PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1lb (450g) 90% lean ground beef

1 large egg, beaten

4 tbsp Italian-seasoned breadcrumbs

1¹⁄₄ tsp kosher salt, divided

¹⁄₂ tsp freshly ground black pepper, divided

1 tbsp olive oil

1 clove garlic, minced

¹⁄₂ small yellow onion, finely chopped

¹⁄₂ tsp ground fennel seed

28oz (800g) can crushed tomatoes, divided

10oz (285g) spaghetti, broken in half

1 cup water

4 tbsp grated Parmesan cheese

1. In a medium bowl, combine the ground beef, egg, breadcrumbs, 1 teaspoon of the kosher salt, and ¹⁄₄ teaspoon of the pepper. Using clean hands, mix the ingredients well and form into 6 equal-sized meatballs.

2. Select Sauté, and add the olive oil to the inner pot. Add the garlic and onion, season with the remaining salt and pepper, and then add the fennel seed. Sauté for 2 minutes, and then stir in 2¹⁄₂ cups of the crushed tomatoes and cook for an additional 3 minutes, stirring frequently. Press Cancel to turn off the heat.

3. Carefully add the meatballs to the bottom of the pot in an even layer. Next add the pasta in an even layer over the meatballs, followed by the remaining crushed tomatoes, and then the water.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 5 minutes. When the cook time is complete, quick release the pressure.

5. Remove the lid, transfer to a large serving platter, and allow to cool for 10 minutes before sprinkling the Parmesan over top. Serve warm.