Pressure Cooker Spaghetti

Meatballs

1 lb. (450 g) 93% lean ground turkey or ground chicken

½ c up (125 mL) panko crumbs

2 e ggs

1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for serving

2 g arlic cloves, pressed

2 t sp (10 mL) Italian seasoning

¾ t sp (4 mL) salt

½ t sp (2 mL) black pepper

1 t bsp (5 mL) olive oil

Directions

1 . Combine the meatball ingredients, except the oil, in a large bowl. Shape into 1½" (4-cm) meatballs, about 22 in total.

2 . S et the Deluxe Multi Cooker to on Med and set the timer to 24 minutes; press and hold . Heat the oil in the inner pot for 3 minutes. Add half of the meatballs and cook until all sides are browned, 6–8 minutes; remove and set aside. Repeat with the remaining meatballs. (The meatballs may not be fully cooked at this point.)

3. F or the sauce, heat the oil in the inner pot for 2 minutes. Add the garlic, seasoning, and red pepper flakes (if using); cook 1 minute, stirring constantly. Press

4. S tir in the chicken broth, scraping any browned bits from the bottom of the pot.

Spaghetti & Sauce

2 t bsp (10 mL) olive oil

6 g arlic cloves, pressed

1 t sp (5 mL) Italian seasoning

½ t sp (2 mL) red pepper flakes (optional)

4 c ups (1 L) chicken broth

1 c an (28 oz./794 mL) crushed tomatoes, undrained

1 large carrot, peeled and grated

¼ t sp (1 mL) salt

1 lb. (450 g) spaghetti noodles, broken into thirds

½ c up (125 mL) water

5. A dd the tomatoes, carrot, and salt; stir well. Add the spaghetti. Select and set to 8 minutes. When the timer is up, press . Press to manually release the pressure. Gently stir until the spaghetti is completely separated.

6. S tir the meatballs and water into the spaghetti mixture. Select on Low, set to 5 minutes; press and hold Cook uncovered until the meatballs are cooked through, stirring occasionally. Press

7. S erve with additional Parmesan cheese, if you’d like.