Instructions

• In a mixing bowl combine 1 pound lean ground beef (90/10), 1/4 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves garlic (minced), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon fresh parsley (chopped). Mix gently until just combined—do not overwork the meat.
• Form the mixture into 1 1/2-inch meatballs and set them aside on a plate or baking sheet.
• Pour 1 cup low-sodium beef broth into the Instant Pot. Place a trivet or steamer basket inside the pot.
• Arrange the meatballs on the trivet (in a single layer if they fit; it’s okay if they touch or stack slightly).
• Pour 24 ounces marinara sauce over the meatballs so they are evenly covered.
• Secure the Instant Pot lid and set the valve to SEALING. Select Pressure Cook (or Manual) on HIGH pressure and set the time for 7 minutes.
• When the cook time ends, allow a natural pressure release for 5 minutes. After 5 minutes, carefully move the valve to VENTING to quick-release any remaining pressure.
• When the float valve drops and the pressure is fully released, open the lid away from your face. Serve the meatballs with the sauce.