Ingredients:

• 3 cups chicken broth (can be substituted with water)
• One box spaghetti noodles
• One jar spaghetti sauce (I use marinara sauce with basil)
• One bag frozen or fresh meatballs
• Italian seasoning (optional)
• Basil (optional)

Instructions:

1. Put frozen or thawed meatballs in the bottom of the pot and add in pasta, broken in half.
   

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   Nessah Wendt

   Step 1
2. Pour in the chicken broth (which can be substituted with water) over the pasta. Then, pour in the marinara sauce.
   

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   Nessah Wendt

   Step 2
3. Turn on your instant pot and put it on pressure cook for nine minutes. It will take a couple of minutes to build up pressure so it will take longer than 9 minutes in the end.
   

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   Nessah Wendt

   Step 3
4. After it finishes cooking, turn the pressure release to venting. Once the steam finishes releasing, take off the lid and stir the pasta.
5. Add Italian seasoning or basil, parmesan cheese and more sauce if you would like. Scoop and enjoy! Serves 4-6.

This spaghetti is a great way to make a classic pasta in half the time with half the mess (Related: if you don’t own an Instant Pot, don’t fear, because you can still make a great pasta with an ordinary pot).