Just when you thought spaghetti night couldn't get any easier! Just use the sauté function to brown your meat, then add dry noodles and sauce to the pot. No colander needed and only one dish to wash!
1 pound 85% lean ground beef
1 pound spaghetti noodles
24 ounce jar spaghetti sauce
4 cups water
14.5 ounce can diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
1. Set the pressure cooker to sauté and add ground beef, salt, garlic powder, onion powder, and Italian seasoning. Brown the meat, turn the instant pot off and drain any excess grease (if necessary)
2. Break spaghetti noodles in half. Make thin crisscrossed noodle layers on top of the ground beef in the pressure cooker- one layer up and down, one layer side to side (rotated 90 degrees relative to the first layer). I usually have around 8 layers from a 1 pound box of spaghetti. The layering is very important so they don't clump up!
3. Pour spaghetti sauce, water, and diced tomato on top
4. Seal the pressure cooker and cook on high pressure for 8 minutes. Quick release and stir very well- it may take a minute for the noodles to absorb excess liquid