Instant Pot® Spaghetti and Meatballs recipe
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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
Nutrition Info
- 565.5 caloriescarbohydrate: 72.2 gcholesterol: 82.4 mgfat: 19.4 gfiber: 5.6 gprotein: 26 gsaturatedFat: 6.8 gservingSize: -sodium: 1400.9 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Spaghetti and Meatballs
Directions
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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.