Spaghetti and Meatballs Instant Pot

INGREDIENTS:
1 pound raw, frozen or cooked Meatballs,
12 ounces of Spaghetti Noodles (cut in half)
OPTIONAL: 1 (14 oz) can of drained Diced Tomatoes
1 (24 ounces) jar Spaghetti Sauce
3 cups Water (fill the 24 oounces jar once)
Garnishes
Grated Parmesan Cheese
Shredded Mozzarella Cheese
Parsley

INSTRUCTIONS:
In the bottom of the inner liner pot, place your meatballs and add in the halved spaghetti.
Pour water on the spaghetti
If you are using diced tomatoes, add them too.
Pour the spaghetti sauce all over the spaghetti. Make sure that they are all covered with the sauce to help them cook better.
Cover the pot and seal the steam release knob.
Press the pressure cook button and select 9 minutes for the spaghetti to cook. If you want your noodles to cook but remain firm, I recommend that you cook this dish for only 7 minutes in the instant pot.
When the spaghetti is finally cooked, allow the steam to come out from the steam release knob.
Open the lid when the steam is no longer coming out. Stir the spaghetti and make sure that it didn’t stick to each other. If it did, just separate with the fork.
Garnish with the grated and shredded cheese and parsley or basil.
Serve while it’s warm and enjoy.