Instant Pot Turkey Meatball Spaghetti with Spinach
A complete one-pot dinner featuring tender turkey meatballs and creamy spaghetti cooked together in the pressure cooker. Fresh spinach wilts into the rich, cheesy sauce made with cream cheese and Parmesan, while lemon juice adds brightness to balance the richness. Perfect for busy weeknight dinners when you want comfort food without multiple pots and pans. The Instant Pot method ensures the pasta cooks perfectly while the meatballs stay juicy, and everything comes together in under 30 minutes of active cooking time.
Ingredients
- 1 lb ground turkey, at least 93% lean
- ¾ cup Progresso Panko Italian style crispy bread crumbs
- ½ cup yellow onion, finely chopped
- 1 egg, slightly beaten
- 3 cloves garlic, finely chopped
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon vegetable oil
- 1 carton (32 oz) Progresso chicken broth
- ½ cup heavy whipping cream
- 12 oz uncooked spaghetti, broken in half
- 4 oz cream cheese, softened and cubed
- ½ cup shredded Parmesan cheese, plus additional for serving(optional)
- 1 package (5 oz) fresh baby spinach
- 2 tablespoons lemon juice
Instructions
- 1
Mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon pepper in large bowl
- 2
Shape mixture into 12 two-inch meatballs
- 3
Select SAUTE on Instant Pot, adjust to normal, heat oil until very hot
- 4
Add meatballs and cook 4 to 5 minutes without moving until they release easily
- 5
Turn meatballs and cook 2 to 3 minutes until browned on second side
- 6
Turn once more and cook 2 to 3 minutes on third side until browned
- 7
Select CANCEL and transfer meatballs to plate using slotted spoon
- 8
Stir broth and whipping cream into meatball drippings
- 9
Stir to loosen browned bits from bottom
- 10
Add spaghetti and coat in sauce mixture
- 11
Place meatballs evenly over spaghetti mixture
- 12
Secure lid, set pressure valve to SEALING
- 13
Select MANUAL, cook on high pressure 8 minutes
- 14
Select CANCEL, set pressure valve to VENTING for quick release
- 15
Stir cream cheese and Parmesan cheese into mixture 1 to 2 minutes until melted and spaghetti separates
- 16
Stir in remaining pepper, spinach and lemon juice until spinach wilts
- 17
Top with additional Parmesan cheese
Tips
Don't move meatballs during initial browning to develop proper crust and prevent sticking.
Broken spaghetti fits better in the Instant Pot and cooks more evenly under pressure.
Stir gently when adding cheese to avoid breaking up meatballs and ensure smooth sauce.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Meatballs can be shaped and refrigerated up to 1 day ahead.
Serve immediately while hot with extra Parmesan cheese and garlic bread.
Common Mistakes
Don't overmix meatball mixture to avoid tough texture.
Don't skip browning meatballs or sauce will lack depth.
Don't add cheese while pot is too hot or it may curdle.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen meatballs instead?
Yes, add frozen meatballs directly without browning and increase pressure cook time to 10 minutes for food safety.
What if my pasta seems stuck together?
Keep stirring gently after pressure release. The pasta will separate as you mix in the cheese and seasonings.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently with splash of broth to restore creaminess.