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Instant Pot Italian Wedding Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x


Bowtie pasta with meatballs, spinach and parmesan topped with a buttery breadcrumb topping.


  • 2 Tbsp butter
  • 1 cup diced onion
  • 1/2 cup sliced celery
  • 2 large garlic cloves, minced
  • 2 cups chicken broth
  • 8 ounces farfalle pasta
  • 1 tsp Italian seasoning
  • 13 ounces of frozen Italian meatballs
  • Salt and pepper
  • 2 cups chopped spinach
  • 1/4 cup shredded parmesan cheese


  • 1 Tbsp melted butter
  • 6 Tbsp breadcrumbs or panko
  • 1 Tbsp shredded parmesan
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery. Saute for 4 minutes. Add in the garlic and saute for 30 seconds. Turn off saute setting.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking.
  3. Add in the pasta, Italian seasoning and meatballs.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
  5. Stir in a pinch of salt and pepper, spinach and parmesan cheese.
  6. In a bowl make the topping. Stir together the melted butter, breadcrumbs, parmesan, parsley and oregano. 
  7. If using an air fryer lid: Sprinkle the topping over the top of the pasta. Place air fryer lid on top of Instant Pot and bake at 375 for 5 minutes, or until topping is browned. If using the oven: Scrape the mixture into a 9×9 inch pan. Sprinkle the topping over the the pasta. Bake at 375 for 10 minutes, or until topping is browned. 
  8. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot