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

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👩‍🍳 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.