Easy Instant Pot Rigatoni and Meatballs

why make this recipe

This meal cooks fast in the Instant Pot. It is simple, warm, and filling. You get pasta and meatballs in one pot. If you like easy one-pot dinners like crockpot chicken and gravy, you will enjoy this too.

introduction

This recipe makes tender rigatoni and juicy meatballs quickly. It uses common ingredients and little prep. You can use homemade or frozen meatballs. The sauce stays rich and the pasta cooks well in the Instant Pot.

how to make Easy Instant Pot Rigatoni and Meatballs

Make the meatballs first if you use homemade ones. Then cook the pasta and sauce together in the Instant Pot with the meatballs. If you prefer slow-cooked meatballs, see ideas like Crockpot French Onion Meatballs for a different method. Keep steps simple: brown or place meatballs, add sauce and broth, add pasta, seal and cook, then quick release.

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)

1. 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.
2. Form into small meatballs, about 1 inch each.
3. Optionally brown meatballs in the Instant Pot on sauté for 3–4 minutes to add color.

Pasta

1. Pour chicken broth into the Instant Pot.
2. Add pasta sauce, ½ tsp salt, 1 tsp black pepper, and 1 tsp Italian seasoning. Stir.
3. Place meatballs into the sauce. Add rigatoni, pressing the pasta into the liquid so it sits evenly.
4. Close lid and set to high pressure for 5 minutes.
5. When done, quick release the pressure carefully.
6. 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 in bowls. Add extra grated Parmesan and a little black pepper. A green salad or garlic bread works well on the side.

how to store Easy Instant Pot Rigatoni and Meatballs

Cool to room temperature, then put in airtight containers. Refrigerate up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat in microwave or on the stove with a splash of broth.

tips to make Easy Instant Pot Rigatoni and Meatballs

• Do not overfill the pot. Keep space for steam.
• Press the pasta into the liquid so it cooks evenly.
• Use store-bought meatballs to save time.
• For brighter flavor, add fresh basil after cooking. For another quick dinner idea, try quick and easy lemon chicken.
• If sauce is too thin, simmer on sauté for a few minutes to thicken.

variation (if any)

• Use frozen meatballs and add a few minutes to pressure time if needed.
• Swap ground beef for ground turkey or pork.
• Add vegetables like spinach or mushrooms after cooking and stir until wilted.

FAQs

Q: Can I use a different pasta?
A: Yes. Use short pasta that cooks in about 4–7 minutes, like penne or ziti.

Q: Can I skip browning the meatballs?
A: Yes. You can add raw or frozen meatballs directly. Browning adds flavor but is optional.

Q: How do I prevent pasta from sticking?
A: Stir pasta into the sauce and broth so it sits under the liquid. Do not layer too thick.

Q: Can I make this vegetarian?
A: Yes. Use plant-based meatballs and vegetable broth instead of chicken broth.

Q: What if my sauce is too salty?
A: Add more plain broth or a little water and taste as you go.

Conclusion

For the full original recipe and more details, see Easy Instant Pot Rigatoni and Meatballs.

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