Pressure Cooker Spaghetti and Meatballs

Step 3: Brown the Meatballs (Optional but Recommended)

1. Lightly brown the meatballs in the pressure cooker for 2–3 minutes per side. This adds flavor and helps them hold together during cooking.
2. Remove the meatballs and set aside. Don’t worry if they aren’t fully cooked—they’ll finish cooking under pressure.

Step 4: Build the Sauce

1. Pour the crushed tomatoes into the cooker with the sautéed onions and garlic.
2. Add salt, pepper, sugar (if using), and dried basil or Italian seasoning. Stir to combine.
3. Pour in 2 cups of water or broth to ensure there’s enough liquid for pressure cooking.

Step 5: Cook the Pasta and Meatballs Together

1. Place the uncooked spaghetti on top of the sauce. Try to push it down gently so it is partially submerged but not stirred into a clump.
2. Arrange the meatballs on top of the spaghetti.
3. Close the lid of the pressure cooker, ensuring the valve is set to sealing. Select “Manual” or “Pressure Cook” and set the timer for 8 minutes for regular spaghetti (slightly less for thinner pasta).

Step 6: Quick Release and Stir

1. When the cooking time is complete, carefully perform a quick release by turning the valve to venting.
2. Open the lid and stir gently, combining the sauce, pasta, and meatballs evenly. If the sauce seems too thin, use the “Sauté” function for a few minutes to thicken.

Step 7: Serve

1. Plate the spaghetti and meatballs, spooning sauce generously over the top.
2. Garnish with fresh basil or parsley and sprinkle with grated Parmesan cheese.
3. Serve hot with garlic bread or a fresh green salad for a complete meal.

Tips for Success

• Even Cooking: Break spaghetti in half before adding to avoid clumping.
• Flavor Boost: Browning the meatballs and sautéing the aromatics adds depth to the sauce.
• Cheesy Upgrade: Mix mozzarella chunks into the meatballs for a gooey surprise inside.
• Storage: Leftovers keep well in the fridge for up to 3 days or freeze in an airtight container for up to 2 months.

Pressure Cooker Spaghetti and Meatballs is the perfect weeknight dinner solution. It’s fast, flavorful, and captures all the homestyle charm of the classic dish without hours of cooking. The meatballs remain tender, the pasta perfectly al dente, and the sauce rich and hearty—all in one pot!

If you want, I can also make a version with step-by-step photos to make it even easier to follow. That would look like a mini recipe guidebook! Do you want me to do that?