Instant Pot Copycat Chef Boyardee Spaghetti & Meatballs

½ a 1 lb box of half cut spaghetti

14 oz bag frozen Armour meatballs

1 10 oz can Campbells Tomato soup (plus 2 cans water)

½ a 24 oz jar 4 cheese pasta sauce

1 tsp sugar

½ tsp onion powder

½ tsp garlic powder

⅓ cup shredded cheddar

4 slices American cheese (or more shredded cheese)

Place frozen meatballs on bottom of pot.

Add ½ cup water.

Arrange ½ lb spaghetti in crisscross method on top of meatballs.

Mix tomato soup and ½ jar sauce together in separate bowl with spices and sugar.

Add sauce on top of pasta, making sure to cover pasta.

Add 2 cans water.

Set pot to cook 5 min on high, then 5 min NPR. After NPR, stir well.

It will be watery at first but will thicken as you stir.

Add cheeses and continue to stir. Once melted and thickened, serve.

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