In a large bowl, mix together the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, oregano, basil, garlic, salt, and pepper. Form the mixture into 1-inch meatballs and set aside.

Sauté the Meatballs (Optional):

Set the Instant Pot to "Sauté" mode and heat the olive oil. Brown the meatballs for 2-3 minutes on each side, working in batches if necessary. This step is optional but adds extra flavor.

Layer the Ingredients:

Once the meatballs are browned, press "Cancel" to stop the sauté function. Pour half of the marinara sauce into the pot. Break the spaghetti in half and lay it over the sauce in a crisscross pattern. Pour the remaining sauce over the pasta, and add 4 cups of water or broth to cover the noodles. Sprinkle with Italian seasoning, salt, and pepper.

Cook Under Pressure:

Lock the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 8 minutes. After the cooking time is complete, perform a quick release by carefully turning the valve to "Venting."

Combine and Serve:

Open the lid and give the spaghetti and meatballs a good stir to combine everything. If the sauce looks too thick, you can add a little water to reach your desired consistency. Garnish with fresh basil or parsley, and serve with grated Parmesan cheese.

Prep Time:

10 minutes

Cook Time:

8 minutes (plus time to come to pressure)

Total Time:

25 minutes

Nutrition (per serving):

Calories: 450

Fat: 18g

Carbohydrates: 45g

Protein: 25g

Fiber: 4g

Sugar: 7g

Instant Pot Spaghetti and Meatballs is a flavorful, easy-to-make meal that’s perfect for busy nights when you want something comforting without a lot of effort. Enjoy it with a side salad or garlic bread for a complete, satisfying dinner!