1jar (24 oz) spaghetti sauce of your choice (see note)
36ozwater (1 1/2 jars)
Parmesan cheese, for serving
In a large bowl, lightly beat egg. Add ground turkey, breadcrumbs or panko, Parmesan cheese, parsley, garlic, salt, pepper, and onion powder. Mix lightly with fork or use hands. Scoop rounded tablespoons of mixture and form into meatballs. Place on plate in single layer. Spray lightly with non-stick cooking spray.
Heat Instant Pot to Sauté. Heat oil, then add meatballs. You may want to do this in batches. Cook for 2-3 minutes and, using a small spatula, flip them to brown the other side. If meatballs are sticking or falling apart, wait longer before you flip them. Remove them from the Instant Pot as they brown.
When all the meatballs are browned, add the can of tomatoes to the Instant Pot. Using a flat sided spatula, scrape all the browned bits from the bottom of the pot. Turn off the Instant Pot.
Add meatballs back to the pot. Break spaghetti in half and place in Instant Pot, on top of meatballs. Pour spaghetti sauce and water over the pasta. Move pasta around a little with a spoon or spatula to separate the pieces of pasta to prevent them from clumping. Make sure they’re all submerged in the sauce.
Secure Instant Pot lid and turn valve to “seal.” Set on Manual for 8 minutes on high.
After cooking time elapses, quick release pressure.
Serve immediately, or let set 5-10 minutes in Instant Pot for sauce to thicken slightly before serving.
Serve sprinkled with Parmesan cheese, and fresh basil, if desired.
For a richer spaghetti sauce, use two jars of pasta sauce along with 1/2 jar of water.
Use a different type of pasta, such as penne.
If you prefer, use ground beef instead of turkey for the meatballs.