Pressure Cooker Spaghetti and Meatballs

 This one-pot wonder delivers tender, flavorful meatballs and perfectly cooked spaghetti in a fraction of the usual time. The pressure cooker infuses the pasta with rich tomato flavor while keeping the meatballs juicy.

Yields: 4–6 servings
Prep time: 15 minutes
Cook time: 8 minutes pressure + release time
Total time: approximately 35 minutes

Ingredients

For the Meatballs

• 1 lb (450 g) ground beef (80/20)

• ½ lb (225 g) ground pork (or Italian sausage, casings removed)

• ½ cup breadcrumbs (plain or Italian-seasoned)

• ¼ cup grated Parmesan cheese

• ¼ cup milk (or water)

• 1 large egg

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried oregano

• 1 tbsp fresh parsley, chopped (or 1 tsp dried)

For the Sauce & Pasta

• 2 tbsp olive oil (for browning)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 24 oz (710 ml) jarred marinara sauce (or crushed tomatoes)

• 1 cup beef or chicken broth (low-sodium)

• 8 oz (225 g) dry spaghetti, broken in half

• ½ tsp red pepper flakes (optional)

• Salt and pepper to taste

For Serving

• Fresh basil or parsley, chopped

• Grated Parmesan cheese

Instructions

1. Make the Meatballs

• In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, milk, egg, minced garlic, salt, pepper, oregano, and parsley.

• Mix gently with your hands until just combined. Do not overwork.

• Roll into 1½-inch meatballs (about 16–20 meatballs).

2. Brown the Meatballs (Pressure Cooker Sauté Mode)

• Turn pressure cooker to Sauté mode (high). Add olive oil.

• Working in batches, brown meatballs on all sides, about 2–3 minutes per batch. They will not be cooked through. Remove meatballs to a plate.

3. Build the Sauce

• In the same pot, add chopped onion. Sauté 2 minutes until softened.

• Add minced garlic and red pepper flakes (if using). Sauté 1 minute.

• Pour in ¼ cup of broth to deglaze, scraping up any browned bits from the bottom. This prevents a "Burn" warning.

• Add marinara sauce, remaining broth, and a pinch of salt. Stir.

4. Add Pasta and Meatballs

• Break spaghetti in half and scatter it evenly over the sauce. Do not stir—just press it down gently so it's mostly submerged.

• Nestle the browned meatballs into the sauce, pushing them down slightly.

5. Pressure Cook

• Secure the lid and set valve to Sealing.

• Cook on High Pressure for 8 minutes.

• When done, let the pressure release naturally for 5 minutes, then carefully do a quick release for any remaining pressure.

6. Finish and Serve

• Open the lid. Gently stir to separate the spaghetti and coat everything in sauce. The pasta will have absorbed some liquid and be perfectly al dente.

• Let sit for 2 minutes to thicken slightly.

• Serve hot, garnished with fresh basil or parsley and a generous sprinkle of Parmesan cheese.

Tips for Success

• Do not stir before cooking: Stirring raw spaghetti into the sauce can cause clumping or sticking to the bottom. Layering and a gentle press are all you need.

• Deglaze thoroughly: After browning meatballs, any stuck bits must be scraped up with liquid to avoid a "Burn" error.

• Break the spaghetti: Halving the noodles ensures they fit and cook evenly in the pressure cooker.

• Natural release matters: The 5-minute natural release allows the pasta to finish cooking without becoming mushy.

• For extra flavor: Use Italian-seasoned breadcrumbs or add a tablespoon of tomato paste when sautéing the onions.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or broth.