Jan 7 Instant Pot Spaghetti and Meatballs

You Will Need:

1 lb ground beef (at least 80% lean)

1/2 cup Italian style bread crumbs

2 tablespoons of onion powder

1/4 cup milk

1 egg

2 tablespoons garlic powder

2 teaspoons Worcestershire Sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 jar pasta sauce

2 1/2 cups beef broth

12 oz spaghetti noodles, broke in half

shredded Parmesan cheese (if desired)

How To Make It:

In a large mixing bowl, mix beef, bread crumbs, onion powder, milk, egg, garlic powder, Worcestershire sauce, salt, and pepper. Shape mixture into 12 meatballs.

On your Instant Pot, select SAUTE’; adjust to normal. Heat oil in insert. Add meatballs and cook 4-5 minutes without moving them until they break away easily from the bottom of the insert. Turn the meatballs over and cook 2-3 minutes until browned on the second side. Turn one last time and cook for another 2-3 minutes until browned. Press CANCEL on the Instant Pot. Remove the meatballs using tongs and put them on a plate.

Stir pasta sauce and broth into the remaining meatball drippings in the insert. Stir the mixture so that the browned bits loosen in the bottom of the insert. Stir in the spaghetti noodles making sure to coat them with the sauce mixture.

Place meatballs evenly over the pasta mixture. Secure the lid, then set the pressure valve to SEALING. Select MANUAL on the Instant Pot . Cook on high pressure for 8 minutes. Once the time is up, press CANCEL. Set pressure valve to VENTING (using tongs) to quick-release the built up pressure.

Gently stir the mixture for 30-60 seconds or until the spaghetti is completely separated. The noodles will seem stuck together initially but will break up once you start stirring them. Let stand for 5 minutes before you start serving. Top noodles with Parmesan cheese, if desired.

Adapted from Betty Crocker’s Instant Pot™ Spaghetti with Meatballs