Easy Instant Pot Rigatoni and Meatballs
Rigatoni and meatballs made in the Instant Pot - homemade Italian seasoned meatballs (or frozen, if you’re in a hurry!), rigatoni pasta, and pasta sauce seasoned to perfection and quickly cooked for a savory, filling meal that everyone will love.
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)
Homemade Meatballs (or you can use frozen ones)
- 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)
Instructions
Homemade Meatballs (skip if using frozen)
- In a large mixing bowl add all meatball ingredients, mix with your hands until just combined. Do not over mix.
- Wet hands and form into uniform 1½ inch meatballs. Set aside.
Pasta
- Add chicken broth, pasta sauce, salt, black pepper, and Italian seasoning to the Instant Pot. Stir until well combined. Add pasta to the sauce and stir until pasta is completely covered.
- Add meatballs on top of the pasta. Put the lid on Instant Pot and set the valve to sealing. Select pressure cook high, high pressure. Set a time to cook for 5 minutes.
- When pasta is done cooking use the quick pressure release method. Turn off the Instant Pot and open the valve to release pressure. Wait until the valve drops, carefully remove the lid.
- Serve hot and garnish with freshly grated Parmesan cheese.
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