1 tbsp olive oil 1 cup white onion diced 1 tbsp fresh minced garlic 1 lb lean ground beef 2 tsp Italian seasoning mix 1 16 oz. package uncooked white flour spaghetti noodles cooking time for al dente needs to be 9-10 minutes! 1 750ml jar of 4 cheese spaghetti sauce 1 15 oz can of diced tomatoes 3 cups weak beef broth divided 1/2 tsp salt ( to taste) 1/2 tsp black pepper 1/2 tsp white sugar to cut the acidity of the tomatoes
- Press the "saute" button on your Instant Pot. Add in the olive oil and heat. Once it's heated, add in the white onion. Saute until the onion is soft and translucent. Add in the garlic and fry for 2-3 minutes.
- Add in the ground beef and fry , stirring constantly, until it's no longer pink. Press the Cancel button to turn off the Instant Pot heating element. Drain the fat (keeping some for flavour if wanted).
- Add in 1 cup of the beef broth, mixing it in with the ground beef on the bottom.
- Break the spaghetti noodles in half. Place in random, different criss-cross patterns on top of the beef/ beef broth mixture. You are trying to created space between the noodles to try and prevent sticking.
- In a large bowl or large glass spouted measuring glass, combine the remaining beef broth, tomatoes, 4 cheese sauce, Italian seasoning, salt, pepper and dash of white sugar.
- Pout the liquid mixture on top of the pasta, around the sides, making sure you coat everything. Take a wooden spoon and gently push down on the spaghetti noodles, making sure that they are all underneath the liquid.
- Press the Manual Button ( you are going to use high pressure) and set for 7 minutes. Listen to make sure that it seals.
- When it's done, release the valve manually ( see the link in my suggestions in the post above). Stir the spaghetti, breaking up any noodles that stuck together. Let it sit for a few minutes, soaking up the extra liquid.