Spaghetti and Meatballs, Instant Pot

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Pre-Notes

Preheat time: 18 minutes

Cook time: 7 to 9 minutes

Quick Release Time: 3 minutes

Ingredients

1. 1 lb meatballs, raw, cooked, or frozen
2. 8 oz spaghetti noodles
3. 1 (14 oz) can diced Tomatoes (optional), drained
4. 1 (24 oz) jar spaghetti sauce (or marinara sauce plus Italian seasoning)
5. 3 c water or use broth
6. optional garnishes: Parmesan cheese, Mozzarella chesse, basil or parsley

Grated Parmesan Cheese

Instructions

1. Put meatballs in the bottom of the inner liner pot.
2. Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
3. Pour the water or broth over the noodles.
4. Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce.
5. Put on the lid and set the steam release knob to the Sealing position.
6. Press the Pressure Cook (Manual) button and cook for 9 minutes (7 minutes for al dente).
7. The pot will take several 18 minutes to come to pressure. Cook time begins when pot is at pressure.
8. After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.
9. Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
10. After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
11. Garnish as desired.

Picture of Recipe