How to Make Pressure Cooker Spaghetti and Meatballs
Step 1: Prepare the Meatballs
In a bowl, combine the ground meat, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, salt, and pepper. Mix gently until just combined. Roll into small, evenly sized meatballs to ensure they cook through evenly.
Step 2: Sauté the Meatballs
Set the pressure cooker to sauté mode and add olive oil. Brown the meatballs on all sides in batches. They don’t need to cook fully—just develop color. Remove and set aside.
Step 3: Add the Pasta and Sauce
Pour water or broth into the pot, scraping up any browned bits from the bottom. Add the marinara sauce and stir. Break the spaghetti in half and layer it into the pot in a crisscross pattern to prevent sticking. Do not stir too much.
Step 4: Return the Meatballs
Nestle the browned meatballs on top of the pasta. Lightly press them into the sauce without fully submerging.
Step 5: Pressure Cook
Seal the lid and cook on high pressure for 8 minutes. Once finished, allow a natural release for 5 minutes, then carefully release any remaining pressure.
Step 6: Stir and Rest
Open the lid and gently stir everything together. The sauce may look thin at first, but it will thicken as it rests for a few minutes.
Tips for Perfect Results
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Use thin spaghetti, not thick pasta varieties
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Layer the pasta to avoid clumping
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Keep meatballs small for even cooking
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Let the dish rest briefly to thicken the sauce
Serving Suggestions
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Sprinkle generously with Parmesan cheese
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Add fresh basil for brightness
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Serve with garlic bread or a simple salad
Final Thoughts
Pressure Cooker Spaghetti and Meatballs proves that classic comfort food doesn’t have to be time-consuming. With one pot, minimal prep, and bold flavor, this recipe delivers everything you love about a traditional Italian dinner—fast. Once you try it, it’s likely to become a regular in your weekly rotation
