Pressure Cooker Soccer Mom Spaghetti And Meatballs Recipes

PRESSURE COOKER SPAGHETTI AND MEATBALLS WITH HERBED RICOTTA

Pressure Cooker Spaghetti and Meatballs with Herbed Ricotta image

This is a super easy pressure cooker (Instant Pot®) spaghetti and meatball dinner. The meatballs and pasta cook right in the cooker along with the sauce. It's simple enough for weeknight meals, but special enough for Sunday family dinner.

Provided by Anne Symes

Time 35m

Number Of Ingredients 20

Ingredients

18 raw meatballs ((beef, pork, turkey or chicken))
olive oil
½ onion (finely chopped)
½ red pepper (finely chopped)
1 clove garlic (minced)
1 tablespoon Italian seasoning
1 teaspoon sugar (optional)
1 ½ teaspoons salt (divided)
freshly ground black pepper
pinch of red pepper flakes (optional)
28 ounce canned crushed tomatoes
28 ounce canned petite diced tomatoes (undrained)
1 pound spaghetti or linguini
1 cup chicken or beef stock
2 cups water
1½ cups ricotta cheese
1 tablespoon grated Parmesan cheese
2 tablespoons milk
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Steps:

Pre-heat the pressure cooker using the SAUTÉ or BROWN setting,
Brown the meatballs in batches, turning them to brown on all sides. Remove the browned meatballs from the pressure cooker and set them aside.
Make the sauce. Add the onions and red pepper to the cooker and sauté until they start to soften - about 3 minutes. Stir in the garlic, Italian seasoning, sugar (if using), 1 teaspoon of salt, black pepper and crushed red pepper flakes. Add the crushed tomatoes and the petite diced tomatoes and cook for a few more minutes. Then return the meatballs to the pressure cooker and stir to coat them in the sauce.
Break the dried pasta in half and spread it out flat on top of the meatballs in different directions. Sprinkle ½ teaspoon of salt over the pasta. Pour the water and chicken stock on top of the pasta and press the pasta down gently to submerge it into the liquid. No need to stir, but make sure the liquid in the cooker is able to reach the bottom of the cooker by pulling the ingredients away from the side of the cooker a couple of times before locking the lid in place. If the cooker gives you an error message, open the lid and stir the ingredients just a little, making sure the water can reach the bottom of the pot.
Pressure-cook on HIGH for 6 minutes.
Make the whipped ricotta. Whisk the ricotta cheese, Parmesan cheese, milk, parsley and basil together in a bowl. Season with freshly ground black pepper.
Release the pressure using the QUICK-RELEASE method, covering the pressure release valve with a kitchen towel if it starts to spurt a little water.
Carefully remove the lid and gently stir the spaghetti, sauce and meatballs together. Let the food sit and cool to an edible temperature for a few minutes. Serve the spaghetti and meatballs in bowls and top off with a dollop of the herbed whipped ricotta and extra Parmesan cheese. Garnish with fresh parsley or basil leaves.
NOTE: For a short cut you can use two (24-ounce) jars of your favorite pasta sauce instead of making the sauce yourself, increasing the water to 2½ cups. Pour the sauce over the browned meatballs and continue with step 5.
NOTE: If you are using a brand of petite diced tomatoes that are thick, like Cento®, you may need to add another ¼ cup of water to the pot before pressure cooking.

Nutrition Facts : Calories 506 kcal, Carbohydrate 82 g, Protein 23 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 1064 mg, Fiber 8 g, Sugar 16 g, ServingSize 1 serving

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Pressure Cooker Spaghetti and Meatballs image

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

Ingredients

3 tablespoons extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt
2 basil sprigs, plus more thinly sliced for serving
8 ounces spaghetti (not thin spaghetti), broken in half
2 tablespoons grated Parmesan, plus more for serving
1 cup ricotta (optional)
1 pound ground beef (or substitute veal, pork or turkey)
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons chopped basil
1 large egg
1 teaspoon kosher salt
1 to 2 garlic cloves, finely grated or minced

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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