Step 1

Place the turkey mince in a bowl, then add the breadcrumbs, garlic, parsley, salt, pepper, and egg. Mix the ingredients until combined and then form into small meatballs, just smaller than a golf ball.

Step 2

Select Sauté on the Instant Pot and set the time to 10 minutes. Add a generous drizzle of olive oil.

Step 3

Place the meatballs into the inner pot and Sauté until golden brown all over, but not cooked through, then remove from the pot.

Step 4

Add a little more oil and then add the onion and carrot, and continue sautéing until the veg begins to soften. Add the garlic and cook for another minute then add 125ml water and deglaze the base of the inner pot.

Step 5

Press cancel, and pour the chopped tomatoes on top of the water/veg, but do not stir.

Step 6

Secure the lid, and select Pressure Cook and set the time to 15 minutes.

Step 7

While the sauce cooks, cook your pasta according to the packet instructions. Once cooked drain, but reserve a little of the pasta water.

Step 8

When the pot has finished cooking, perform a quick pressure release and remove the lid. Using a hand blender to smooth the tomato sauce. Add some of the reserved pasta water to thin out the sauce slightly.

Step 9

Place the meatballs in the sauce and secure the lid again. Select Pressure Cook and set the time for 0 minutes to cook them through. When the cooking program finishes, perform a quick pressure release, then spoon the meatballs and sauce over your cooked pasta.

Step 10

Serve immediately topped with parmesan.