Pressure Cooker Spaghetti And Meatballs Recipe by Ricardo
Cooking Instructions 50 minutes 1 Make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1¼-inch balls. 2 Set pressure cooker on medium heat (or the sauté function), and heat 2 tablespoons oil in the pot. Stir in garlic, tomato paste, red pepper and black pepper, and cook for 1 minute or until fragrant. Deglaze with red wine, scraping up any browned bits on bottom of pot. Stir in tomatoes, salt, basil sprigs and olives (if using); cook, stirring occasionally, for 2 minutes. 3 Pour 2 1/4 cups boiling water into sauce in pot,. Add meatballs, cover and cook at high for 10 minutes 4 Release pressure, uncover, carefully remove meatballs. Place spaghetti on the sauce and drizzle remaining 1 tablespoon oil over spaghetti, stirring gently. Put meatballs on top of spaghetti. 5 Cover and cook on high pressure for 7 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. 6 Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like. 1 Make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1¼-inch balls. 1 Make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1¼-inch balls. 2 Set pressure cooker on medium heat (or the sauté function), and heat 2 tablespoons oil in the pot. Stir in garlic, tomato paste, red pepper and black pepper, and cook for 1 minute or until fragrant. Deglaze with red wine, scraping up any browned bits on bottom of pot. Stir in tomatoes, salt, basil sprigs and olives (if using); cook, stirring occasionally, for 2 minutes. 2 Set pressure cooker on medium heat (or the sauté function), and heat 2 tablespoons oil in the pot. Stir in garlic, tomato paste, red pepper and black pepper, and cook for 1 minute or until fragrant. Deglaze with red wine, scraping up any browned bits on bottom of pot. Stir in tomatoes, salt, basil sprigs and olives (if using); cook, stirring occasionally, for 2 minutes. 3 Pour 2 1/4 cups boiling water into sauce in pot,. Add meatballs, cover and cook at high for 10 minutes 3 Pour 2 1/4 cups boiling water into sauce in pot,. Add meatballs, cover and cook at high for 10 minutes 4 Release pressure, uncover, carefully remove meatballs. Place spaghetti on the sauce and drizzle remaining 1 tablespoon oil over spaghetti, stirring gently. Put meatballs on top of spaghetti. 4 Release pressure, uncover, carefully remove meatballs. Place spaghetti on the sauce and drizzle remaining 1 tablespoon oil over spaghetti, stirring gently. Put meatballs on top of spaghetti. 5 Cover and cook on high pressure for 7 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. 5 Cover and cook on high pressure for 7 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. 6 Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like. 6 Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like. 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