SUPER FAST / FEWER THAN 10 INGREDIENTS / QUICK RELEASE / CAN BE GLUTEN-FREE
Easy Cheesy Meatballs and Ziti
4 servings
Consider this recipe a fast, Instant Pot version of spaghetti and meatballs. There’s no need to soak the breadcrumbs in water or milk. Because of the way the pressure works, those breadcrumbs will soften to make the meatballs incredibly tender. The meatballs should also be fairly compact so they’ll hold together. And make them small, no more than 2 inches in diameter, so they’ll cook in the time stated.
1 pound lean ground beef
¼ cup Italian-seasoned dried breadcrumbs
¼ cup finely grated Parmigiano-Reggiano
One 24-ounce jar plain marinara sauce (3 cups)
1 cup beef or chicken broth
½ cup dry white wine, such as Chardonnay
8 ounces dried ziti
1. Mix the ground beef, breadcrumbs, and cheese in a large bowl until uniform. Form into sixteen equal balls, about the size of large walnuts in their shells.
2. Mix the marinara sauce, broth, and wine in a 6-quart cooker. Stir in the ziti; nestle the meatballs in one layer into the sauce. Lock the lid onto the pot.
3.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 5 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 7 minutes with the KEEP WARM setting off
If necessary, press: START
4. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir gently before serving.