12 ouncesuncooked spaghetti noodles, about 3/4 package
24ouncejar spaghetti sauce
14ouncecan petite diced tomatoes
For serving (optional): Chopped basil or parsley and parmesan cheese
Set instant pot to saute and add the onions and garlic. Cook a minute and then add in the ground beef, salt and pepper. Cook until lightly browned. Drain any grease if needed and season to taste. Then turn the instant pot off.
Break the noodles in half and layer (crisscross) on top of the meat in the instant pot. Then pour the spaghetti sauce, tomatoes and water over top.
Seal the instant pot and set it to manual, high pressure for 7 minutes. When the time is up, use the quick release (with a glove) and stand back. Remove the lid and toss the spaghetti with tongs. Let sit for a minute or two to release extra liquid and then serve while hot.
Top spaghetti with shredded parmesan and basil if desired.
You can easily omit ground beef if you'd prefer noodles only. Or use ground turkey for a lighter alternative. Noodles: To avoid them getting clumpy, make sure to break them in half and then layer them crisscrossed on top of the meat. Do not stir them after adding them in! Watery: When you first remove the lid, the spaghetti may appear a little watery. Give it a good stir, then let the pasta rest for a few minutes before serving to thicken up.