Spaghetti and Meatballs in the Pressure Cooker
Spaghetti and meatballs is classic comfort food—warm, hearty, and full of flavor. Traditionally, making it means hours of simmering sauce and carefully cooking meatballs. With a pressure cooker, though, you can have tender meatballs, perfectly cooked pasta, and rich, flavorful sauce in a fraction of the time. This method locks in flavor and makes weeknight dinners a breeze.
Pressure Cooker Spaghetti and Meatballs
🥣 Ingredients
| 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 of flavor | |
| 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 in pot | |
| Salt & pepper | To taste | Seasoning | |
| Fresh basil or parsley | For garnish | Optional |
👩🍳 Step‑by‑Step Instructions
1. Prepare the Meatballs
- In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper.
- Mix gently—avoid overmixing.
- Shape into 1–1.5 inch meatballs.
2. Sear the Meatballs (Optional, but Recommended)
- Set the pressure cooker to sauté mode and heat olive oil.
- Brown meatballs in batches, 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 and cook 30 seconds until fragrant.
- Stir in marinara sauce and broth.
- Return meatballs to the pot, gently submerging them in the sauce.
4. Add the Pasta
- Break spaghetti in half and layer it over the meatballs.
- Press gently into the liquid—do not stir.
- Make sure pasta and meatballs are mostly covered; add more liquid if necessary.
5. Pressure Cook
- Seal the lid and cook on high pressure for 8 minutes.
- Perform a quick release to prevent overcooking the pasta.
- Open carefully and stir meatballs and spaghetti together.
6. Final Touches
- Taste and adjust seasoning.
- Garnish with fresh basil or parsley and extra Parmesan.
- Serve hot and enjoy this hearty, comforting meal!
