Making Spaghetti and Meatballs in the pressure cooker (like an Instant Pot) is a game-changer for a busy weeknight. Not only is it fast, but cooking the pasta directly in the sauce allows it to absorb all the delicious flavors from the meat and tomatoes.
There are generally two ways to do this: the “All-in-One” method (raw pasta on top) or the “Faster-to-Table” method (semi-cooked pasta). Here is the most reliable method for a perfect, non-mushy result.
Pressure Cooker Spaghetti and Meatballs
This recipe uses the “all-in-one” method but with a crucial trick: breaking the spaghetti in half and layering it properly so it doesn’t clump together.
Prep time: 15 minutes
Cook time: 7-8 minutes (plus time to come to pressure)
Servings: 4-6
Ingredients
For the Meatballs (or use 12-16 frozen pre-made meatballs):
· 1 lb (450g) ground beef (or a mix of beef and pork)
· 1/2 cup (25g) plain breadcrumbs
· 1/4 cup (25g) grated Parmesan cheese
· 1 large egg
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· Salt and pepper, to taste
For the Sauce and Pasta:
· 1 tablespoon olive oil
· 1 small onion, finely chopped
· 3 cloves garlic, minced
· 1 (24 oz / 700g) jar of your favorite marinara sauce (or 3 cups homemade)
· 2 ½ cups (600ml) water (or use chicken broth for more flavor)
· 12 oz (340g) dry spaghetti (regular thickness, not angel hair or very thin)
· 1 teaspoon dried Italian seasoning
· Salt, to taste
For Garnish:
· Fresh parsley, chopped
· Grated Parmesan cheese
Instructions
- Make the Meatballs:
· In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix gently until just combined (don’t overmix).
· Roll the mixture into 1.5-inch meatballs (you should get about 12-16). - Brown the Meatballs (Optional but recommended):
· Turn the pressure cooker to the Sauté function (High).
· Add the olive oil. Once hot, add the meatballs in a single batch (you may need to do it in two batches). Brown them on 2-3 sides, about 4-5 minutes total. They do not need to be cooked through.
· Remove the meatballs to a plate. They will finish cooking under pressure. - Sauté the Aromatics:
· In the same pot, add the chopped onion. Sauté for 2-3 minutes until softened. Add the minced garlic and sauté for 30 seconds until fragrant.
· Pour about ½ cup of the water into the pot and scrape the bottom with a wooden spoon to deglaze. This step is crucial to remove any browned bits (fond) that could cause a “Burn” warning. - Add Liquids and Sauce:
· Pour in the marinara sauce and the remaining 2 cups of water (or broth). Add the Italian seasoning. Stir to combine. - Add the Spaghetti (The Trick):
· Break the spaghetti noodles in half.
· Spread the noodles over the liquid in a criss-cross pattern (lay some one way, some the other). This prevents them from clumping into a solid mass. Do not stir them yet.
· Gently push the noodles down with a spatula just until they are submerged in the liquid. - Add the Meatballs:
· Nestle the browned (or raw) meatballs gently on top of the spaghetti. Try not to bury them deep, just rest them on top. - Pressure Cook:
· Close the lid and set the valve to Sealing.
· Cook on High Pressure for 7 minutes (for al dente spaghetti).
· Note: If you prefer very soft spaghetti, cook for 8 minutes. If using gluten-free pasta, reduce time to 5 minutes. - Quick Release:
· Once the cooking time is up, carefully perform a Quick Release (QR) of the pressure. Move the valve to “Venting” and stand back—the starch in the water will cause a lot of steam and possibly some sputtering. - Finish the Dish:
· Wait for the pin to drop, then open the lid. The dish will look very soupy.
· Stir everything gently but thoroughly. The spaghetti will absorb the remaining liquid as you stir and it sits for a minute.
· If it’s still too watery, let it sit for 5 minutes with the lid off. The starch will continue to thicken the sauce.
· Stir in a handful of fresh Parmesan cheese. - Serve:
· Twirl into bowls, garnish with fresh parsley and more Parmesan.
Why This Works & Tips for Success
· The Liquid Ratio: Pasta needs a lot of liquid to cook properly. 2.5 cups of liquid for 12 oz of pasta is the “magic ratio” for a pressure cooker.
· Don’t Stir Raw Pasta: If you stir the pasta into the sauce before cooking, it will settle at the bottom, clump together, and possibly burn. Layering it on top ensures even cooking.
· Sauce Consistency: It will look watery when you open the lid, but residual heat and stirring will thicken it as the starch releases.
· Frozen Meatballs: If using frozen meatballs, there is no need to thaw them. Skip the browning step and just nestle them on top of the pasta. They will cook perfectly in the 7-minute cycle.