Instant Pot Italian Meatballs and Sauce

I got this from https://www.tastesoflizzyt.com/instant-pot-italian-meatballs/. I had to add more water than the recipe calls for - it kept burning. They called for 1/2 cup total. I say use a 1/2 cup on bottom and a 1/2 cup on top.

Ingredients

Meatballs

• 2 pounds lean ground beef
• 3/4 pound ground Italian sausage (hot, sweet or mild, depending on what you like)
• 4 large eggs
• 1 cup parmesan cheese
• ½ cup Italian breadcrumbs
• 1/2 teaspoon dried basil
• 1 1/2 tablespoons dried parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper

Spaghetti Sauce

• 30 ounces tomato sauce (2 15 ounce cans)
• 14.5 ounces diced tomatoes, undrained (1 can)
• 6 ounces tomato paste (1 can)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder

For pouring overtop:

• 1 cup water (divided)

Instructions

Meatballs

• Mix together all ingredients for the meatballs in a mixer. Use a large scoop and then use hands to roll into packed meatballs. Make 24 large meatballs.

Spaghetti Sauce

• In a medium bowl, combine the ingredients for the spaghetti sauce. Pour 1/3 of the sauce into the bottom of the Instant Pot. Add 1/2 cup of water.
• Place meatballs on the bottom of the inner pot.
• Pour the remaining sauce over the meatballs.
• Gently stir together to coat the meatballs, being careful not to press together the uncooked meatballs.
• Pour the other 1/2 cup water over top the sauce.
• Close the lid on the pressure cooker and make sure the pressure valve is turned to Sealing.
• Set a manual cook time for 10 minutes on high pressure.
• Do a quick release when pressure cooking time has finished.
• Serve over your choice of pasta noodles, or on an open-faced sandwich bun with melted cheese.
• Serves 12 (2 meatballs each).