Instant pot Spaghetti and meatballs

Ingrédients

• 1 lb frozen meatballs
• 8 oz uncooked spaghetti
• 24 oz Pasta Sauce
• 3 cups water or meat/vegetable stock
• 1 teaspoon pepper flakes
• 1 teaspoon onion powder or onion flakes
• 1/2 teaspoon ground rosemary (optional)
• 1/2 teaspoon bouillon powder
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• Parmesan cheese
• Chopped Fresh Parsley
• 1 tablespoon Cooking Oil of choice

Préparation

1. 1

   Put the frozen meatballs in one layer at the bottom of the inner pot

2. 2

   Break the spaghetti into half and layer the pieces in a random fashion to reduce chances of sticking together (see video for illustration)

3. 3

   Add the water or stock see notes for instructions on meat/vegetable stock.

4. 4

   Add the Pasta Sauce then sprinkle the spice blend, and finally add the oil.

5. 5

   Cover the instant pot and set sealing valve to sealing position.

6. 6

   Set instant pot to manual pressure cook, set timer to 7 minutes for al dente and 8 mins for a softer texture.

7. 7

   When the cooking cycle is complete, do a quick release, open instant pot when the float valve is down. Stir to combine.

8. 8

   Cover pot with Instant pot glass lid and let rest for about two minutes to thicken.

9. 9

   Serve and enjoy.