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Speedy Comfort: How to Make Pressure Cooker Spaghetti and Meatballs

Spaghetti and meatballs is a classic comfort dish that brings warmth, flavor, and nostalgia to the table. Traditionally, it can take hours to simmer the sauce and cook the meatballs just right. But with a pressure cooker, you can get tender meatballs, perfectly cooked pasta, and a rich, flavorful sauce in a fraction of the time. This method locks in flavors and makes weeknight dinners a breeze.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Sauce and Pasta:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 24 oz marinara sauce (homemade or store-bought)
• 2 cups water or chicken broth
• 8 oz spaghetti, broken in half
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper.
2. Mix gently but thoroughly until all ingredients are incorporated. Avoid overmixing to keep the meatballs tender.
3. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

Step 2: Sear the Meatballs (Optional but Recommended)

1. Turn the pressure cooker to the sauté mode and heat olive oil.
2. Add the meatballs in batches, browning them on all sides for 2–3 minutes. They don’t need to cook through, just to get a nice golden crust.
3. Remove the meatballs and set aside.

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