Ingredients
1
jar (25.5 oz) Muir Glen® organic tomato basil pasta sauce
2 1/2
cups Progresso® beef-flavored broth (from 32-oz carton)
12
oz uncooked spaghetti, broken in half
1
lb fully cooked frozen Italian meatballs, thawed (about 30 meatballs)
1/2
cup shredded Parmesan cheese (2 oz)
1/3
cup chopped fresh basil
Preparation
Spray 6-quart Instant Pot® insert with cooking spray. Add pasta sauce and broth to 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 9 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 covered 5 minutes; stir well. Top with Parmesan cheese and basil before serving.
