Instructions

• In a large bowl, combine 1 ½ lb lean ground beef, ¾ cup Italian bread crumbs, ½ cup finely minced onion, ¼ cup finely grated Parmesan cheese, 1 tsp minced garlic, 1 tsp salt, and ¼ tsp ground black pepper. Mix with your hands or a wooden spoon until evenly combined. Form into about 24 meatballs, each about 1–1½ inches in diameter. Place meatballs on a plate and set aside.
• Set the Instant Pot to the Sauté setting and add 2 Tbsp olive oil. When the oil is hot, brown the meatballs in the pot in batches if necessary to avoid overcrowding. Turn the meatballs so all sides are browned. Remove browned meatballs to a plate and keep the Instant Pot on Sauté.
• Pour 2 cups low-sodium beef broth into the pot and use a wooden spoon or spatula to scrape and loosen any browned bits from the bottom (deglaze the pot).
• Return the browned meatballs to the Instant Pot and arrange them in a single layer.
• Evenly distribute 8 oz spaghetti (broken in thirds) over the meatballs. Make sure the pasta is spread out and not in clumps.
• Pour 24 oz jar pasta sauce evenly over the spaghetti, then pour the 14.5 oz can petite diced tomatoes on top. Do not stir.
• Close the lid and set the steam release knob to the Sealing position. Select Manual/Pressure Cook on High and set the time to 8 minutes.
• When the cook time ends, turn the Instant Pot off and perform a quick release of the steam according to the manufacturer's instructions. When the float valve drops, open the lid away from your face.
• Gently stir to combine the sauce, pasta, and meatballs and serve immediately.