Instant Pot Spaghetti And Meatballs Florentine Recipes

Steps:

• Pour water in a multi-functional pressure cooker (such as Instant Pot®). Add spaghetti and mix to ensure noodles are separate.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place noodles in a covered dish and keep warm.
• Add meatballs, crushed tomatoes, and minced garlic to the Instant Pot®. Stir to ensure meatballs are covered by the sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with garlic powder, Italian seasoning, sugar, salt, and oregano. Stir to combine.
• Place noodles in a bowl and serve with meatballs and sauce.

Steps:

• In a medium bowl, combine ground beef, pesto, egg, breadcrumbs, 1 tsp salt and ¼ tsp pepper. Mix well with clean hands and form in to 8 meatballs.
• Add olive oil and ¼ cup of marinara sauce to the bottom of the inner pot and set Instant Pot to Sauté function. Cook meatballs for 2 to 3 minutes. Shake the pot gently to make sure the meatballs aren't sticking to the bottom.
• Press Cancel. Scatter the pasta over the meatballs, layer in opposite directions to prevent the pasta from clumping together. Top pasta with remaining 1 cup of sauce, followed by 2 cups of water.
• Cover and lock the lid in place, set to Pressure Cook on high pressure for 9 minutes. When the cook time is up, quick release the pressure. Remove the lid, pour pasta and meatballs out onto a large platter or serving dish. Serve with Parmesan cheese, if desired.
• Nutrition Info Per Serving: Serves: 4 (does not include Parmesan cheese) ; Calories: 611 ; Total Fat: 20 grams; Saturated Fat: 6 gram; Total Carbohydrate:72 grams; Sugars: 8 grams; Protein: 37 grams; Sodium: 794 milligrams; Cholesterol: 121 milligrams; Fiber: 3 grams.

Steps:

• In large bowl, mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon of the pepper. Shape mixture into 12 (2-inch) meatballs.
• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
• Stir broth and whipping cream into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
• Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Gently stir cream cheese and Parmesan cheese into mixture 1 to 2 minutes or until cheese is melted and spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Stir in remaining 1/4 teaspoon pepper, the spinach and lemon juice until spinach wilts. Top with additional Parmesan cheese.

Steps:

• Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.

Steps:

• In large bowl, mix beef, bread crumbs, onion, milk, egg, garlic, Worcestershire sauce, salt and pepper. Shape mixture into 12 (2-inch) meatballs.
• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using tongs, transfer meatballs to plate.
• Stir pasta sauce and broth into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
• Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Gently stir mixture 30 to 60 seconds or until spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Let stand 5 minutes. Top with Parmesan and basil.

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
• Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
• Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

Steps:

• Serve and enjoy!
• Mix all of the meatball ingredients together and form into uniform one inch meatballs.
• Pour the chicken stock into the instant pot. Add the noodles. Pour the spaghetti sauce on top. Set the meatballs on top of the sauce.
• Lock the lid in place and select Manual, High Pressure and 5 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Use the quick pressure please. When the valve drops, carefully remove the lid.
• Serve and enjoy!
• NOTE:.
• Chicken Stock. It is key that you add this first.
• Pasta. Add this after the chicken stock.
• Spaghetti Sauce. You want to add this after the first two ingredients because if it goes in first, or is too close the bottom it can scorch and prevent your pressure cooker from coming to pressure.