Italian Meatball and Veggie Pasta (Instant Pot Version)

Course Instant pot
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 6
Author Anne Mutisya


  • 500 Grams Pasta, any kind
  • 4 cups Water
  • 1 Lb Frozen Italian Meatballs
  • 3 cups Baby Spinach
  • 3 cups Mushrooms, sliced
  • 3 Small onions, sliced
  • 4 cloves Garlic, minced
  • 1/2 cup Tomato paste
  • 2 tbsp Italian seasoning
  • 1/4 tbsp Chilli flakes Optional
  • 4 tbsp Olive Oil
  • 1/2 block Cream Cheese, cut into blocks
  • 1 cup Parmesan Cheese
  • 1/4 tsp Salt


  1. Set the Instant pot to saute and when hot, add the olive oil, onions and garlic, saute for a minute or so. Then add the meatballs, italian seasonings, salt and chilli flakes. Saute for about 2 minutes.

  2. Add the water, tomato paste and pasta into the inner pot, mix well. Put the lid on and set it to sealing. Choose pressure cook and set it for 3 minutes. 

  3. When done, gradually release the steam. Be careful of any foam or liquid squirting from the valve. Stir in cream cheese, parmesan and spinach, this will wilt in the heat. Serve hot.