A ONE POT meal made in your pressure cooker with homemade meatballs (not frozen!). Still so quick and easy to whip up!
4.9 stars (32 ratings)
Ingredients
1 ½tablespoonsolive oil
3cupsbeef stock
12ouncesspaghetti, broken in half
1 (24-ounce)jartomato basil pasta sauce
⅓cupchopped fresh basil leaves
¼cupfreshly grated Parmesan
for the meatballs
1poundlean ground beef
½poundItalian sausage, casing removed
½cupPanko
3tablespoonswhole milk
1large egg, lightly beaten
¾teaspoonItalian seasoning
2clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs.
Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®.
Stir in beef stock, scraping any browned bits from the bottom of the pot.
Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes.
Serve immediately, garnished with basil and Parmesan, if desired.