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The Best and Easy Pressure Cooker Spaghetti and Meatballs

This Pressure Cooker Spaghetti and Meatballs recipe is so fast and easy! The homemade marinara sauce is a quick recipe, and just as easy. This is one of our favorite pasta recipes. If you don't own a pressure cooker, don't dismiss this recipe! You can easily adapt this to a slow cooker-- it'll just take longer. If you've made homemade meatballs, many recipes require that you brown them. With this recipe, you don't have to-- and they still turn out moist and flavorful.
Course main
Cuisine Italian
Keyword Marinara, Marinara Sauce, Pasta, Spaghetti, Spaghetti and Meatballs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 402kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

MEATBALLS:

  • 1/2 cup panko bread crumbs
  • 1/4 cup whole milk
  • 1 ounce Parmesan cheese grated, 1/2 cup
  • 3 tablespoons fresh parsley minced
  • 1 large egg beaten
  • 1 pound meatloaf mix ground beef and pork combo

SAUCE:

  • 2 tablespoons olive oil
  • 1 onion minced
  • Salt and pepper
  • 2 tablespoons fresh oregano minced or 2 teaspoons dried
  • 1/4 teaspoon red pepper flakes
  • 6 garlic cloves minced
  • 2 cans crushed tomatoes 28 ounces
  • Sugar
  • 1/4 cup fresh basil as a garnish

Instructions

  • Heat oil in pressure cooker pot over medium high heat (I use the browning cycle on my electric pressure cooker) until shimmering. Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes.
  • Stir in oregano, red pepper flakes and two-thirds of garlic and cook until fragrant, about 30 seconds.
  • Stir in crushed tomatoes, scraping up any browned bits. Reduce heat to medium-low and simmer gently, stirring occasionally, until tomatoes no longer taste raw, about 10 minutes.
  • Season with sugar, salt and pepper to taste.
  • Meanwhile, mash the panko and milk into paste in medium bowl with a fork.
  • Gently mix in meatloaf mix, Parmesan, parsley, egg remaining garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper with hands until thoroughly combined.
  • Shape mixture into 12 even-size meatballs. Gently nestle meatballs into sauce.
  • Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes. adjusting heat as needed to maintain high pressure. NOTE: I just set my electric pressure cooker to medium pressure and everything turned out great.
  • Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

Notes

This recipe comes from America's Test Kitchen "Pressure Cooker Perfection".