35 min
Instant Pot Family Taco Soup
Ground turkey, beans, corn and tomatoes make a spoonable taco-night soup with crunchy toppings and heat added only at the table.
Photo: Missvain / Wikimedia Commons · CC BY 4.0
Instant Pot Family Dinners
Instant Pot Turkey Meatballs and Penne
Tender turkey meatballs and penne cook together under a no-stir layer of marinara for a complete family pasta night in one cooker.
Directions
Shape small meatballs
Mix turkey, egg, panko, Parmesan, Italian seasoning, garlic powder and 1/2 teaspoon salt just until combined. Shape into 24 compact meatballs, about 1 1/2 inches each; overmixing makes them firm.
Build the liquid base
Pour water and broth into a 6-quart cooker. Stir in 1 cup marinara and the remaining 1/4 teaspoon salt.
Layer meatballs, pasta and sauce
Arrange meatballs in the liquid. Scatter penne over them in an even layer, pressing just enough to moisten most pieces. Spoon the remaining marinara over the pasta. Do not stir.
Pressure cook and release carefully
Lock the lid and cook on High Pressure for 5 minutes. Let pressure release naturally for 5 minutes, then vent in short controlled bursts. If starchy liquid sputters, close the valve, wait 30 seconds and continue slowly.
Verify and loosen
Open only after the float valve drops. Check a center meatball for 165°F. Stir gently from the bottom; the sauce will look loose at first. Rest uncovered for 4 minutes so pasta absorbs the excess.
Finish with cheese
Fold in mozzarella if using, or sprinkle cheese over individual bowls. If pasta is firmer than desired, simmer on Sauté-Low with 1/4 cup water for 1 to 2 minutes.
Why this works
Why it worksSmall, evenly sized meatballs reach a safe temperature in the same short cycle as penne.
Why it worksThin liquid sits on the base while marinara stays mostly above the pasta, limiting scorching.
Why it worksA brief rest after opening lets the pasta finish absorbing sauce without an extra pressure cycle.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options →
Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options →
Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →
Swaps & notes
Easy swaps
- Use ground chicken with the same method and verify 165°F.
- Replace penne with ziti or rigatoni of similar thickness; very small pasta needs less time.
- Use gluten-free pressure-cooker-safe pasta, but consult its package because some varieties become soft quickly.
Cook notes
- Do not use oversized meatballs because the pasta may finish before the centers reach 165°F.
- Never stir thick marinara to the bottom before pressure cooking.
- Pasta can foam, so use the stated 5-minute natural release and a controlled vent.
- Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
- Never force the lid. Open only after pressure is fully released and the float valve has dropped.
Storage
Refrigerate airtight for up to 4 days. Reheat to 165°F with a splash of water or broth. Freeze meatballs and sauce for up to 3 months; cooked pasta is best fresh.
Questions
What if a meatball is under 165°F?
Select Sauté-Low, cover loosely without locking and simmer the meatballs in sauce until every center reaches 165°F.
Why is some pasta above the liquid?
Pressure creates steam throughout the pot. Press the pasta down lightly when layering, but do not stir the marinara into the base.
Can I prepare the meatballs ahead?
Yes. Shape and refrigerate them covered for up to 24 hours, then assemble and cook the recipe as written.
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Instant Pot Turkey Meatballs and Penne
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1. Shape small meatballsMix turkey, egg, panko, Parmesan, Italian seasoning, garlic powder and 1/2 teaspoon salt just until combined. Shape into 24 compact meatballs, about 1 1/2 inches each; overmixing makes them firm.
2. Build the liquid basePour water and broth into a 6-quart cooker. Stir in 1 cup marinara and the remaining 1/4 teaspoon salt.
3. Layer meatballs, pasta and sauceArrange meatballs in the liquid. Scatter penne over them in an even layer, pressing just enough to moisten most pieces. Spoon the remaining marinara over the pasta. Do not stir.
4. Pressure cook and release carefullyLock the lid and cook on High Pressure for 5 minutes. Let pressure release naturally for 5 minutes, then vent in short controlled bursts. If starchy liquid sputters, close the valve, wait 30 seconds and continue slowly.
5. Verify and loosenOpen only after the float valve drops. Check a center meatball for 165°F. Stir gently from the bottom; the sauce will look loose at first. Rest uncovered for 4 minutes so pasta absorbs the excess.
6. Finish with cheeseFold in mozzarella if using, or sprinkle cheese over individual bowls. If pasta is firmer than desired, simmer on Sauté-Low with 1/4 cup water for 1 to 2 minutes.