Instant Pot Best Spaghetti & Meatballs

2 tablespoons extra virgin olive oil

2 tablespoons (¼ stick) salted butter

2 shallots or 1 yellow or sweet (Vidalia) onion, diced

1 tablespoon (3 cloves) garlic, crushed or minced

1 to 1 ½ pounds of meatballs about the size of ping-pong balls - any of your choice (either frozen or raw. Feel free to make mine here and follow Steps 1 & 2 and make them the size of ping-pong balls. Don’t want meatballs? Leave ’em out!)

3 cups broth of your choice (I used 3 teaspoons Garlic Better Than Bouillon 3 cups water)

3 cups marinara sauce, divided (use your favorite - I like Victoria which many Costcos and markets carry. The better brand of sauce used, the better the final product)

1 teaspoon oregano

1 lb (1 box) of spaghetti

10 ounces grape/cherry tomatoes

¼ cup grated Parmesan cheese

subheading: Optional for Spicy Spaghetti:

½ cup hot sauce of your choice

1 teaspoon Cajun/Creole/Louisiana Seasoning (I use Tony Chachere’s)

¼ teaspoon crushed red pepper flakes (and you can add more to taste)

subheading: Optional for a Creamy Sauce:

5.2 ounce package of Boursin cheese (any flavor) or 4 ounces (½ of a brick) of cream cheese

Directions at pressureluckcooking.com

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