressure cooker
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Tablespoons olive oil (divided)
- 4 cloves garlic (pressed)
- 1 1/2 lb approximately 24 frozen meatballs
- 8 oz thin spaghetti noodles (broken in half)
- 24 oz jar marinara sauce
- 3 cups water
- 1/2 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Fresh parsley and shredded parmesan cheese for garnish
At a glance
PER SERVING · TIME 10M
CAL 29%·PRO 47%
CARBS 47G32% OF CAL
6G FIBER30G OTHER11G TOTAL SUGAR
FAT 35G54% OF CAL
10G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1m
- Cook
- 9m
- Sodium
- 1405mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 702mg
- Calcium
- 142mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1M
- SODIUM
- 1405MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.