This Easy Instant Pot Frozen Meatballs and Egg Noodles recipe turns a simple bag of frozen meatballs into a hearty, comforting meal in minutes. Creamy, tender noodles and flavorful meatballs make it perfect for busy weeknights or quick family dinners.
When dinner needs to come together fast without sacrificing flavor, this Easy Instant Pot Frozen Meatballs and Egg Noodles recipe is your go-to.
Frozen meatballs cook straight from the bag while tender egg noodles soak up all the savory goodness, creating a creamy, comforting meal the whole family will devour.
Easy effort, maximum taste—weeknight dinners don’t get much easier than this.
Some of my favorite Instant Pot Recipes are INSTANT POT MEXICAN RICE, INSTANT POT ITALIAN WEDDING SOUP, INSTANT POT CRACK CHICKEN, and INSTANT POT PORK FRIED RICE.
Why You Will Love This Recipe!
- Super quick and easy – Dinner ready in under 30 minutes.
- No thawing needed – Cook frozen meatballs straight in the Instant Pot.
- Creamy, comforting noodles – Tender egg noodles soak up all the sauce.
- Family-friendly – A meal everyone from kids to adults will enjoy.
- Minimal cleanup – One pot does it all for hassle-free cooking.
Ingredients Needed
- Frozen meatballs: Pre-cooked, ready-to-use meatballs for quick meals
- Beef broth: Rich, savory liquid to cook and flavor meatballs
- Worcestershire sauce: Adds deep, tangy, umami flavor to the dish
- Minced garlic: Aromatic punch that enhances savory taste profile
- Italian seasoning: Classic herb blend for bold, Italian flavor
- Salt: Brings out and balances all other flavors
- Black pepper: Adds mild heat and depth to seasoning
- Egg noodles: Tender, chewy pasta that soaks up sauce perfectly
- Half and half: Creamy ingredient that makes the sauce rich
- Cornstarch: Thickens sauce for a smooth, luscious texture
How To Make Easy Instant Pot Frozen Meatballs And Egg Noodles Recipe
Step One: Place the frozen meatballs in the bottom of the Instant Pot. Pour in the beef broth, Worcestershire sauce, minced garlic, Italian seasoning, salt, and pepper.
Step Two: Spread the egg noodles evenly over the meatballs. Secure the lid, making sure the vent is sealed, and set the Instant Pot to manual high pressure for 3 minutes. When cooking is complete, perform a quick release. Once the pin drops, carefully open the lid and stir the noodles with the meatballs.
Step Three: Mix in the half and half and cornstarch until the sauce is creamy and well combined.
Easy Instant Pot Frozen Meatballs And Egg Noodles Recipe Tips
- No thawing needed: Frozen meatballs go straight into the Instant Pot.
- Layering matters: Put meatballs on the bottom and noodles on top for even cooking.
- Quick release carefully: Wait until the pin drops before opening the lid to avoid steam burns.
- Stir gently: Mix noodles and meatballs carefully to avoid breaking them apart.
- Creamy sauce tip: Mix the half and half with cornstarch thoroughly to prevent lumps.
- Adjust seasoning: Taste after cooking and add salt, pepper, or Worcestershire if needed.
- Meal prep friendly: This dish reheats well, making it perfect for leftovers or freezer meals.
Storing and Reheating Instructions
- Storing: Allow the dish to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: Place cooled leftovers in a freezer-safe container or bag. Freeze for up to 2 months.
- Reheating: Stovetop: Warm gently over medium heat, stirring occasionally. Add a splash of broth or water to loosen the sauce if needed. Microwave: Heat in 30–60 second intervals, stirring in between, until fully warmed.
Easy Instant Pot Frozen Meatballs And Egg Noodles Recipe Faqs
Do I need to thaw the meatballs first? No! This recipe is designed for frozen, pre-cooked meatballs. Cooking them from frozen is key to the simplicity of the “dump and go” method.
