Spray the base of the Instant Pot with the oil spray, then use the sauté function to brown the ground meat.
Once the meat’s browned, add half the pasta sauce and stir.
Break the spaghetti in half and layer over the meat.
Pour the rest of the sauce on top, then add the water. Rather than using a measuring cup, I simply fill the pasta sauce jar halfway with water, shake it up and pour it in the Instant Pot – that way you’re not wasting any sauce.Make sure the spaghetti’s covered with the sauce and water as best you can.
Add the Instant Pot’s lid and ensure the valve is set to ‘Sealing.’ Press the ‘Manual’ button, adjust it to high pressure (if necessary) and change the cook time to six minutes.
Once it’s finished cooking, allow it to vent naturally for ten minutes. After the ten minutes is up, turn the valve to ‘Venting’ (if necessary) and serve.Voilà!
