Spaghetti and Meatballs in the Pressure Cooker
Spaghetti and meatballs is the definition of comfort food—hearty, satisfying, and packed with familiar flavors. Traditionally, it requires hours of simmering sauce and careful timing. With a pressure cooker, however, you can achieve tender meatballs, perfectly cooked pasta, and a rich, well-developed sauce in a fraction of the time. This method locks in flavor and turns a classic into an easy weeknight win.
Pressure Cooker Spaghetti and Meatballs
🥣 Ingredients
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Meatballs | Ground beef (or beef/pork blend) | 1 lb | Main protein |
| Breadcrumbs | ½ cup | Binding | |
| Parmesan cheese, grated | ¼ cup | Adds richness | |
| Egg | 1 large | Binder | |
| Garlic, minced | 2 cloves | Aromatic | |
| Fresh parsley, chopped | 2 tbsp | Fresh flavor | |
| Italian seasoning | 1 tsp | Classic profile | |
| Salt & pepper | To taste | Seasoning | |
| Sauce & Pasta | Olive oil | 1 tbsp | For sautéing |
| Onion, finely chopped | 1 small | Flavor base | |
| 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 | Fits easily in pot | |
| Salt & pepper | To taste | Seasoning | |
| Fresh basil or parsley | — | Optional garnish |
👩🍳 Step-by-Step Instructions
1. Make the Meatballs
In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper.
Mix gently until just combined to keep the meatballs tender.
Form into 1–1½-inch meatballs and set aside.
2. Brown the Meatballs (Optional but Recommended)
Set the pressure cooker to sauté mode and add the olive oil.
Working in batches, brown the meatballs for 2–3 minutes per side.
Remove and set aside.
3. Build the Sauce
In the same pot, sauté the onion until softened, about 3–4 minutes.
Add the garlic and cook for 30 seconds, just until fragrant.
Stir in the marinara sauce and broth.
Return the meatballs to the pot, gently nestling them into the sauce.
4. Add the Pasta
Break the spaghetti in half and lay it over the meatballs.
Press it gently into the liquid without stirring.
Ensure the pasta and meatballs are mostly submerged; add a bit more liquid if needed.
5. Pressure Cook
Seal the lid and cook on high pressure for 8 minutes.
Perform a quick release to avoid overcooking the pasta.
Open carefully and gently stir to combine the spaghetti and meatballs.
6. Finish and Serve
Taste and adjust seasoning as needed.
Garnish with fresh basil or parsley and extra Parmesan cheese.
Serve hot and enjoy this comforting, one-pot classic.
