Step 1

Optional: Add olive oil into the Instant Pot and press SAUTE so the oil gets hot. Place meatballs into the Instant Pot and cook until all sides are brown, flipping with kitchen tongs for about 5 minutes. Work in batches if needed. Pour in a little bit of water and scrape any browned bits from the bottom of the pot, to avoid getting a BURN message.

Step 2

Switch off the SAUTE setting, and break the spaghetti if needed (I usually break them in half), then pile them up but use alternating directions to avoid them from sticking to each other.

Step 3

Add pasta sauce or marinara, water or stock, minced garlic, and season with salt and pepper.

Step 4

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 8 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Step 5

Add Parmesan while the spaghetti is still hot and gently stir until the cheese is all melted and spaghetti is completely separated.

Step 6

Cover with the lid and leave it on for 5 minutes to allow the spaghetti to soak up the flavors of the sauce. Then, garnish with fresh basil leaves, and serve!