Instant Pot Zucchini Spaghetti with Meatballs

Servings: 4
Author: Brittany Williams
  • 1 pound lean ground meat
  • 1 large egg
  • 1 teaspoon fine sea salt, divided
  • 3/4 teaspoon garlic powder, divided
  • 1/2 tablespoon plus 1/4 teaspoon dried oregano, divided
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 2 (15-ounce) cans diced or crushed tomatoes
  • 3 large zucchini, spiralized
  • 1/2 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon red pepper flakes, optional
  • 1 tablespoon extra virgin olive oil
  1. In a large bowl, combine ground meat, egg, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, and black pepper. Use 2 tablespoons of the mixture to form each meatball. This should make around 16 total. 

  2. Preheat the Instant Pot using the SAUTE function.
  3. In a separate bowl, add diced tomatoes, onion, garlic, 1/2 teaspoon salt, 1/2 tablespoon dried oregano, dried basil, 1/2 teaspoon garlic powder, and red pepper. Stir to combine.
  4. When the display panel on the cooker reads HOT, add the olive oil and the meatballs. Let the bottoms of the meatballs brown, about three minutes. Layer the squash/zucchini noodles on top of the meatballs, followed by the tomato sauce.

  5. Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 5 minutes.
  6. When the cooker beeps to let you know it’s finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Stir all ingredients together and serve!
Recipe Notes

If your family prefers a smooth sauce, pulse the tomatoes, onions, and spices in a food processor or blender to the desired consistency before pouring it into the Instant Pot.