Saute Onion & Herbs: Use “Sauté More” to heat up your Instant Pot. Wait until it says “HOT” on the screen. Add 1 tbsp olive oil in Instant Pot and make sure the oil is coated over the whole bottom of the pot. Add in sliced onions, then saute for three minutes. Add in minced garlic, 1½ tsp (1.8g) dried basil, 1½ tsp (1.2g) dried oregano, and 3 tbsp (45ml) regular soy sauce. Saute until the soy sauce is reduced and begins to stick to the pot (roughly 1.5 to 2 minutes).
Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Spaghetti and Meatballs: Add in 3 cups (750ml) unsalted chicken stock. Break the 1lb (454g) spaghetti in half, then add spaghetti in Instant Pot. Amy + Jacky's Tips! Make sure you soak all the spaghetti in chicken stock, and try to spread them out. So they won’t clump together & cook evenly.Add in 1lb (454g) frozen meatballs. Layer 2 tsp (10g) tomato paste and 1 large can (28oz) crushed tomatoes on top. Do not mix. Amy + Jacky's Tips! Don't stir the spaghetti with the tomato sauce because this may trigger the “BURN” notice.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes, then Natural Release for 5 minutes. Open the lid carefully. Thicken and Season Spaghetti: Set aside the meatballs on a serving plate. Use "Saute More" to bring the spaghetti back to a simmer. With a wooden spoon, break down the tomatoes, then stir to cook the spaghetti and thicken the spaghetti sauce. It'll take a few minutes to thicken the sauce as the spaghetti releases its starch. Amy + Jacky's Tips! If your meatballs released a lot of meat juice, your spaghetti may be a bit watery. Add in another 1 to 2 tsp (5g to 10g) tomato paste to help thicken the sauce. Taste and season with more salt and ground black pepper. You'll need roughly 2 to 3 large pinches of salt to bring out all the flavors. Press "cancel" to turn off the heat.
Serve: Once the spaghetti sauce has thickened, add the previously set-aside meatballs in spaghetti. Garnish the flavorful spaghetti and meatballs with parsley and freshly grated Parmesan cheese. Serve and enjoy~
1. Meatballs: You can use homemade meatballs or store-bought meatballs. Plan ahead and make a big batch of our tasty, freezer-friendly Italian Meatballs and Turkey Meatballs.
2. Sauce Consistency: It's normal for your spaghetti to look watery and thin when you open the lid.
3. Spaghetti Texture: The cooking time is intended to cook the spaghetti to approximately 85% to 90% cooked. Keep in mind that the spaghetti will continue to cook as you thicken the sauce, and by the residual heat. So, keep tasting and cooking (with the lid open) until the spaghetti reaches your desired texture.
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Calories: 583kcal | Carbohydrates: 72g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 777mg | Potassium: 969mg | Fiber: 6g | Sugar: 9g | Vitamin A: 331IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 4mg