Why do the meatballs go on the bottom and noodles on top? Placing the frozen meatballs on the bottom helps them heat through evenly. Placing the noodles on top and ensuring they are fully submerged prevents the dreaded BURN error and ensures the noodles cook properly in the liquid.
Can I use a different type of pasta? Yes, but you must adjust the cook time. Egg noodles are thin and cook very quickly. If you use thicker pasta (like penne or rotini), increase the pressure cook time by 1–2 minutes. Always check the package time and use the “half the cook time minus 1 minute” method.
How much liquid do I need? You need just enough liquid (usually broth or water) to cover the noodles completely. Typically, 3–4 cups of broth are sufficient for a 5- to 6-quart Instant Pot.
How long should I pressure cook the dish? For standard egg noodles, pressure cook for 3 minutes followed by a Quick Release (QR). If the noodles are slightly thicker, try 4 minutes.
How do I prevent the Burn Notice? Always ensure the pasta is submerged in the liquid, and do not stir the mixture before cooking, especially if you add any thick sauces (like cream soup) to the bottom layer.
More Instant Pot Recipes
- INSTANT POT MIXED BERRY JAM
- INSTANT POT EASTER RICE KRISPIE TREATS
- EASY INSTANT POT MEXICAN RICE
- INSTANT POT CANDIED NUTS
- INSTANT POT SOUTHERN DEVILED EGGS
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Easy Instant Pot Frozen Meatballs And Egg Noodles Recipe
Description
Ingredients
- 1 pound frozen meatballs
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles
- 1/2 cup half and half
- 1 tablespoon corn starch
Instructions
- Start by adding the frozen meatballs to the bottom of the Instant Pot Bowl.
- Then add the beef broth, Worcestershire sauce, minced garlic, Italian seasoning, salt, and pepper, to the pot.
- Spread the egg noodles on top of the meatballs.
- Secure the lid on top of the Instant Pot, ensuring that the vent is in a sealed position.
- Then set the manual high pressure for 3 minutes.
- When the time is up, do a quick release.
- When the time is up, open the lid (do not force the cover open) when the pin drops, and you can easily open the Instant Pot. Open and stir the pasta.
- Mix in the half and half and cornstarch. Mix well.
Equipment
- Instant Pot, or Pressure Cooker, or Ninja Foodi
- Tongs
Notes
Storing and Reheating Instant Pot Swedish Meatballs and Pasta
Storing:
- Cooling: Allow the Swedish meatballs and pasta to cool completely before transferring to storage containers. This helps in preventing the growth of harmful bacteria.
- Refrigeration: Place the meatballs and pasta in an airtight container and store them in the refrigerator. They will remain fresh for up to 3-4 days.
- Freezing: If you plan to store them for a longer period, transfer the cooled meatballs and pasta to freezer-safe containers or bags, ensuring you remove as much air as possible. Label with the date and contents. They can be frozen for up to 2-3 months.
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From the Refrigerator:
- Microwave: Transfer the meatballs and pasta to a microwave-safe dish. Cover with a lid or microwave-safe plastic wrap, leaving one corner open to vent. Heat on medium power for 2-3 minutes, stirring halfway through, until thoroughly warmed.
- Stovetop: Pour the meatballs and pasta into a saucepan or skillet. Warm over medium heat, stirring occasionally, until heated through.
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From the Freezer:
- Thawing: For best results, thaw the frozen meatballs and pasta in the refrigerator overnight before reheating.
- Microwave: If reheating without thawing, use the microwave’s defrost setting first for a few minutes, then heat on medium power, checking and stirring every 2-3 minutes until hot.
- Stovetop: If thawed, follow the above stovetop instructions. If reheating directly from frozen, use a covered saucepan or skillet on low-medium heat, stirring occasionally, until heated through. This may take a bit longer compared to reheating thawed meatballs and pasta.
Nutrition
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Roberta Tamez
Yes, I made this with an exception. At the end instead of milk/cream and slurry mixture, I drained out the remaining liquid. Used a jar of Bertolli Alfredo sauce and used about a 1/4 of the remaining liquid to slosh out the jar. Yummmy!!!