Prepare the Meatball Mixture: Start by combining ground meat, breadcrumbs, egg, garlic, onion, parsley, paprika, salt, and pepper in a bowl. Mix gently until everything comes together without overworking it, which helps keep the meatballs soft and tender.
Shape the Meatballs: Roll the mixture into evenly sized balls and place them on a tray. Keeping them uniform helps them cook evenly inside the Instant Pot and prevents some from overcooking.
Set Up the Instant Pot: Turn on the sauté mode and add a little oil. Lightly brown the meatballs in batches for a few minutes. This step adds extra flavor, though you can skip it if you want an even quicker version.
Add the Sauce: Pour in the marinara sauce along with water or broth. Stir gently and scrape the bottom to prevent sticking. This also helps avoid any burn warning during cooking.
Combine and Layer: Place the meatballs back into the pot, making sure they sit in the sauce. Try not to overcrowd them so they cook evenly and stay intact.
Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for about 8 to 10 minutes. The Instant Pot will build pressure, then cook everything quickly while locking in moisture.
Release Pressure: Allow a natural pressure release for a few minutes, then carefully release the remaining pressure. Open the lid once it is safe and check that the meatballs are fully cooked.
Rest and Serve: Let the meatballs sit in the sauce for a few minutes before serving. This helps the flavors settle and gives the sauce a slightly thicker texture.
