Description
A fast and easy dump-and-go Instant Pot dinner with egg noodles, Italian style meatballs, and garlic pasta sauce with a touch of cream cheese and spinach.
Ingredients
Scale
- 2 cups beef broth
- 8 ounces egg noodles
- 10 ounces italian style frozen meatballs (about 20 meatballs)
- 1 (25 ounce) jar Mezzetta roasted garlic sauce
- 2 ounces cream cheese
- 1 cup chopped spinach
- Parmesan cheese, for topping
Instructions
- Pour broth into Instant Pot. Sprinkle in the egg noodles. Place meatballs evenly over the noodles. Dump sauce evenly over the top and then place cream cheese in the pot. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach.
- Scoop onto plates and top with parmesan cheese. Serve.
- Category: Pasta
- Method: Instant Pot