Add the trivet to the inner pot of your Instant Pot Pro Crisp with the plantballs on top and secure the air fryer lid.
Select Air Fry and set the temperature to 200C and time to 3minutes, cooking until golden brown and crispy, then remove from your Instant Pot and set aside.
Remove the trivet and fill the inner pot with boiling water. Select sauté and add the pasta to the boiling water, cooking until al dente then drain the water and toss in oil. Put the pasta to one side and wipe down the inner pot,
Select sauté again and add the diced onion and some oil. Cook until translucent and golden brown, then add the garlic, sauteing for a further minute. Add the butter to the inner pot, and once melted scatter in the plain flour, stirring until the mixture becomes a paste.
Pour in a dash of vegetable stock in the pot and combine until the roux incorporates into the stock. Then add the rest of the stock and whisk. Continue sauteing until the sauce has thickened and bubbly, then add the oat creme fraiche, mustard and half of the parsley.
Add the pasta into the sauce and combine, then add the cooked plantballs and stir together.
In a separate bowl, combine the vegan parmesan, panko crumbs and remaining chopped parsley then sprinkle the mixture over the pasta. Secure the air fryer lid again and select Air Fry. Set the temperature to 200C and time to 10 minutes, and cook until golden brown and crisp.