Servings: Many

½ of a family sized, 48oz bag of Italian meatballs, frozen ½ of a family sized, 48oz bag of Italian meatballs, frozen
1 16oz box of macaroni noodles 1 16oz box of macaroni noodles
1 24oz jar of marinara sauce 1 24oz jar of marinara sauce
2 cups of water 2 cups of water
1 ½ cups of shredded mozzarella cheese 1 ½ cups of shredded mozzarella cheese

#1. Make sure your liner, inner pot, is in the Instant Pot (IP)
- Turn on saute function to heat up Instant Pot.
- Open meatballs and pour half the bag in the pot.
- Open macaroni.
- Stir meatballs to make sure they don't stick to the pot.
- Press the Cancel button (turn off the IP).
- Add the macaroni.
- Add the jar of marinara sauce.
- Add 2 cups of water
- Place the top on the IP, turn it to Close.
- TURN THE PRESSURE RELEASE VALVE TO SEALING.
- Press the Pressure Cook button.
- Adjust time to 4 minutes (seriously, 5 minutes was too much).
** It may take 10 minutes to come up to pressure, then 4 minutes to cook.
- Quick Release (QR), turn the pressure release valve to Venting
- Remove the lid and stir the pot. (Tee hee hee)
- Add 1 ½ cups shredded mozzarella (or more if you want).
- Replace the lid for 2 to 3 minutes to melt the cheese. Move the lid to Close.
- Remove the lid and serve.

CAUTION: Meatballs will be VERY hot. I recommend slicing them in half before eating, especially before serving to children.  CAUTION: Meatballs will be VERY hot. I recommend slicing them in half before eating, especially before serving to children.