Instant Pot meatballs in marinara sauce make an easy dinner! Just add the uncooked meatballs and sauce to the pressure cooker, and you’ll have tender, flavorful meatballs in 30 minutes.

Instant Pot meatballs and marinara sauce in the pressure cooker being served with a wooden spoon.

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Jamielyn Nye

Easy Instant Pot Meatballs with Marinara Sauce

I grew up loving homemade spaghetti and meatballs, and the aroma of them simmering on the stove always felt so comforting. These days, I let the Instant Pot do the work while still keeping those same old-fashioned flavors with breadcrumbs, Parmesan, onion, garlic, and parsley.

Using the pressure cooker, the result is juicy, tender homemade meatballs simmered in marinara sauce that are ready in just over 30 minutes, with only about 10 minutes of hands-on prep.

More Instant Pot favorites include Instant Pot baked ziti, Instant Pot goulash recipe and Instant Pot spaghetti.

How to Make Instant Pot Meatballs

In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan, onion, garlic, parsley, salt, and pepper. Stir just until everything comes together then roll the mixture into evenly sized balls using a scoop or spoon.

Instant pot meatball mixture in bowl with a cookie scoop to make round meatballs.

Pour marinara sauce and a little water into the Instant Pot. Place meatballs gently on top of the sauce. It’s fine if they overlap slightly, just avoid pressing them down.

Marinara sauce in Instant Pot for Instant Pot meatballs.

Secure the lid, set the valve to sealing, and pressure cook on high until the meatballs are tender and cooked through. Let the pressure release naturally for a few minutes then release the remaining pressure by turning the valve to venting. Stir gently then serve.

Instant Pot meatballs and marinara sauce in pressure cooker.

Recipe Tips

  • I use half an 80/20 lean ground beef and half pork, but you could also use all beef if you wanted. I find the combination gives the juiciest results.
  • Ground turkey or chicken will also work, although they’re generally a drier meatball. Combine with beef if desired. Don’t skimp on the seasoning when making turkey meatballs or chicken meatballs!
  • Do not overmix the meatballs. You don’t want them too overworked and dense. For tender meatballs, just mix until combined.
  • Grate parmesan from a block whenever possible. It has a fresher flavor, melts easier, and doesn’t come with the anti-clumping agents pre-shredded parmesan has.
  • Any jar of your favorite marinara sauce will work. A jar should work out to about 3.5 cups.
  • Fresh garlic and onions are recommended if you have them, but you can definitely use garlic and onion powder instead.
  • The same goes for using dried parsley if you don’t have any fresh on hand.
Meatballs in the Instant Pot with marinara sauce with a wooden spoon for serving.

Serving Suggestions

If you’re making Instant Pot meatballs for a crowd, keep them on the warm setting so guests can serve themselves buffet style. Or serve them as part of a pasta bar with some French bread or easy breadsticks for dipping the marinara sauce!

My family loves them on top of pasta, piled into a hearty meatball sub, or made into fun meatball sliders.

Instant Pot meatballs in marinara sauce served over spaghetti.

Love meatballs? You’ll also love my meatball soup, crockpot meatballs, Swedish meatballs and cranberry meatballs.

Instant Pot meatballs and marinara sauce in the pressure cooker with a serving spoon.

Instant Pot Meatballs

4.91 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 7 minutes
Pressure time: 20 minutes
Total Time: 32 minutes
Servings: 6
Instant Pot meatballs in marinara sauce make an easy dinner! Just add the uncooked meatballs and sauce to the pressure cooker, and you’ll have tender, flavorful meatballs in 30 minutes.
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Equipment

Ingredients 

  • 1 pound 80% lean ground beef , could sub with half ground pork
  • 1 large egg , beaten
  • ¼ cup breadcrumbs
  • ¼ cup grated parmesan cheese
  • ¼ cup finely chopped onion
  • 2 teaspoons minced garlic
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 2 Tablespoons chopped fresh Italian Flat leaf parsley
  • 32 ounces marinara sauce ,1 jar which equals about 3 1/2 cups

For serving (optional): Cooked noodles, parmesan cheese, basil or parsley

Instructions

  • Combine 1 pound meat, 1 egg, 1/4 cup breadcrumbs, 1/4 cup Parmesan cheese, 3/4 teaspoon salt, 2 teaspoons garlic, 1/4 cup onion, 1/4 teaspoon black pepper and 2 Tablespoons parsley in a bowl. Stir just until combined, do not over mix. Add a Tablespoon of water as needed to keep a wet mixture. 
  • Pour 32 ounces marinara sauce along with 1/2 cup water into the Instant Pot.
  • Form the meat into 1 1/2" balls using a medium cookie scoop or spoon to scoop the meat.
  • Add the meatballs into the Instant pot on top of the sauce. Be careful not to push the meatballs too tightly down. It's okay if they're layered on top of each other a little.
  • Place the lid onto the Instant Pot and turn the valve to sealing. Then hit pressure cook and set the time for 7 minutes on high pressure. It will take about 15 minutes to build pressure. Once the time is up, let it naturally release the steam for about 5 to 10 minutes and then carefully turn the valve with hot pads and then remove lid.
  • Serve. Use a measuring cup to remove any fat that has risen on top of the sauce. Then stir and top meatballs with fresh basil or parsley. Serve meatballs on their own or serve over spaghetti noodles.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Substitutes:
  • You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic and onions. You may also use 2 teaspoons dried parsley if you do not have fresh.
  • If I have pork on hand, I like to use 1/2 pound ground beef and 1/2 pound ground pork. It creates juicier meatballs. You could also do half ground beed and half ground turkey to cut back on fat.
Storage and freezer instructions: 
Store in a covered container in the fridge for up to 3 days. Store in a freezer container for up to 3 months. Place in the fridge overnight to thaw and then reheat on the stove top over medium-low heat until warm. 

Nutrition

Serving: 4meatballs, Calories: 250kcal, Carbohydrates: 13g, Protein: 19g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 1241mg, Potassium: 770mg, Fiber: 3g, Sugar: 7g, Vitamin A: 843IU, Vitamin C: 13mg, Calcium: 95mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Can I double the recipe?

Yes! Just double the meatballs and the sauce. The cooking time stays the same. Since these meatballs freeze well, making extra is perfect for meal prep or stocking the freezer for busy weeknights.

Can I make this gluten-free?

Absolutely. Use certified gluten-free breadcrumbs (or homemade gluten-free bread crumbs) and double-check that your marinara sauce doesn’t contain hidden gluten.

How do I store meatballs?

Keep them covered in an airtight container in the fridge for up to 3 days.

Can I freeze and reheat meatballs?

Yes! Transfer cooled meatballs to a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat until warmed through.

Spoonful of Instant Pot meatballs and marinara sauce.