Instant Pot Pressure Cooker Meatball Subs Recipes

INSTANT POT PRESSURE COOKER MEATBALL SUBS

Steps:

• In the insert pot of your Instant Pot, add 1 cup of water. Place trivet into insert pot and set frozen meatballs on top of the trivet.
• Lock the lid in place and set the vent to the sealed position. Using the Manual/Pressure Cook button, select a 6 minute cook time at high pressure.
• Once the cook time is complete, perform a quick release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid. Press the Cancel/Keep Warm button to turn off the pressure cooker.
• Gently lift out the trivet of meatballs and discard the cooking water. Place the meatballs directly into the Instant Pot, followed by the sauce and basil, oregano, Italian seasoning, and garlic powder (if using). Stir to combine.
• Use the Saute feature to simmer the sauce for a couple of minutes until it is heated through.
• Place toasted sub rolls onto a baking sheet. Top each roll with meatballs and sauce, followed by two slices of provolone cheese (alternatively, you can place the cheese directly on the roll and broil, then add meatballs on top of the cheese).
• Put baking sheet into the oven and turn on the broiler, allowing cheese to melt. Remove from oven and serve.

EASY MEATBALLS

Steps:

• Combine beef, egg, bread crumbs, garlic, oregano, salt, black pepper and red pepper in medium bowl; mix gently. Shape into 16 meatballs (1 1/2-inch).
• Pour pasta sauce into Instant Pot®. Add meatballs to sauce; turn to coat and submerge meatballs in sauce.
• Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
• When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
• Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
• Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.