Recipe yields 8 cups. If you scale the recipe up or down, the instructions stay the same.

• Select "Saute" and heat OLIVE OIL until Instant Pot display reads "Hot".
• Add ONIONS, GARLIC, GROUND BEEF, OREGANO, ITALIAN SEASONING, SALT, and PEPPER. Saute until beef is cooked through, stirring as needed. Drain any excess fat, if needed.
• Deglaze the pot by adding a few splashes of WATER (or broth). Use a flat-end utensil to scrape and loosen any browned bits stuck to the bottom (these are flavor gold). Select “Cancel” to stop the saute cycle.
• Break and scatter the SPAGHETTI NOODLES over the cooked beef in a criss-cross pattern.
• Add WATER to the pot. Pour PASTA SAUCE directly on the spaghetti noodles and spread in an even layer. Press the spaghetti under the liquid to submerge.
• Close and lock the lid and set the pressure release valve to “Sealing”. Select “Manual” or “Pressure cook” on HIGH 2 minutes (for al dente spaghetti) or 3 minutes (for softer). YES, YOU HEARD THAT RIGHT ... 2 or 3 minutes ... the spaghetti continues cooking in the next step (and we also don't like mushy noodles).
• At the end of the cook cycle, allow the pot to sit undisturbed for a 10-minute natural pressure release (NPR). DO NOT SKIP THIS STEP...the spaghetti is still cooking.
• Release any remaining steam, open lid, stir ingredients until well combined. Serve warm.

  Note: When you first open the lid after noodles cook, there will likely be a small amount of excess liquid. Just stir it into the pasta and it will get absorbed in minutes.
• To store, allow spaghetti to cool completely and refrigerate in airtight containers up to 5 days.