Everyone loves a good meatball, especially when your Instant Pot does the heavy lifting.
Flavorful and tender, this classicweeknight mealcomes together in under an hour and leaves you with16 delicious meatballs.
Don’t toss those brown bites from the bottom of the pan, though.
Credit: Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall
You’ll be thankful for the flavor they’ll add as you cook the rest of the recipe.
While cooking, be sure to coat every noodle with sauce.
This helps prevent sticking and also makes sure your pasta cooks evenly.
2teaspoonskosher salt, divided
2tablespoonsextra-virgin olive oil
3cupswater
1(24-oz.)
Shape mixture into 16 balls (about 3 tablespoons each).
Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot).
Add oil to cooker.
Select HIGH temperature setting, and allow to preheat, 2 to 3 minutes.
Working in 2 batches, add meatballs to cooker.
Cook, turning occasionally, until meatballs are browned, 6 to 8 minutes.
Transfer cooked meatballs to a plate.
Add marinara sauce, spaghetti, and meatballs to cooker, stirring gently to combine.
Cover cooker with lid, and lock in place.
Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting.
Select HIGH pressure for 8 minutes.
(It will take 14 to 15 minutes for cooker to come up to pressure before cooking begins.)
(This will take 6 to 8 minutes.)
Remove lid from cooker.
Stir spaghetti to unstick any noodles.
Let stand 5 minutes.
Serve with additional grated Parmesan.
