Instant Pot Best Spaghetti & Meatballs

Ingredients

For 6 servings, as the recipe is written

• 1/2 cup hot sauce of your choice
• 1 teaspoon Cajun/Creole/Louisiana Seasoning (I use Tony Chachere’s)
• 1/4 teaspoon crushed red pepper flakes (and you can add more to taste)
• 5.2 ounce package of Boursin cheese (any flavor) or 4 ounces (1/2 of a brick) of cream cheese
• 2 tablespoons extra virgin olive oil
• 2 tablespoons (1/4 stick) salted butter
• 2 shallots or 1 yellow or sweet (Vidalia) onion, diced
• 1 tablespoon (3 cloves) garlic, crushed or minced
• 1 – 1 1/2 pounds of meatballs about the size of ping-pong balls – any of your choice (either frozen or raw. Feel free to make mine here and follow Steps 1 & 2 and make them the size of ping-pong balls. Don’t want meatballs? Leave ’em out!)
• 3 cups broth of your choice (I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water)
• 3 cups marinara sauce, divided (use your favorite – I like Victoria which many Costcos and markets carry. The better brand of sauce used, the better the final product)
• 1 teaspoon oregano
• 1 lb (1 box) of spaghetti
• 10 ounces grape/cherry tomatoes
• 1/4 cup grated Parmesan cheese