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.
4 MINUTE PASTA & MEATBALLS – PRESSURE COOKER
1 pound of pasta (whatever you like)
1/2 teaspoon salt
frozen meatballs, number depends on how many people and size of meatballs
1 jar of tomato sauce or alfredo sauce
1 small can of black/green olives or mushrooms if using
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.