Pressure Cooker Soccer Mom Spaghetti And Meatballs Food

INSTANT POT BEST SPAGHETTI & MEATBALLS

Steps:

• Add the oil and butter to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. Once melted, add in the shallots and garlic and sauté for 3 minutes
• Add in the meatballs (frozen or raw) followed by the broth, 1 1/2 cups of the marinara sauce, oregano and the spicy ingredients (if using - if not, simply leave them out). Stir well.
• In batches, break the spaghetti in half and place in the pot (I know it's a sin for some to break spaghetti, but for it to cook properly and fit in the pot, this needs to be done - it'll still feel long, cook perfectly AND it creates more servings!)
• DO NOT STIR the spaghetti, but smooth it out with a spoon so it's submerged under the broth.
• Top with the cherry tomatoes, secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure and set the time for 8 minutes. Quick release when done
• Give the spaghetti a stir. If it appears to clump together a bit, it will quickly detach once stirred and while the noodles should be perfectly al dente, they will also soften in a few moments of resting. If the sauce appears a bit thin, not to worry as that will all change! Add in the remaining 1 1/2 cups of marinara sauce along with the Parmesan and the Boursin or cream cheese (if using) and give it a final stir and let rest for about 3-5 minutes before serving as the sauce will thicken even more.
• Place in bowl and serve with additional parmesan cheese if desired.
• Mamma Mia Mangia!

PRESSURE COOKER SPAGHETTI AND MEATBALLS RECIPE

Steps:

• Place frozen meatballs in bottom of instant pot insert and add 1 jar sauce. Break spaghetti noodles in half and add to pot, pour in second jar of sauce. Fill one jar completely full of water and pour into the pressure cooker. Cook on high pressure for 8 minutes. Quick Release. Remove lid and stir. Serve with a veggie loaded salad and dinner is complete!

PRESSURE COOKER SPAGHETTI AND MEATBALLS

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.