This dish combines savory Italian flavors with the convenience of a pressure cooker, making it an ideal option for busy weeknights or family gatherings. The beauty of this recipe lies not just in its ease of preparation, but in the rich, homemade taste that will have everyone asking for seconds.
Ingredients
Scale:
For the Meatballs:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
For the Spaghetti:
1 pound spaghetti
4 cups beef broth or water
1 jar (24 ounces) marinara sauce
1 teaspoon dried Italian herbs (optional)
Toppings:
Fresh basil or parsley for garnish
Additional grated Parmesan cheese
Instructions
Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and Italian seasoning. Mix until just combined.
Form the Meatballs: Shape the mixture into 1-inch meatballs and set aside. You should have approximately 20 meatballs.
Sauté the Meatballs: Turn the Instant Pot on to the 'Sauté' function. Once hot, lightly coat the bottom with olive oil. Add the meatballs in batches and sauté for about 3-4 minutes until they are golden brown on all sides.
Add Spaghetti Sauce: Pour the marinara sauce into the pot, scraping the bottom to deglaze.
Insert the Spaghetti: Break the spaghetti noodles in half and add them to the pot, ensuring they are submerged in the sauce. Pour the beef broth or water over the spaghetti.
Place the Meatballs: Gently nestle the sautéed meatballs on top of the spaghetti.
Pressure Cook: Close the Instant Pot lid and set it to 'Sealing.' Cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes.
Serve: Carefully open the lid, toss the pasta gently to combine, and serve hot topped with fresh basil or parsley and additional Parmesan cheese.
