ELECTRIC PRESSURE COOKER SPAGHETTI WITH HOMEMADE MEATBALLS
Are you looking for a good Electric Pressure Cooker Recipe for your Instant Pot? Our Electric Pressure Cooker Spaghetti with Homemade Meatballs is simple to make, quick to cook and so good!
Provided by Cris
Categories Main Dish
Time 15m
Number Of Ingredients 12
Steps:
- Pour one jar of sauce into the bottom of your 6 quart electric pressure cooker.
- In a bowl mix your meats, milk, bread crumbs, cheese, egg and seasonings/herbs.
- Blend well and then form into 10-12 large meatballs.
- Place the meatballs in your pressure cooker in a single layer and then top with other jar of sauce.
- Sprinkle broken pasta pieces on top of sauce and cover with your water.
- Seal your pressure cooker and set to manual (with warm setting off) high pressure and set unit to 5 minutes.
- Once your unit reaches 5 minutes on high pressure and shuts off, turn valve to quick release. Once steam is done releasing, remove lid immediately and stir well before serving.
INSTANT POT SPAGHETTI AND MEATBALLS
A ONE POT meal made in your pressure cooker with homemade meatballs (not frozen!). Still so quick and easy to whip up!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®. Stir in beef stock, scraping any browned bits from the bottom of the pot. Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes. Serve immediately, garnished with basil and Parmesan, if desired.
PRESSURE COOKER SPAGHETTI AND MEATBALLS
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram
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