1-First, prepare all ingredients by mincing garlic, grating Parmesan, and mixing ground meat with egg, breadcrumbs, garlic, Parmesan, salt, and pepper to form the meatball mixture.

2-Shape the mixture into evenly sized meatballs for consistent cooking results.

3-Use the sauté function to brown the meatballs in batches for 3-4 minutes per side, then set them aside.

4-Deglaze the pot with a splash of marinara sauce, scraping up those tasty browned bits.

5-Add the meatballs back, layer in the broken spaghetti, liquid, and sauce as described.

6-Seal and cook on high pressure for 8 minutes, followed by a natural release for 5 minutes and a quick release.

7-Open the lid, stir gently, and adjust seasoning before serving with garnishes.

8-For dietary swaps like vegan options, use appropriate ingredients during the mixing step to keep it customized.