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 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Calories 402kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
MEATBALLS:
1/2cuppanko bread crumbs
1/4cupwhole milk
1ounceParmesan cheesegrated, 1/2 cup
3tablespoonsfresh parsleyminced
1large eggbeaten
1poundmeatloaf mixground beef and pork combo
SAUCE:
2tablespoonsolive oil
1onionminced
Salt and pepper
2tablespoonsfresh oreganominced or 2 teaspoons dried
1/4teaspoonred pepper flakes
6garlic clovesminced
2cans crushed tomatoes28 ounces
Sugar
1/4cupfresh basilas 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.