Pressure Cooker Spaghetti and Meatballs

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Pressure Cooker Spaghetti and Meatballs: A One-Pot Comfort Food Classic

Pressure Cooker Spaghetti and Meatballs is a modern twist on a timeless favorite. By using a pressure cooker, you can achieve deep, slow-simmered flavor in a fraction of the time—without sacrificing texture or taste. The pasta cooks directly in the sauce, absorbing rich tomato flavor, while the meatballs stay tender and juicy. Best of all, everything comes together in one pot, making cleanup quick and easy.

This dish is perfect for busy weeknights, family dinners, or anytime you want a hearty, satisfying meal with minimal effort.

Why Make Spaghetti and Meatballs in a Pressure Cooker?

Fast cooking: Dinner is ready in under 30 minutes.
One-pot meal: Fewer dishes, less cleanup.
Flavor-packed pasta: Spaghetti cooks right in the sauce.
Consistent results: Even heat ensures tender meatballs and perfectly cooked noodles.

Ingredients You’ll Need

For the Meatballs

1 pound ground beef (or a mix of beef and pork)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Spaghetti

12 ounces dry spaghetti (broken in half)
1 jar (24–28 ounces) marinara sauce
2 cups water or broth
1 tablespoon olive oil
Optional garnish: chopped parsley or extra Parmesan cheese

Step-by-Step Method

Step 1: Prepare the Meatballs

In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix gently until just combined—overmixing can make the meatballs tough.

Roll the mixture into evenly sized meatballs, about 1 to 1½ inches wide. Set them aside.

Step 2: Lightly Brown the Meatballs

Set your pressure cooker to the sauté function and add the olive oil. Place the meatballs in the pot in a single layer and brown them lightly on all sides. They don’t need to be fully cooked—this step adds flavor and helps them hold their shape. Remove the meatballs and set aside.