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.
PRESSURE COOKER SPAGHETTI AND MEATBALLS
Love spaghetti and meatballs? Want to make it in the pressure cooker? Find out how easy it is to make pressure cooker spaghetti and meatballs.
Provided by Michelle
Categories Dinner
Time 45m
Number Of Ingredients 34
Steps:
- Turn the Instant Pot to the Saute setting, and add the olive oil and butter. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes). Add the minced garlic, and cook 1 - 2 minutes. Turn off the Instant Pot. Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 1/2 cups of bottled water. Add all spices, and stir well, making sure to scrape the bottom of the stainless steel liner to the Instant Pot, to loosen any onion or garlic. Stir until all ingredients are well blended.
- close
- Place the lid on the Instant Pot, until it beeps and locks, and MAKE SURE the pressure valve is set to 'SEALING', AND NOT VENTING. Press the manual button and set the timer to '30' minutes. Allow the Instant Pot to build and release pressure automatically, do not manually release pressure. This is what will infuse the flavors into the sauce. Once the Instant pot has released the pressure, and beeps, check to make sure the pressure button is down, and carefully, and with a pot holder, turn the pressure valve gently to VENTING, making sure all the pressure has been released. Remove the lid from the Instant Pot, and stir the sauce.
- It will have thickened during cooking and maybe a little thicker in the bottom of the pot. Stir to blend. All sauce to cool, and pour into a covered container, or into glass jars. If you're using jars, you'll need more than 1 or 2, depending on how large the jars are. If they're 16-ounce jars, you may need 4 or more. Refrigerate the sauce up to 7 days. You can freeze the sauce for later use, up to 4 months.
- NOTE: This makes a great hostess gift, or house warming gift.
- You'll need a large bowl, a large piece of waxed paper or foil to put the meatballs on, the Ziploc bag, and a large spoon. In a large bowl, combine the sirloin and ground round, and mix well. Add all ingredients, except for the crushed Ritz crackers, adding those last.
- Blend all together, using clean hands, and roll in balls, about 2 inch balls, and lay on waxed paper or foil. Add the flour to the Ziploc bag and set aside. When you're done rolling the meatballs into balls, and washed the tomato sauce from the Instant Pot liner, place about 10 of the meatballs in the Ziploc bag, and shake gently to coat the meatball in the flour.
- Turn the Instant Pot to 'SAUTE', and add the olive oil and butter. Working in small batches, when the butter melts, add the meatballs from the Ziploc bag to the Pot, and brown on all sides, about 10 minutes (I used a curved fish spatula to turn the meatballs). When they're browned, and done in the middle, remove them to a plate, and set aside, and continue to coat the meatballs in the flour and brown and cook until all meatballs are done. When the meatballs are all cooked. Turn the Instant pot off.
- Add 1 1/2 cups of water to the Pot, stir and scrape the bits that may be stuck on the bottom of the pot, until they're loosened. Add about 1/2 cup of the tomato sauce to the water, and stir well. Open the package of Spaghetti, and break it in half, and add it to the Instant Pot, placing it in the water, and stir well to cover Spaghetti as much as possible. Place meatballs on top of Spaghetti, and cover meatballs in tomato sauce, about 1 1/2 cups.
- The sauce will run down onto Spaghetti, which will help keep it moist as it cooks. Place lid on Instant Pot until it beeps and locks, and make sure the Pressure Valve is set to SEALING. Press the manual button, and set the time to 6 minutes. Allow the Instant Pot to build and release pressure automatically. When Instant Pot is done, make sure the pressure button is down, and turn the valve to 'VENTING' to make sure all pressure has been released. Remove lid to Instant Pot, and with a large utensil, such as a large spoon, remove the meatballs to a platter. Remove the Spaghetti to the same platter. Stir the Sauce in the Pot, and add additional sauce to the Pot and Saute for 4 or 5 minutes, until the sauce thickens. Ladle the Sauce over the Spaghetti and meatballs. Serve immediately. Enjoy!
Nutrition Facts : Calories 1382 kcal, Carbohydrate 169 g, Protein 82 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 246 mg, Sodium 7624 mg, Fiber 9 g, Sugar 50 g, ServingSize 1 serving
PRESSURE COOKER SPAGHETTI AND MEATBALLS WITH HERBED RICOTTA
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
Categories Entrées
Time 35m
Number Of Ingredients 20
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
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
PRESSURE COOKER SPAGHETTI AND MEATBALLS RECIPE
Keep frozen meatballs, spaghetti and jarred sauce on hand to make a family-pleasing meal in minutes.
Provided by Cindy Hopper
Categories Main Course
Time 10m
Number Of Ingredients 3
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!
Nutrition Facts : Calories 508 kcal, Carbohydrate 42 g, Protein 26 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 68 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPAGHETTI AND MEATBALLS IN THE INSTANT POT®
This is a fast way make a spaghetti and meatball recipe. For convenience's sake, store-bought fresh meatballs are being used, although homemade meatballs can be used instead.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Pour water in a multi-functional pressure cooker (such as Instant Pot®). Add spaghetti and mix to ensure noodles are separate.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place noodles in a covered dish and keep warm.
- Add meatballs, crushed tomatoes, and minced garlic to the Instant Pot®. Stir to ensure meatballs are covered by the sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with garlic powder, Italian seasoning, sugar, salt, and oregano. Stir to combine.
- Place noodles in a bowl and serve with meatballs and sauce.
Nutrition Facts : Calories 766.9 calories, Carbohydrate 68.7 g, Cholesterol 137.7 mg, Fat 32.1 g, Fiber 6.3 g, Protein 50.3 g, SaturatedFat 11.6 g, Sodium 532 mg, Sugar 2.5 g
20-MINUTE INSTANT POT SPAGHETTI WITH SAUSAGE MEATBALLS
You'll be amazed at how quickly this spaghetti with sausage meatballs comes together, thanks to the Instant Pot! Rolling prepared Italian sausage into balls makes for a simple and flavorful meatball -- no additional ingredients required. Plus, the tomato puree, garlic and fresh basil provides a smooth, delicious sauce without any extra work. Enjoy with an extra sprinkle of grated Parmesan for a quick and easy meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.
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