📝 About This Recipe
Experience the comforting embrace of a classic Italian-American Sunday dinner in a fraction of the time with this ingenious one-pot pressure cooker method. We start with tender, melt-in-your-mouth meatballs seared to perfection, followed by a rich, aromatic marinara that infuses directly into the pasta strands as they cook. This recipe eliminates the need for multiple pots and strainers, resulting in a velvety, starch-enriched sauce that clings beautifully to every noodle.
🥗 Ingredients
For the Meatballs
- 1 lb Ground Beef (80/20 blend for best flavor)
- 1/2 lb Ground Pork
- 1/2 cup Italian Breadcrumbs
- 1/3 cup Parmesan Cheese (freshly grated)
- 1 Egg (large, beaten)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Garlic Powder
- 2 tablespoons Milk (to keep meatballs moist)
For the Sauce and Pasta
- 1 lb Spaghetti (broken in half)
- 24 oz Marinara Sauce (your favorite high-quality jarred or homemade sauce)
- 3 cups Beef Broth (low sodium)
- 1/2 cup Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- to taste Kosher Salt and Black Pepper
For Garnish
- 1/4 cup Fresh Basil (torn or chiffonade)
- as needed Extra Parmesan (for topping)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, parsley, garlic powder, and milk. Mix gently with your hands until just combined; do not overwork the meat or the meatballs will be tough.
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2
Form the mixture into approximately 15-18 meatballs, about 1.5 inches in diameter. Set aside on a plate.
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3
Turn your Instant Pot to the 'Sauté' setting (High) and add the olive oil. Once the display reads 'Hot', add the meatballs in batches.
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4
Sear the meatballs for 2-3 minutes per side until a golden-brown crust forms. They do not need to be cooked through. Remove meatballs and set aside on a clean plate.
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5
In the remaining fat, sauté the diced onion for 3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
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6
Pour in 1/2 cup of the beef broth and use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot. This is crucial to prevent the 'Burn' notice.
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7
Pour in the remaining beef broth and the marinara sauce. Stir in the dried oregano, salt, and pepper.
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8
Take the broken spaghetti and scatter it into the pot in a 'criss-cross' or 'nest' pattern. Do not just dump it in a pile, or the noodles will stick together in a clump.
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9
Gently press down on the pasta with a spatula to ensure it is mostly submerged in the liquid, but do not stir.
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10
Carefully place the seared meatballs on top of the pasta layer.
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11
Secure the lid and set the valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High for 8 minutes.
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12
When the cooking time is up, perform a 'Quick Release' of the pressure immediately to prevent the pasta from overcooking.
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13
Open the lid and gently stir the pasta and meatballs. The sauce may look thin at first, but it will thicken significantly as it sits for 2-3 minutes and the starch activates.
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14
Taste and adjust seasoning. Serve immediately garnished with fresh basil and extra Parmesan cheese.
💡 Chef's Tips
To prevent the pasta from sticking, ensure you criss-cross the noodles like a game of Jenga rather than laying them flat. Always deglaze the pot thoroughly after searing meat; those caramelized bits provide flavor but can trigger the overheat sensor. If you prefer 'al dente' pasta, subtract 1 minute from the pressure cooking time. Don't overmix the meatballs; use a light touch to keep them airy and tender. If using leaner meat like turkey, add an extra tablespoon of olive oil to the mix to prevent dryness.
🍽️ Serving Suggestions
Serve with a side of warm, buttery garlic bread to soak up the extra sauce. A crisp, bright Caesar salad provides a refreshing contrast to the rich pasta. Pair with a medium-bodied Italian Chianti or a Zinfandel to complement the acidity of the tomatoes. For a vegetable boost, serve alongside roasted broccolini with lemon zest. Offer a small bowl of red pepper flakes at the table for those who enjoy a bit of heat.