May be an image of pasta

Here’s a detailed, unique article about Pressure Cooker Spaghetti and Meatballs, with a full step-by-step guide:

Pressure Cooker Spaghetti and Meatballs: A Quick, Flavorful Classic

Spaghetti and meatballs is a beloved comfort food classic, but the traditional method of slow-cooking the sauce and simmering meatballs can take hours. Enter the pressure cooker—a game-changer that allows you to prepare a rich, hearty, and perfectly balanced spaghetti and meatballs meal in a fraction of the time. This recipe combines tender meatballs, a robust tomato sauce, and perfectly cooked pasta in one pot, creating minimal cleanup and maximum flavor.

Ingredients

For the Meatballs:

1 pound (450 g) ground beef (or a mix of beef and pork)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 small onion, finely chopped
1 egg
2 tablespoons fresh parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried Italian herbs (optional)

For the Sauce and Pasta:

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar (optional, balances acidity)
1 teaspoon dried basil or Italian seasoning
12 oz (340 g) spaghetti, broken in half
2 cups water or beef broth
Fresh basil or parsley, for garnish
Grated Parmesan, for serving

Step-by-Step Method

Step 1: Prepare the Meatballs

In a large bowl, combine the ground meat, breadcrumbs, Parmesan, garlic, onion, parsley, egg, salt, pepper, and Italian herbs.
Mix gently until all ingredients are just combined. Avoid overmixing to keep the meatballs tender.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and set aside.

Step 2: Sauté Aromatics

Turn on the pressure cooker and select the “Sauté” function. Heat the olive oil until shimmering.
Add the diced onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.