What’s better on top of Spaghetti than a beefy meatballs loaded with flavor? Serves 4.
Make the meatballs: In a large bowl, mix together beef, breadcrumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
Turn the Instant Pot on in Sauté function. Pour ½ the Marinara Sauce into the Instant Pot. Heat for 5 minutes. Scatter uncooked spaghetti over the sauce. (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.