Instapot spaghetti and meatballs

1. Using an instapot, press the sauté setting and allow pot to heat. Mince parsley and grate 2 tbs of onion into bowl from one half of your onion. Combine all the rest of the ingredients for the meatballs in your bowl and mix together. When your instapot is hot, add a scant amount of oil to coat the bottom and start forming meatballs and add to your pot. Cook meatballs for 5-7 minutes, then turn. You may have to cook them in batches. Once your meatballs are browned on both sides, add canned tomatoes, sliced onion from first part of recipe and 1-2 tbs of butter, optional. Set the instapot for the meat/stew setting and pressure cook for 20 minutes. Meanwhile, cook package of spaghetti noodles in salted water until al dente (should still be slightly chewy and not completely soft). Remove noodles from water and add a small amount of olive oil or butter to keep noodles from sticking. Use the quick release method to release pressure once Instapot is done cooking. Taste for seasoning and add salt to taste. Serve sauce over noodles and grate parmesan cheese over the top.