Instant Pot® Spaghetti and Meatballs Florentine

Tips from the Betty Crocker Kitchens

• tip 1
  Meatballs can be formed and refrigerated, covered with plastic wrap, up to 2 hours ahead of cooking. Chilled meatballs hold their shape well when seared and don’t require any additional cook time.
• tip 2
  Searing the meatballs adds flavor, so don’t skip this step. Leave an empty space in the insert so you can turn over the first meatball easily. The trick to keeping meatballs intact while turning is to wait until they’ve browned. You’ll know this has happened when a firm tug is all that’s needed to get them to release. If they still want to stick, leave them to cook a bit longer. Using a metal slotted spoon and tongs will give you more control. Lift the meatball with the slotted spoon, and use the tongs to gently turn the meatball onto its side.
• tip 3
  It’s very important to scrape up the browned bits from the bottom of the insert after searing the meatballs. These browned bits will add flavor to your sauce. And if they aren’t removed before the pot is put under pressure, the food can stick and burn. If the burn is severe enough, the Instant Pot® will shut down and display the “burn” warning.
• tip 4
  To serve something “Florentine” means to serve it with spinach and a Mornay sauce, which is basically a white cheese sauce. You might have run across eggs Florentine or fish Florentine. Literally translated, Florentine just simply means “in the style of Florence,” so this is yet another delicious idea originating from Italian cooking traditions.