Instant Pot Spaghetti and Meatballs

To make the meatballs:

• Add ground beef, ground pork, egg, bread crumbs, Parmesan, chopped basil, garlic powder, onion powder, oregano, 1/2 teaspoon salt, and black pepper to a large mixing bowl. Using your hands, mix lightly to combine. Set aside.

To make the spaghetti:

• Turn on the sauté function on the Instant Pot.  Add olive oil, garlic, and shallots and cook, stirring often, until shallots are translucent. Add crushed tomatoes along with remaining 1/2 teaspoon of salt, and whole basil leaves. Stir to combine. Remove 1/2 cup of the sauce; add to this 1 cup of water and set aside.
• Using your hands or an ice cream scoop, form evenly sized meatballs from the meat mixture. and drop into the sauce, forming 2 layers of meatballs. Once the sauce is rapidly simmering, turn off the pressure cooker by hitting the "cancel" button.
• Scatter the broken spaghetti over the top of the meatballs and sauce. Pour the reserved sauce and water mixture evenly over spaghetti.
• Secure the lid, making sure the valve is set to "Sealing," and set cooker to Manual High Pressure for 5 minutes. It will take about 6 minutes to come to pressure and start the five minute cooking timer.
• Once the 5 minutes are complete, allow pressure to naturally release for 10 minutes, then instantly release any remaining pressure until the pin drops. Carefully remove the lid and toss the pasta and meatballs. Divide spaghetti and meatballs among 4 plates and serve with additional grated Parmesan and fresh basil for garnish.