Preparation

• Tear the bread into 1/2-inch pieces, and put in a small bowl. Add the milk, and let the bread soften, about 5 minutes.
• Meanwhile, combine the beef, 3 Tbs. of the onion, the 1/4 cup cheese, 1-1/2 Tbs. of the garlic, the pine nuts, parsley, 1-1/2 tsp. salt, 1/2 tsp. black pepper, and the bread mixture. Form into 1-1/2-inch meatballs (about 1-1/2 oz. each).
• Press the saute/medium function on the multicooker. Add the oil, and heat until it shimmers. Add the remaining 5 Tbs. of onion, and cook, stirring occasionally, until beginning to soften, about 1 minute. Add the remaining 1-1/2 Tbs. garlic, and cook just until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until beginning to brown lightly, about 1 minute. Add the tomatoes, carrots, basil, pepper flakes, and 1 tsp. salt, and stir to combine. Add the meatballs to the sauce, pushing them down to partially submerge them.
• Seal the pot, making sure the vent is closed. Select the pressure cook function, and set the timer for 5 minutes (The cooker will take 20 minutes to come up to pressure). When the pressure cooking is done, select either natural or quick release. Season to taste with salt. Pass extra cheese at the table.