Instant Pot Spaghetti and Meatballs

 

Spaghetti and meatballs in the Instant Pot. Garnish with grated Parmesan cheese.

 Ingredient 

1 onion, halved, divided

1 (16 ounceounces) package ground beef

1 egg

1 tablespoon minced fresh parsley

1 tablespoon dry bread crumbs

1 teaspoon Dijon mustard

1 teaspoon salt

cracked black pepper to taste

1 ½ tablespoon olive oil, divided, or as needed

1 (28 ounces) can tomato puree

1 tablespoon butter, or more to taste

1 teaspoon salt

1 (16 ounces) package spaghetti

 

 

Shred one-half of an onion. In a mixing bowl, combine the shredded onion, ground beef, egg, parsley, bread crumbs, mustard, 1 teaspoon salt, and pepper. Combine the ingredients and shape them into meatballs.

Select the Saute function on a multi-functional pressure cooker or Instant Pot. 1 tablespoon of oil should be used to coat the bottom of the saucepan. Cook the meatballs for 5 to 7 minutes, or until browned. Cook until the opposite side is browned, 5 to 7 minutes longer. In the saucepan, combine the remaining onion half, tomato puree, butter, and 1 teaspoon salt. The lid should be closed and locked. Set the timer for 20 minutes and select the Meat or Stew option. Allow 10 to 15 minutes for the pressure to rise. A big saucepan of lightly salted water should be brought to a boil. Boil the spaghetti in boiling water for 12 minutes, tossing regularly, until cooked yet firm to the biting. To avoid the spaghetti from sticking, add 1 1/2 tablespoons olive oil.

Pressure should be released slowly and gently using the quick-release technique according to the manufacturer's recommendations, which should take around 5 minutes. Remove the lid by unlocking it. Remove and discard the onion. Serve the meatball sauce on top of the pasta. Top with cheese.