Instructions

• Set the Instant Pot to Sauté and add 1 tablespoon olive oil. When the oil is hot, add 3 garlic cloves (finely chopped), 1 teaspoon onion powder, and 2 teaspoons Italian seasoning. Stir and sauté about 1 minute, until fragrant.
• Add 1 lb ground beef. Break it apart with a wooden spoon and cook until browned. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Spoon out and discard excess grease if desired.
• Pour 1/2 cup of the 3 1/2 cups water into the pot and scrape the bottom with a spoon to loosen any browned bits (deglaze) to help prevent a burn error.
• Break the 12 oz spaghetti noodles in half. Gather handfuls, place them in a criss-cross pattern on top of the meat so they cover the surface; do not stir.
• Pour the remaining 3 cups of water over the noodles (total water = 3 1/2 cups).
• Pour the 15 oz can diced tomatoes (with their liquid) over the center of the noodles, then pour the 24 oz crushed tomatoes or pasta sauce on top, keeping the liquids toward the center and away from the pot edges. Do not stir.
• Close the lid and set the steam release valve to Sealing. Select Pressure Cook (Manual) on High Pressure and set the time to 7 minutes. The pot will take several minutes to come to pressure before the cook time begins.
• When the cook time ends, wait 1 minute, then carefully switch the valve to Venting to release the remaining pressure (quick release).
• Open the lid away from your face. Stir the pasta well several times to combine sauce and noodles, then let it sit in the pot for 5–10 minutes to thicken before serving.