Pressure cooker spaghetti and meatballs with carrots and celery
Savor a delicious and hearty meal with our pressure cooker spaghetti and meatballs. Made with tender ground beef, flavorful garlic, onions, carrots, and celery, this recipe combines the ease of a pressure cooker with classic Italian flavors. Enhanced with dried oregano, black pepper, parmesan cheese, and velvety breadcrumbs soaked in milk, each bite of spaghetti and homemade meatballs promises comfort and satisfaction. Perfect for busy weeknights, enjoy a nutritious, wholesome dinner made from fresh ingredients in no time.
- 30 Mar 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 16 Ingredients
This pressure cooker spaghetti and meatballs recipe is a quick and hearty meal that's perfect for busy weeknights. Combining tender meatballs, flavorful spaghetti, and nutritious vegetables such as carrots and celery, this dish is both satisfying and nutritious. Using a pressure cooker significantly reduces the cooking time, allowing you to enjoy a home-cooked meal without the long wait.
Ingredients:
Instructions:
- In a bowl, combine the bread crumbs, grated parmesan, dried oregano, black pepper, 1/2 teaspoon of the salt, and milk.
- Add the ground beef and beaten egg. Mix until all ingredients are well incorporated.
- Form the mixture into small meatballs, about 1 inch in diameter. Set aside.
- Mince the garlic cloves.
- Finely chop the onion.
- Dice the carrots and celery stalk.
- Set your pressure cooker to the sauté mode and heat the olive oil.
- Add the minced garlic and chopped onion. Sauté for about 2-3 minutes until fragrant and the onions are translucent.
- Add the diced carrots and celery, sautéing for another 2-3 minutes until they begin to soften.
- Carefully place the meatballs on top of the sautéed vegetables.
- Pour the canned tomatoes over the meatballs.
- Sprinkle in the remaining 1/2 teaspoon of salt.
5. Add Pasta and Water:
- Break the pasta in half and place on top of the tomatoes and meatballs.
- Pour the 3/4 cup of water over the pasta, ensuring that the pasta is mostly submerged in the liquid (you can gently push it down with a spoon if needed).
- Secure the lid on the pressure cooker and set the valve to the sealing position.
- Cook on high pressure for 8 minutes.
- Once the cooking time is complete, perform a quick release by carefully turning the valve to the venting position.
- Open the lid and gently stir the pasta, meatballs, and vegetables together to combine.
- Taste and add additional salt or pepper if needed for seasoning.
- Serve the spaghetti and meatballs hot, with an optional sprinkle of extra grated parmesan cheese and some fresh basil for garnish if desired.
Tips:
- Ensure to mix the meatball ingredients thoroughly to achieve a uniform texture and consistent cooking.
- Do not overfill the pressure cooker. Follow the manufacturer’s guidelines for maximum fill levels.
- Use a wooden spoon to gently stir the pasta into the liquid to avoid breaking the strands.
- Allow the pressure to naturally release for a few minutes before using the quick release method to avoid splattering.
- If you prefer softer vegetables, sauté the carrots and celery beforehand or cut them into smaller pieces.
With this easy and delicious recipe for pressure cooker spaghetti and meatballs, you can enjoy a wholesome and hearty meal in a fraction of the time. The combination of meatballs, pasta, and vegetables makes for a balanced and flavorful dish that is sure to become a family favorite. Try this recipe for your next dinner and experience the convenience and rich flavors firsthand.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 580kcal | 29% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 6g | 17% |
| Sugar 8g | 8% |
| Fat | |
| Fat 18g | 21% |
| Saturated 6g | 21% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 100mg | 18% |
| Vitamin B1 1.51mg | 126% |
| Vitamin B2 0.64mg | 49% |
| Vitamin B3 10mg | 63% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 250ug | 62% |
| Vitamin B12 1.52ug | 63% |
| Vitamin C 16mg | 19% |
| Vitamin E 1.14mg | 8% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.40mg | 44% |
| Iron, Fe 5mg | 49% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 770mg | 23% |
| Selenium, Se 70ug | 130% |
| Sodium, Na 960mg | 64% |
| Zinc, Zn 4.43mg | 40% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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