Instant Pot Spaghetti and Meatballs

In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs.

Set a 6-qt Instant Pot® to the high sauté setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®.

Stir in beef stock, scraping any browned bits from the bottom of the pot.

Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes.

Serve immediately, garnished with basil and Parmesan, if desired.