Make the meatballs. In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
Press sauté on the Instant Pot and add the oil and garlic and cook until golden, about 1 to 2 minutes.
Turn off the pressure cooker.
Add the tomatoes, basil, salt and pepper to taste and gently place the meatballs in the sauce.
Don’t worry if they are snug in the pot or aren’t completely covered in sauce. If you have to, stack a few on top of each other as needed but don’t smash them. Break 12 ounces of dried spaghetti in half and spread them in one or two layers over the meatballs. Do not stir.
Pour in 2 cups of low-sodium chicken broth.
Lock the lid on and make sure the valve is set to seal. Set to cook on HIGH pressure for 8 minutes.
Use the quick release to let the pressure out once it's done, then shut off and uncover.
Stir pasta into the sauce, it will thicken and soak the sauce up so no worries if it looks too watery.
Serve immediately with grated cheese and basil for garnish.