First, put Instant Pot on saute mode (high). Add ½ bag of meatballs, spaghetti sauce, a ½ jar of water, and Knorr chicken stock tub. Stir and warm just until Knorr chicken stock tub has disintegrated.

Next, close the lid and turn the steam release valve to “sealing” position.

Then press “Pressure Cook” button. Next, press “Pressure Level” button until “High Pressure” is selected. **Please note- If your Instant Pot is still on saute mode you will need to press "Cancel" then "Pressure Cook".

Turn the timer on for 6 minutes. Once pressure builds up, the timer will start counting down.

After the timer has completed turn the steam release valve to “Venting” for a quick release of steam. You may want to tap the steam release valve about half way with a spoon to make sure no liquids will spray out of the valve first. **Warning – steam being released is very hot, use a towel or large spoon to turn release valve so it does not burn you.

While the steam is being released spread mayonnaise onto the inside of your sub buns and sprinkle with a little nature’s seasoning or salt and pepper.

Finally, after steam has all been released spoon meatballs onto sub buns with a little sauce. Top with shredded cheese and serve!