Are you craving a mouthwatering Italian dinner that looks like it took hours to prepare but can actually be ready in a flash? Get ready to revolutionize your weeknight cooking with this incredible Instant Pot Penne Pasta with Meatballs recipe! Imagine tender, juicy meatballs nestled in perfectly cooked pasta, all swimming in a rich marinara sauce - and the best part? You'll have this gourmet meal on the table in just 30 minutes, with minimal cleanup and maximum flavor!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound penne pasta
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cups water
- Salt and pepper to taste
Instructions
- Begin by preparing the meatballs. In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, salt, and pepper. Mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Once the mixture is well combined, use your hands to form small meatballs, about 1 inch in diameter. You should get approximately 16 meatballs from this mixture.
- Next, set your Instant Pot to the 'Sauté' function. Allow it to heat up for a few minutes, then add a little oil to the pot. Once the oil is hot, carefully add the meatballs in batches, making sure not to overcrowd the pot. Sauté the meatballs for about 3-4 minutes, turning them occasionally until they are browned on all sides. Remove the meatballs from the pot and set them aside on a plate.
- With the meatballs removed, pour in the marinara sauce and water into the Instant Pot. Stir to combine, scraping any browned bits off the bottom of the pot to ensure nothing sticks.
- Add the penne pasta to the sauce mixture, making sure to push it down gently so that it is submerged in the liquid. Do not stir the pasta at this stage, as this can cause it to clump together during cooking.
- Place the browned meatballs on top of the pasta. Do not stir; just lay them on top of the penne.
- Secure the lid on the Instant Pot and ensure the valve is set to 'Sealing.' Set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for 5 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes. After that, carefully switch the valve to 'Venting' to release any remaining pressure.
- When the pressure has fully released, carefully remove the lid. Gently stir the pasta and meatballs to combine everything, being careful not to break the meatballs.
- Let the dish sit for a couple of minutes to thicken slightly. Serve hot, garnished with additional grated Parmesan cheese if desired.
Tips
- Meat Mixing Magic: When combining meatball ingredients, use a light touch. Overmixing can lead to tough, dense meatballs. Mix just until ingredients are incorporated.
- Size Matters: Keep your meatballs uniform (about 1 inch in diameter) to ensure even cooking. This helps them brown nicely and cook consistently.
- Browning is Flavor: Don't skip the sautéing step for meatballs. Those golden-brown edges create deep, rich flavors that elevate the entire dish.
- Pasta Placement: When adding pasta to the Instant Pot, don't stir. Instead, gently push it into the liquid to ensure even cooking and prevent clumping.
- Natural Pressure Release: Allow a 5-minute natural release after cooking to help the pasta absorb more flavor and finish cooking perfectly.
- Cheese is Your Friend: A sprinkle of fresh Parmesan on top just before serving adds a delicious finishing touch and extra flavor complexity.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
