Ingredients:

  • 1 lb Lean Ground Beef (85/15 or 90/10)
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarsely ground black pepper
  • 1 tsp Dried Oregano or Italian Seasoning
  • 1 lb Spaghetti Noodles, broken in half
  • 24 oz Jar of Marinara or Pasta Sauce
  • 2 tbsp Tomato Paste
  • 4 cups Beef Broth

Instructions:

  1. Turn the Instant Pot to Sauté mode. Add the ground beef and onion. Cook until beef is browned and onions are translucent (5–7 minutes).
  2. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
  3. Pour in 1/2 cup of the beef broth and deglaze the pot by scraping all brown bits off the bottom with a wooden spoon to prevent the 'Burn' error.
  4. Turn off Sauté mode. Lay the broken spaghetti noodles over the meat in a crisscross or staggered pattern to prevent clumping.
  5. Pour the remaining beef broth over the noodles. Lightly press the noodles down so they are mostly submerged, but do not stir.
  6. Pour the jarred pasta sauce directly on top of the noodles. Do not stir the sauce into the liquid.
  7. Secure the lid and set to Manual/Pressure Cook on High for 8 minutes. When the timer finishes, perform a Quick Release of the pressure.