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Instant pot rigatoni and frozen meatballs

Instant Pot Rigatoni and Meatballs

Instant Pot Rigatoni and Meatballs is a 15 minutes dump and start Instant Pot pasta dish that tastes amazing and made with frozen meatballs, marinara jar sauce and rigatoni pasta.
5 from 1 vote
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Course: Dinner
Cuisine: American
Keyword: Instant Pot Rigatoni and Frozen Meatballs, Instant Pot Rigatoni and Meatballs, Instant Pot Rigatoni with Jar Sauce, Pressure Cooker Pasta Meatballs
Cook Time: 5 minutes
Pressure Build and Release Time: 10 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 192kcal
Author: Meghna
Cost: $5


  • 8 ounce Rigatoni Pasta **weigh the pasta. 227 grams.
  • 24 ounce Marinara Sauce **one whole jar. You can use any Pasta Sauce. We love Marinara.
  • 1 pound Frozen Meatballs **28 counts. Small Meatballs.
  • 1.5 cups water **swooshed in the empty Marinara Jar to use up any leftover sauce.
  • 1 tbsp oil
  • Salt **according to your preference.



  • Layer the ingredients: Arrange the frozen meatballs in a single layer in the Instant Pot. Than, dump the pasta on top of the frozen meatballs covering them in a layer. Pour the jar sauce of top of the rigatoni pasta covering them completely. DO NOT stir.
  • Seasonings & water: Add the seasonings of top of the Sauce, drizzle oil. Than, swoosh the sauce jar with 1.5 cups water and pour the liquid around the edges of the pasta touching the walls of the Instant Pot. DO NOT stir.
  • Pressure cook: Secure the lid of the Instant Pot. SEAL the valve and PRESSURE COOK on HIGH for 5 minutes for al dente (chewy) pasta and for 8 minutes for softer pasta. Once, the pressure cooking cycle is over the instant pot will begin to beep. Perform a quick pressure release (QPR) immediately.
  • Stir & Serve: Open the lid carefully. Stir and mix the cooked pasta and the meatballs and serve immediately for best texture and taste. Garnish with cheese. Dig in! Enjoy!



  1. The pasta texture: The pasta will soak up the sauce and become tender as it sits longer in the sauce. For best flavor and texture serve immediately.
  2. VERY important: Weigh the Pasta and use the exact quantity mentioned in the recipe. Eyeballing the pasta won't work for this recipe.
  3. DO NOT stir: After layering all ingredients in the Instant Pot DO NOT stir the ingredients. You need to stir and mix the pasta, meatballs and the sauce after the pressure cooking cycle is over. This is IMPORTANT.
  4. Can you double the recipe? Yes you can double the recipe. The cook time would remain the same though.
  5. Storing the leftovers: You can store the leftovers in the fridge in an air tight container for upto 4 days. 
  6. Re-heating Tips: Re-heat the leftovers with sprinkles of water to moisten the surface of the pasta. We love re-heating the fridge cold rigatoni and meatballs in the microwave oven.
Calorific details are provided by a third party application & are to used as indicative figures only.
Nutrition Facts
Instant Pot Rigatoni and Meatballs
Amount Per Serving
Calories 192 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 603mg26%
Potassium 466mg13%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 6g7%
Protein 7g14%
Vitamin A 540IU11%
Vitamin C 8mg10%
Calcium 27mg3%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 192kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 603mg | Potassium: 466mg | Fiber: 3g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 2mg