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Instant Pot® Spaghetti and Meatballs Florentine

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Betty Crocker Kitchens
Updated Sep 13, 2019
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There’s a lot your Instant Pot® can do to make family dinner easier, but one of its best tricks is making this homemade spin on spaghetti and meatballs into a truly delicious one-pot meal. Part of the magic comes from combining the sauté and pressure-cooking functions. Herbed turkey meatballs get seared and the insert gets deglazed, so the browned bits left behind by the meatballs infuse the entire dish with savory flavor. Then, meatballs, pasta and sauce ingredients are put under pressure, which turns three steps into one: making the cheesy sauce, finishing the meatballs and cooking the pasta. After a short time under pressure, all that’s left to do is stir in fresh spinach until it’s silky. A final dusting of Parmesan and pepper, plus a squeeze of lemon will make this dish truly perfect.

Instant Pot® Spaghetti and Meatballs Florentine

  • Prep Time 30 min
  • Total 60 min
  • Servings 6
  • Ingredients 16
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Ingredients

  • 1 lb ground turkey (at least 93% lean)
  • 3/4 cup Progresso™ Panko Italian style crispy bread crumbs
  • 1/2 cup finely chopped yellow onion
  • 1 egg, slightly beaten
  • 3 cloves garlic, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/2 cup heavy whipping cream
  • 12 oz uncooked spaghetti, broken in half
  • 4 oz (from 8-oz package) cream cheese, softened and cubed
  • 1/2 cup shredded Parmesan cheese, plus additional for serving, if desired
  • 1 package (5 oz) fresh baby spinach
  • 2 tablespoons lemon juice
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    In large bowl, mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon of the pepper. Shape mixture into 12 (2-inch) meatballs.
  • Step 
    2
    On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
  • Step 
    3
    Stir broth and whipping cream into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
  • Step 
    4
    Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Step 
    5
    Gently stir cream cheese and Parmesan cheese into mixture 1 to 2 minutes or until cheese is melted and spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Stir in remaining 1/4 teaspoon pepper, the spinach and lemon juice until spinach wilts. Top with additional Parmesan cheese.

Nutrition

610 Calories
23g Total Fat
35g Protein
65g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
610
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
120mg
39%
Sodium
1200mg
50%
Potassium
510mg
15%
Total Carbohydrate
65g
22%
Dietary Fiber
3g
15%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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