Step 1

In a large bowl, combine ground chicken, breadcrumbs, salt, pepper, parsley, garlic, 1/4 cup Parmesan, and egg until evenly combined. Scoop meatball mixture into 1-in balls and place on a baking sheet.

Step 2

Using the SAUTE setting on an instant pot, heat oil until shimmery. Working in batches, brown meatballs on both sides until golden. Remove from pot. Pour marinara sauce and chicken broth into bottom of pot and then add all meatballs back to pot arranging in a single-layer circle, spooning marinara sauce over them.

Step 3

Close lid to instant pot, sealing valve and set on Manual High Pressure for 6 minutes. Once cook time is complete, let instant pot release pressure naturally for 10-15 minutes.

Step 4

Remove lid from instant pot and sprinkle meatballs with remaining 1/2 cup Parmesan cheese and mozzarella cheese. additional minced parsley. Cover with lid for 5 minutes to allow cheese to melt. Serve meatballs warm with hot spaghetti noodles and enjoy!