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Instant Pot Copycat Chef Boyardee Spaghetti & Meatballs
  • ½ a 1 lb box of half cut spaghetti
  • 14 oz bag frozen Armour meatballs
  • 1 10 oz can Campbells Tomato soup (plus 2 cans water)
  • ½ a 24 oz jar 4 cheese pasta sauce
  • 1 tsp sugar
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ⅓ cup shredded cheddar
  • 4 slices American cheese (or more shredded cheese)
  1. Place frozen meatballs on bottom of pot.
  2. Add ½ cup water.
  3. Arrange ½ lb spaghetti in crisscross method on top of meatballs.
  4. Mix tomato soup and ½ jar sauce together in separate bowl with spices and sugar.
  5. Add sauce on top of pasta, making sure to cover pasta.
  6. Add 2 cans water.
  7. Set pot to cook 5 min on high, then 5 min NPR. After NPR, stir well.
  8. It will be watery at first but will thicken as you stir.
  9. Add cheeses and continue to stir. Once melted and thickened, serve.

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