Servings: 4 | Calories: 382 kcal |
- 1 lb Meatballs, raw, cooked, or frozen
- 12 oz Spaghetti Noodles
- 1 (14 oz) can Diced Tomatoes (optional), drained
- 1 (24 oz) jar Spaghetti Sauce (or marinara sauce plus Italian seasoning)
- 3 cups Water (fill the 24 oz jar once) or use broth
- Grated Parmesan Cheese
- Shredded Mozzarella Cheese
- Parsley or Basil
Put meatballs in the bottom of the inner liner pot.
Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
Pour the water/broth over the noodles.
Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
Put on the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 9 minutes (7 minutes for al dente). High pressure.
The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn’t overcook.
Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
Serve with some bread, and garnish with parmesan cheese, mozzarella, or whatever you like!
You can use a 6-quart or 8-quart pot.