in case anyone is interested in making IP spaghetti, and it was absolutely delicious, here it is:
1. 2 tablespoons of butter or margarine and about 2 tablespoons of oil into the bottom of your IP
2. set it to saute and wait for the oil and butter to bubble
3. put in your vegetables. I used about a cup of frozen diced veggies from my store. It has onions, celery, green and red peppers and carrots.
4. stir the veggies as they saute until fairly soft. about 3 mins or so depending.
5. once they are soft add 3 cups of chicken or veggie broth or if you don't have any you can add water (like I did).
6. add around a pound or 2 of frozen or thawed meatballs. I used nearly 2 pounds - around 25 meatballs.
7. add about a tablespoon or so of Italian seasoning, about a teaspoon of black pepper, a teaspoon of seasoning salt and some hot sauce for an extra kick. I added a tablespoon or so of Cholula Chili Garlic sauce.
8. add around a cup or so of marinara sauce or pasta sauce. I used around half a can of Hunts Thick & Rich 4 cheese sauce.
9. add 1lb of spaghetti. You'll have to break it in half for it to fit, sorry. Make sure you do not stir it in. Just put it on top and gently push a bit to submerge as much as possible. It's OK for some to be above the liquid.
10. Put the lid on and set it to sealing. Hit cancel on the IP and then press Pressure Cook or Manual depending on your model. Set it to 7 minutes. When done let it sit for 5 mins to naturally release. Then fully release the pressure. Press cancel on the IP.
11. once the lid is removed, stir everything up good. There should be some liquid still there. After stirring add the rest of the marinara or pasta sauce.
12. you can add some shredded cheese of you want.
13. stir it up for a few mins and then let it rest for 5 - 10 minutes before serving.