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Instant Pot™ Spaghetti and Meatballs Florentine Recipe

Instant Pot™ Spaghetti and Meatballs Florentine
Source: Betty Crocker



  • 1 lb ground turkey (at least 93% lean)
  • 3/4 cup Progresso™ Italian style panko crispy bread crumbs
  • 1/2 cup finely chopped yellow onion
  • 1 egg, slightly beaten
  • 3 cloves garlic, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/2 cup heavy whipping cream
  • 12 oz uncooked spaghetti, broken in half
  • 4 oz (from 8-oz package) cream cheese, softened and cubed
  • 1/2 cup shredded Parmesan cheese, plus additional for serving, if desired
  • 1 package (5 oz) fresh baby spinach
  • 2 tablespoons lemon juice
6 servings


  • In large bowl, mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon of the pepper. Shape mixture into 12 (2-inch) meatballs.
  • On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert until very hot.
  • Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert.
  • Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned.
  • Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
  • Stir broth and whipping cream into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert.
  • Stir in spaghetti; coat in sauce mixture.
  • Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING.
  • Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Gently stir cream cheese and Parmesan cheese into mixture 1 to 2 minutes or until cheese is melted and spaghetti is completely separated.
  • Spaghetti will appear to be stuck together but will separate while stirring.
  • Stir in remaining 1/4 teaspoon pepper, the spinach and lemon juice until spinach wilts. Top with additional Parmesan cheese.



A recipe from Betty Crocker

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