Pressure Cooker Spaghetti and Meatballs
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Spaghetti and meatballs is the ultimate comfort food—warm, flavorful, and nostalgic. Traditionally, it takes hours to simmer sauce and cook meatballs to perfection. But with a pressure cooker, you can achieve tender meatballs, perfectly cooked pasta, and a rich, hearty sauce in a fraction of the time. This method locks in flavor and makes weeknight dinners effortless.
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Pressure Cooker Spaghetti and Meatballs
🥣 Ingredients (Table Format)
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Meatballs | Ground beef (or beef/pork mix) | 1 lb | Base protein |
| Breadcrumbs | ½ cup | Helps bind | |
| Parmesan cheese, grated | ¼ cup | Adds flavor | |
| Egg | 1 large | Binder | |
| Garlic, minced | 2 cloves | Aromatic | |
| Fresh parsley, chopped | 2 tbsp | Freshness | |
| Italian seasoning | 1 tsp | Classic flavor | |
| Salt & pepper | To taste | Seasoning | |
| Sauce & Pasta | Olive oil | 1 tbsp | For sautéing |
| Onion, finely chopped | 1 small | Depth | |
| Garlic, minced | 2 cloves | Fragrance | |
| Marinara sauce | 24 oz | Homemade or store‑bought | |
| Water or chicken broth | 2 cups | Cooking liquid | |
| Spaghetti, broken in half | 8 oz | Easier to fit | |
| Salt & pepper | To taste | Seasoning | |
| Fresh basil or parsley | For garnish | Optional |
👩🍳 Step‑by‑Step Instructions
1. Prepare the Meatballs
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- In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper.
- Mix gently until incorporated (avoid overmixing).
- Shape into meatballs, about 1–1.5 inches in diameter.
2. Sear the Meatballs (Optional but Recommended)
- Set pressure cooker to sauté mode. Heat olive oil.
- Brown meatballs in batches for 2–3 minutes per side.
- Remove and set aside.
3. Build the Sauce
- In the same pot, sauté onion until soft (3–4 minutes).
- Add garlic; cook 30 seconds until fragrant.
- Stir in marinara sauce and broth.
- Return meatballs, gently submerging them.
4. Add the Pasta
- Break spaghetti in half and layer over meatballs.
- Press gently into liquid (do not stir).
- Ensure pasta and meatballs are just covered; add more liquid if needed.
5. Pressure Cook
- Seal lid. Cook on high pressure for 8 minutes.
- Perform a quick release to prevent overcooking pasta.
- Open lid carefully; stir pasta and meatballs together.
6. Final Touches
- Taste and adjust seasoning.
- Garnish with fresh basil or parsley and extra Parmesan.
- Serve hot in bowls and enjoy!
