INSTANT POT® SPAGHETTI AND MEATBALLS

Instant Pot® Spaghetti and Meatballs image

Instant Pot® spaghetti and meatballs. Serve with grated Parmesan cheese on top.

Provided by Countryesque Kati

Categories Main Dish Recipes Meatball Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 onion, halved, divided
1 (16 ounce) 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 tablespoons olive oil, divided, or as needed
1 (28 ounce) can tomato puree
1 tablespoon butter, or more to taste
1 teaspoon salt
1 (16 ounce) package spaghetti

Steps:

Grate 1 half of the onion. Combine grated onion, ground beef, egg, parsley, bread crumbs, mustard, 1 teaspoon salt, and pepper in a bowl. Mix together; form into meatballs.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Coat bottom of the pot with 1 tablespoon oil. Cook meatballs until browned, 5 to 7 minutes. Turn and cook until browned on the other side, 5 to 7 minutes more.
Place the remaining onion half, tomato puree, butter, and 1 teaspoon salt in the pot. Close and lock the lid. Select the Meat or Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; add 1 1/2 teaspoons olive oil to keep spaghetti from sticking.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove onion and discard. Serve meatball sauce over the spaghetti.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 72.2 g, Cholesterol 82.4 mg, Fat 19.4 g, Fiber 5.6 g, Protein 26 g, SaturatedFat 6.8 g, Sodium 1400.9 mg, Sugar 10 g