Easy Instant Pot Rigatoni and Meatballs
A simple and delicious one-pot meal featuring tender rigatoni pasta and juicy meatballs cooked quickly in the Instant Pot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
- Diet: Meat-based
Ingredients
Scale
- 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 (finely grated, for garnish)
Instructions
- If using homemade meatballs, mix ground beef, egg, bread crumbs, garlic powder, oregano, basil, and black pepper in a bowl and form into small meatballs.
- Optionally brown meatballs in the Instant Pot on sauté for 3–4 minutes.
- Pour chicken broth into the Instant Pot.
- Add pasta sauce, salt, black pepper, and Italian seasoning. Stir.
- Place meatballs into the sauce and add rigatoni, pressing the pasta into the liquid.
- Close the 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 and garnish with ¼ cup Parmesan.
Notes
Use frozen meatballs to save time. Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Instant Pot, rigatoni, meatballs, one-pot meal, quick dinner