introduction
This recipe shows how to make Easy Instant Pot Rigatoni and Meatballs. It cooks fast and feels like a warm, home meal. If you want quick dinners, this fits well with other easy dinner ideas.
why make this recipe
This dish saves time and tastes good. The Instant Pot cooks pasta and meatballs together. You use one pot and get less cleanup. It is great for busy nights and for feeding a family. If you like simple meals, try this alongside a simple recipes guide.
how to make Easy Instant Pot Rigatoni and Meatballs
Follow the directions below to cook everything in the Instant Pot. Make the meatballs and sauce, add pasta, cook under pressure, and finish with cheese.
Ingredients :
- 4 cups chicken broth
- 1 lb rigatoni pasta
- 1 (24 ounce) jar pasta sauce
- ½ tsp salt
- 1 tsp ground black pepper
- 1 tsp Italian seasoning
- ½ cup Parmesan Cheese (finely grated)
- 1 lb ground beef
- 1 large egg
- ½ cup Italian bread crumbs
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp ground black pepper
- ¼ cup Parmesan cheese (finely grated to garnish when done cooking)
Directions :
Homemade Meatballs (skip if using frozen): In a bowl, mix ground beef, egg, bread crumbs, ½ tsp garlic powder, ½ tsp oregano, ½ tsp basil, and ½ tsp ground black pepper. Form into small meatballs, about 1 inch each. Optionally brown meatballs in the Instant Pot on sauté for 3–4 minutes to add color. Pasta: Pour chicken broth into the Instant Pot. Add pasta sauce, ½ tsp salt, 1 tsp black pepper, and 1 tsp Italian seasoning. Stir. Place meatballs into the sauce. Add rigatoni, pressing the pasta into the liquid so it sits evenly. Close lid and set to high pressure for 5 minutes. When done, quick release the pressure carefully. Stir in ½ cup finely grated Parmesan cheese before serving. Garnish with ¼ cup Parmesan.
how to serve Easy Instant Pot Rigatoni and Meatballs
Serve hot from the pot. Spoon onto plates and add extra grated Parmesan. A side salad or steamed vegetables work well. You can also serve with garlic bread or simple roasted veggies.
how to store Easy Instant Pot Rigatoni and Meatballs
Let the dish cool to room temperature before storing. Put leftovers in airtight containers. Keep in the fridge for 3–4 days. Reheat on the stove or in the microwave until hot. For longer storage, freeze for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Easy Instant Pot Rigatoni and Meatballs
- Make small meatballs so they cook through in the same time as the pasta.
- Do not overfill the pot. Keep pasta in a single even layer if you can.
- Use quick release carefully to avoid splatter.
- Stir in the cheese off heat so it melts smoothly.
- If you want a faster meal, use frozen cooked meatballs. This recipe pairs well with quick chicken meals style sides.
variation (if any)
- Use ground turkey or chicken instead of beef.
- Add chopped bell peppers or mushrooms to the sauce before pressure cooking.
- Swap rigatoni for penne or ziti.
- Make it spicy with red pepper flakes.
FAQs
Q: Can I use frozen meatballs?
A: Yes. Add frozen meatballs directly to the sauce. They will cook with the pasta.
Q: What if the pasta is too soft?
A: Reduce pressure time by 1 minute next time. Different pastas cook a bit differently.
Q: Can I double the recipe?
A: You can, but watch the Instant Pot max fill line. You may need to cook in two batches.
Q: Do I need to brown the meatballs?
A: No. Browning adds color and flavor, but you can skip it to save time.
Conclusion
For the full original recipe and more tips, see Easy Instant Pot Rigatoni and Meatballs.
Print
Easy Instant Pot Rigatoni and Meatballs
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A quick and delicious dish that combines rigatoni pasta and homemade meatballs in one pot, perfect for busy weeknights.
Ingredients
- 4 cups chicken broth
- 1 lb rigatoni pasta
- 1 (24 ounce) jar pasta sauce
- ½ tsp salt
- 1 tsp ground black pepper
- 1 tsp Italian seasoning
- ½ cup Parmesan cheese (finely grated)
- 1 lb ground beef
- 1 large egg
- ½ cup Italian bread crumbs
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ cup Parmesan cheese (for garnish)
Instructions
- In a bowl, mix ground beef, egg, bread crumbs, garlic powder, oregano, basil, and ground black pepper. Form into small meatballs, about 1 inch each.
- Optionally brown meatballs in the Instant Pot on sauté for 3–4 minutes to add color.
- Pour chicken broth into the Instant Pot. Add pasta sauce, salt, black pepper, and Italian seasoning. Stir.
- Place meatballs into the sauce. Add rigatoni, pressing the pasta into the liquid so it sits evenly.
- Close lid and set to high pressure for 5 minutes.
- When done, quick release the pressure carefully.
- Stir in ½ cup finely grated Parmesan cheese before serving. Garnish with ¼ cup Parmesan.
Notes
Make small meatballs for even cooking and avoid overfilling the pot. Use quick release carefully to prevent splatter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Instant Pot, Rigatoni, Meatballs, Quick Dinner, Pasta Recipe