Instant Pot Spaghetti and Meatballs

From Melissa Clark for the New York Times

FOR THE SAUCE:

3 tablespoons extra-virgin olive oil

2 garlic cloves, very thinly sliced

1/4 teaspoon red-pepper flakes

1/4 teaspoon freshly ground black pepper

1 (28-ounce) can crushed tomatoes

1 teaspoon kosher salt

2 basil sprigs, plus more thinly sliced for serving

8 ounces spaghetti (not thin spaghetti), broken in half

2 tablespoons grated Parmesan, plus more for serving

1 cup ricotta (optional)

FOR THE MEATBALLS:

1 pound ground beef (or substitute veal, pork or turkey)

1/4 cup panko bread crumbs

1/4 cup grated Parmesan

2 tablespoons chopped basil

1 large egg

1 teaspoon kosher salt

1 to 2 garlic cloves, finely grated or minced

Step 1

Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).

Step 2

Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.

Step 3

Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs and pour in 1 cup water.

Step 4

Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.

Step 5

Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.