I will make an effort to settle down with the pressure cooker recipes. Promise!
I just love this one though and the weird thing is, I only tend to make this when fall comes. The reason I say it's weird is that I don't have any kids at home anymore. BUT, this feels like the kind of thing I want to cook on those "school nights". You know the ones. The ones where you get off of work or the kids have practice and by the time you get home it's already dark. Yes, it's still technically the same time as summertime but it feels like you get less time when it gets dark so early.
I feel like that anyway. I don't even have kids to take to practice or do homework with and I feel that way – like I just want to settle down early and get food on the table. Maybe it's just me, I don't know.
But this gets the job done.
Set your pressure cooker to sauté in order to start heating it up. Add the bag of pasta to the pot. Add salt. Pour water over the pasta just even with the pasta. Put meatballs over the top. I usually use 3-5 meatballs per person, depending on how big they are. Heck, put as many as you want!
Sprinkle the olives and/or mushrooms if using. Spoon or gently pour the jar of sauce over the top of the meatballs. Don't stir it, just layer it on there.
Turn off the sauté feature. Close your lid and pressure on high for 4-5 minutes. 4 if you have regular pasta but 5 if you have a really thick pasta.
Unplug and quick release when it's done. If you don't, your pasta will keep cooking and become a mushy mess. Carefully open the lid and stir.
If you find it too liquidy, maybe the jar of sauce you used was thinner, just walk away from it for about five minutes after you stir. When you return it should have thickened up nicely.
**NOTE: Setting your pressure cooker to sauté only serves to start heating it up to reduce coming to pressure time, but honestly, this is so quick to assemble I haven't noticed a giant difference. I may shave off a few minutes, but it's not that big of a deal. And by all means, if you make your own sauce, use it. If you make your own meatballs and freeze them, as I like to do, use that too! You don't have to defrost, just toss those badgers in there.
Ugh, love penne and meatballs so I tried this using penne. Did everything like the recipe said just substituting penne and for 5 minutes. Pasta was too chewy and sauce was watery, any suggestions please??
Chewy as in too cooked or undercooked? I would decrease to 4 minutes if it was too done. And the watery sauce…well it depends on the sauce you use. If it's a thinner sauce it may come out a little more watery but what I do is I just leave it for 5 minutes. I make sure the keep warm feature is not on, probably not necessary but I just do and I'll open the lid and give it a good stir and walk away for 5 minutes. It always thickens up perfectly. The more delicate the pasta, the less time you'll need. You can't tell really well from the photo, but the pasta that I always use for this is really really big when it cooks up. I only use that one for this dish because it holds up crazy well to pressure. I've never tried penne or any other type in this because this one just works so well.
Maybe I need that pressure cooker! I will feature this Thursday at Home Sweet Home!
Oh Sherry, if I could, I would send each and every one of you folks a pressure cooker. It's just a great addition to your kitchen quiver. My slow cooker, pressure cooker and grill – they are besties. They cannot be separated from me!
Thanks for the feature, can't wait to visit!
Thank you for sharing your recipe on Whisk It Wednesday! I hope to see you more and look forward to all your delicious recipes!
This looks so yummy! I'm not a great cook, but I think I could do this! Thanks for joining us at the TO GRANDMA'S HOUSE WE GO – LINK PARTY #58 this week! Your project has been pinned. Would love for you to join us again this Wednesday!
I am sure that's not true Sheri, but even the best cooks need a simple, throw it in a pot recipe. Thanks for coming by and I'll definitely be back to yours!
I feel you on that Lisa. I struggle with the ball myself. I'll eat it if i made it, that way I control the texture factor, but I never get it at a restaurant or anything. I hadn't tried any frozen meatball before trying these at Costco, and they were surprisingly good. Kind of have a grilled flavor.
This recipe looks delicious! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
You're so right! Evenings just feel so much faster when the sun sets earlier. My kids would definitely love this. Thanks so much for sharing at the #happynowlinkup!
I need to try this w/o the pressure cooker. Looks delicous! Thanks for sharing at Home Sweet Home!
This sounds like the perfect comfort food. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned!
Thanks for linking up at Create, Bake, Grow & Gather this week. I've pinned!!
You'll love it. I see people talking about the yogurt situation but I don't ever do that. I just love the way it turns laborious or squirrelly things into something fast and delicious.
Looks delicious! Thanks for sharing with SYC.
My pleasure! Thanks for coming by Jann!
That has to be the fastest pasta and meatballs I've ever seen. I will definitely give it a try, because who wants to wait around when they are hungry?
I would love to Carrie!
You gotta be kidding me… is this real life?! FOUR minutes? I freakin love it. And need to get a pressure cooker.
This is not fantasy, I promise!! Christmas is soon, get yourself a pressure cooker woman!
That looks so tasty! I love a good comforting recipe. I think I need a pressure cooker!
Yes, you really do Danielle!
These look so yummy! Thanks for linking up at Friday Frenzy Link Party!
What a brilliant way to use your pressure cooker! I have to admit I only ever use it to cook stock or pulses – you've opened my eyes to a whole new world! Thank you for bringing these along to Fiesta Friday!
Almost anything you do on the stove you can modify for your pressure cooker. Not everything but close. But to this day, I still don't make stock in it. I have, but I just feel like it doesn't taste as rich and deep as simmering it on the stove. Beans? Yes ma'am! Thanks for taking a look Ginger!
It's the beauty of Fiesta Friday that you get to meet all those wonderful bloggers! I get your point about stock, I often add another half hour or more with the lid off, reducing it until I am happy. I'll definitely give your meatball combo a try!
I'll have to try the reduction thingie. That might be my issue now that I think about it.
This is perfect! I can't stop using my Instant Pot – it's just so easy!
Obviously I meed a pressure cooker now!
Wow! This gets ready in a flash!! Sounds delish, too! Thanks for sharing at Fiesta Friday!
By the time you throw a salad together, it's done!
Thanks for sharing this deliciously easy pressure cooker recipe at Bloggers Pit Stop. It sounds perfect for busy school nights as you suggest. I also like the fact that it has limited number of ingredients.
Absolutely Debbie! And you probably already have it, or can have it, at hand all the time.
This one is as easy as it comes Monika – eggcept for eggs!