Every month we have a potluck at our house with our church friends and I am always looking for quick and easy dishes to make. This particular day we had a lot of errands to do in the morning and ended up coming home later than I expected. So I stopped at the store and grabbed some frozen italian meatballs and headed home to make this italian meatball and veggie pasta. This was done in the Instant Pot, leaving me with time to do the dishes and have everything read for the potluck.
Why make pasta in the Instant Pot?
I have found that one of my favorite things to make in the Instant Pot is pasta because I have figured how to get it la dente and done in less than 4 minutes. It means I don’t have to make another pot dirty by boiling the pasta or to wait for the water to boil and then wait for another 12 minutes to cook the pasta. See where I am going with this?
Since I was short on time I used pre-sliced mushrooms but it is easy enough to slice them on your time. You may also wonder why I didn’t just use regular pasta sauce and that is because I did not want an overwhelming tomato sauce taste. This way I got a nice blend of tomatoes and cheese, just the way I like.
By the way, have you looked into accessories for your Instant Pot? Check these fun items out!
If you find the inner sealing ring for the Instant Pot is starting to smell, consider buying an extra ring for non-savory dishes so there is no flavour contamination. No one wants a chilli flavored oatmeal for breakfast!
Preparation Time – 15 Minutes
Cook Time – 20 Minutes
Serves – 6
Ingredients for Italian Meatball and Veggie Pasta
Pasta (any kind) – 500 Grams
Water – 4 Cups
Frozen Italian Meatballs – 1 lb
Baby spinach – 3 cups
Mushrooms – 3 cups, sliced
Onions – 3 small, sliced
Garlic – 4 cloves, crushed
Tomato paste – 1/2 cup
Italian Seasoning – 2 Tablespoons
Chilli flakes – 1/4 Tablespoon
Olive oil – 4 Tablespoons
Cream cheese – 1/2 a block cut into cubes
Parmesan cheese – 1 cup
Salt – 1/4 Teaspoon
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. 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. 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.
Finally, I would serve this with a side of garden salad and italian dressing. See, I told you guys this would be an easy recipe and I wasn’t joking. If you are rushing home from work to feed the family and are reading to scream at the top of your lungs from the pressure, this italian meatball and veggie pasta will be perfect. Not only is it subtle in flavour but the creaminess of the cheese and the added vegetables make it delicious. If you have leftovers and need to reheat the pasta put a splash of milk to let the sauce get thinner. Hope this recipe makes one of your weeknights bearable in the dinner department. If you are curious about other instant pot recipes, click here!
Italian Meatball and Veggie Pasta (Instant Pot Version)
- 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
- 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.
- 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.
- 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.
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