One Pot Penne & Meatballs (in the Instant Pot) – Lemon Lavender Love

By Rander9576

Ingredients

• 1-2 pounds frozen meatballs (I used about 1/3 bag of Kirkland Signature Italian Style Beef Meatballs)
• 3 cups (24 ounces) water
• 16-18 ounces penne pasta (the bag I used was 17.6 ounces)
• 48 ounces pasta sauce, divided (I used two 24 ounce jars of pasta sauce)
• 1 tablespoon red pepper flakes, optional to add some heat
• Parmesan, grated

Details

Servings 1
Adapted from lemonlavenderlove.com

Preparation

Step 1

Add meatballs to the bottom of your Instant Pot.
Pour the 3 cups of water over the meatballs.
Add pasta over the meatballs and water.
Pour one jar (24 ounces) over the pasta.
Sprinkle red pepper flakes over the pasta sauce.
Do not stir.
Cover and lock the lid.
Select “Manual” mode and press the “-” button until it reads 6 minutes (for al dente) or 7 minutes. Also make sure set the top knob to “Sealing” and not “Venting”.
The Instant Pot will beep at you when it finishes cooking the pasta and meatballs.
To avoid over-cooking, move the top knob from “Sealing” to “Venting” to manually release the pressure.
The pasta should be al dente. If it’s still a little crunchy you can set the Instant Pot to simmer and cook it for several more minutes until pasta is tender.
If the pasta isn’t saucy enough add additional sauce to the pasta and stir until everything is thoroughly coated with sauce.
Grate fresh Parmesan over the hot penne and meatballs.