- 1 pkg spaghetti noodles
- 1/2 bag frozen meatballs
- 1 jar of store sauce
- 1 can stewed or diced tomatoes (your preference)
- 1 cup frozen mushrooms
- 2 tbsp tomato paste
- 2 tbsp garlic (fresh if you have it)
- 1 tsp oregano
- 1 tbsp onion powder
Layer your ingredients in the instant pot starting with the frozen meatballs at the bottom. The meatballs are fine going in frozen, no need to thaw. Break your spaghetti in half over the meatballs. Cover spaghetti, meatballs with store sauce, tomato paste, stewed or diced tomatoes, spices, and garlic. Using your spaghetti sauce jar as measurement gently pour in 1.5 jars of water. Make sure the spaghetti noodles are 100% submerged. Do not stir after layering! This will cause your noodles to clump while cooking.
Cook on high pressure for 8 minutes then do a quick release. Dump in your frozen mushrooms and stir well, allowing the sauce to thicken and the mushrooms to cook for a minute or two. If you feel your sauce is too watery put the pot into saute mode and allow to reduce for 3 – 5 minutes, stirring constantly.
Plate noodles and top with sauce and meatballs. Serve with parmesan for topping, salt to taste. Bon appetit!