Prep Time::15 mins
Cook Time::25 mins
Release Pressure Time::10 mins
Total Time::50 mins
Servings::6
Ingredients
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½ yellow onion, chopped
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes, or to taste
1 tablespoon minced garlic
1 ½ teaspoons sea salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
3 ¼ cups water, divided
1 (16 ounce) packet of spaghetti, broken in half
1 (24 ounce) jar marinara sauce
1 (14 ounce) can diced tomatoes
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the sauté function. Add onion and olive oil. Cook and stir until onion is slightly soft, about 5 minutes. Add beef, Italian seasoning, pepper flakes, garlic, salt, garlic powder, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Hit Cancel. Pour 1/4 cup water into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
Layer spaghetti strands on top of meat in a crisscross pattern. Pour marinara sauce over pasta. Pour diced tomatoes over sauce. Pour remaining 3 cups water around sides and on top of tomatoes. Push down lightly with a spatula to make sure water gets through layers and all pasta is covered.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir spaghetti and meat sauce together well before serving.