Pressure Cooker Spaghetti and Meatballs
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves
very thinly sliced
- 1/4 teaspoon red-pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1 can crushed tomatoes
28-ounce
- 1 teaspoon kosher salt
- 2 basil sprigs
plus more thinly sliced for serving
- 8 ounces spaghetti
broken in half, not thin spaghetti
- 2 tablespoons grated Parmesan
plus more for serving
- 1 cup ricotta
optional
- 1 pound ground beef
or substitute veal, pork or turkey
- 1/4 cup panko bread crumbs
- 1/4 cup grated Parmesan
- 2 tablespoons chopped basil
- 1 large egg
- 1 teaspoon kosher salt
- 1 to 2 garlic cloves
finely grated or minced
Directions
- 1
Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- 2
Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- 3
Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- 4
Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- 5
Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Pressure Cooker Spaghetti and Meatballs
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About this Recipe
Imagine tender, gently spiced meatballs simmered in a rich tomato sauce, all cooked to perfection with your favorite spaghetti, and all in just one pot. This pressure cooker spaghetti and meatballs recipe takes much of the hands-on work out of a beloved comfort food, delivering a deeply satisfying dinner with minimal fuss.Say goodbye to juggling multiple pots and constant stirring. The beauty of this recipe lies in its ingenious, one-pot method. By cooking everything directly in your electric pressure cooker, the meatballs cook entirely in the flavorful sauce, infusing every bite with deep, savory goodness without the need for frying. This results in remarkably tender, kid-friendly meatballs and a truly effortless meal.You can expect a comforting bowl of spaghetti coated in a rich, robust tomato sauce, studded with incredibly tender, gently spiced meatballs. The spaghetti itself will be perfectly cooked, absorbing the delicious sauce as it simmers. For an extra layer of indulgence, the optional ricotta topping adds a creamy richness that elevates the entire dish, making it feel truly special. This is hearty, satisfying Italian-American fare that tastes like it’s been simmering all day, yet comes together with surprisingly little effort.This recipe offers delightful flexibility to suit your preferences. You can easily substitute the ground beef in the meatballs with ground veal, pork, or turkey for a different flavor profile or dietary preference. If you're a fan of briny notes, consider adding 1/4 cup sliced pitted olives to the sauce for an extra burst of flavor. For the sauce itself, feel free to use 3 1/4 cups of your favorite homemade marinara or a quality store-bought brand in place of the crushed tomatoes and individual seasonings, making this a great make-ahead option.This comforting pressure cooker spaghetti and meatballs is ideal for a busy weeknight family dinner or a cozy gathering with friends. Serve it simply with extra grated Parmesan and thinly sliced fresh basil, perhaps alongside a crisp green salad and some crusty bread to soak up every last drop of sauce.