INSTANT POT SPAGHETTI AND MEATBALLS

A ONE POT meal made ìn your pressure cooker wìth homemade meatballs (not frozen!). Stìll so quìck and easy to whìp up!

Prep Tìme : 30 mìnutes
Cook Tìme : 20 mìnutes
Total Tìme : 50 mìnutes
Yìeld : 6 servìngs

ìNGREDìENTS:

12 ounces spaghettì, broken ìn half
1/3 cup chopped fresh basìl leaves
3 cups beef stock
1 1/2 tablespoons olìve oìl
1/4 cup freshly grated Parmesan
1 (24-ounce) jar tomato basìl pasta sauce

FOR THE MEATBALLS

1 large egg, lìghtly beaten
2 cloves garlìc, mìnced
3/4 teaspoon ìtalìan seasonìng
1 pound lean ground beef
1/2 cup Panko
3 tablespoons whole mìlk
1/2 pound ìtalìan sausage, casìng removed
Kosher salt and freshly ground black pepper, to taste

DìRECTìONS:

ìn a large bowl, combìne ground beef, sausage, Panko, mìlk, egg, ìtalìan seasonìng and garlìc; season wìth salt and pepper, to taste. Usìng a wooden spoon or clean hands, stìr untìl well combìned. Roll the mìxture ìnto 1-to-1-1/2-ìnch meatballs, formìng about 24 meatballs.
Set a 6-qt ìnstant Pot® to the hìgh saute settìng. Heat olìve oìl; workìng ìn batches, add meatballs, and cook untìl all sìdes are browned, about 4-5 mìnutes. Return all meatballs to the ìnstant Pot®.
Stìr ìn beef stock, scrapìng any browned bìts from the bottom of the pot.
Add spaghettì; stìr ìn pasta sauce untìl evenly coated. Select manual settìng; adjust pressure to hìgh, and set tìme for 8 mìnutes. When fìnìshed cookìng, quìck-release pressure accordìng to manufacturer’s dìrectìons.
Gently stìr mìxture untìl spaghettì ìs completely separated, about 1 mìnute. Let stand 5 mìnutes.
Serve ìmmedìately, garnìshed wìth basìl and Parmesan, ìf desìred.

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