Combine meatball ingredients in a bowl. Using hand mix it up well until all ingredients are combined well. Scoop out equal portions of meatball mix and place on aluminium lined tray.
Using your hands roll each portion into ball.
Pro-Tip : After shaping balls, lightly roll the balls in bread crumbs. This will help meatballs from sticking to the pot.
Oil instant pot and select SAUTE option. Will until instant pot turns on and the inner pot becomes slightly warm.
Place meatballs into the pot in one single layer. If required fry meatballs in batches.
Pro-Tip : DO not crowd the pot and make sure meatballs aren’t touching each other.
After a minute turn meatballs over and fry. We want to brown chicken parmesan meat balls on all sides.
Remove browned meatballs onto a plate.
Pour marinara sauce into the pot.
Pro-Tip : scrape down any brown bits of chicken pieces that might be stuck to the pot.
Add back chicken meatballs.
Scoop the sauce over the over chicken meatballs.
Cover lid and cook for 5 minutes.
Once cooking time is done, allow 10 minutes natural pressure release and then quick release all the pressure by turning pressure knob to VENTING position. Turn off pot.
Sprinkle grated mozzarella and Parmesan cheese. Cover with glass lid for 5 minutes until cheese melts.
Scoop out over cooked spaghetti.
Garnish with chopped cilantro and grated Parmesan cheese.
Serve hot, immediately.