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Step 2: Once it's heated, add olive oil, ground beef, garlic, Italian seasoning, salt, and pepper. Cook the meat until no longer pink, breaking it up as it cooks. Press cancel. Step 3: Pour in the water and use it to deglaze the pot by scraping the brown bits off the bottom.


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Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid. Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.


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Sauté the meat. Cook the onion and ground beef, chopping with a wooden spoon until about 90% cooked. Make the sauce. Add the garlic, tomato paste, dried seasonings, salt and pepper, and sugar. Cook for 1 minute. Press 'cancel' on the pot and add in the canned tomatoes and sauce. Crush the tomatoes with a potato masher.


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Add 3 tablespoons (45ml) regular soy sauce and 3 cups (750ml) unsalted chicken stock in Instant Pot. Break the 1 pound (454g) spaghetti in half, then add spaghetti in Instant Pot. Amy + Jacky's Pro Tips: To fit the spaghetti into the 6qt Instant Pot, we need to break the dried spaghetti in half.


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Turn off the instant pot and pour in half the beef broth. Scrape any yummy bits off the bottom of the pot and stir to combine. Break uncooked spaghetti noodles in half and fan them out in a criss-cross pattern on top of the meat, layering the noodles as needed. Pour pasta sauce, tomato sauce, and remaining broth over the noodles.


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Sauté the beef in olive oil and season with salt, onion powder and garlic powder. Add some of the water, then the sauce. Stir to combine well. Add dry pasta, then rest of the water. Don't stir from this point on. Seal the pressure cooker and cook on high for 8 minutes. Credit: Joe Lingeman.


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Instructions. Turn the Instant Pot to saute and allow to heat for 1-2 minutes. Once heated, add in the ground meat, onion, and garlic. Saute the beef, breaking it up into small pieces as it browns until the meat is fully cooked. Once the meat is browned, turn the Instant Pot off by hitting cancel.


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Add the garlic (if using fresh) and cook, stirring frequently, for about 30 seconds. Pour in the broth or water (whichever you are using), and stir, scraping the bottom of the pot with the wood spoon or a hard spatula, to get up any browned bits that may have stuck to the bottom of the pot. Turn off the sauté setting.


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Deglaze the pot by adding a splash of broth and scraping the bottom to release any browned bits. Step 2. Press "Cancel" on the Instant Pot. Break pasta noodles in half and criss-cross in stacks over the beef. Add the water or broth, followed by the pasta sauce. Press the noodles under the liquid to submerge.


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Set a 6 quart instant pot to saute. Add the olive oil, ground beef, Italian seasoning, garlic powder, salt and pepper. Cook and crumble until no longer pink. Break the noodles in half. Layer them in a criss cross pattern so they do not stick as it cooks. Pour the marinara and water on top of the noodles.


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Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and garlic and sauté for about 5 minutes. Stir often, making sure they don't burn. Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.


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Add spaghetti to Instant Pot: Break pasta noodles in half and lay them in criss-cross pattern in 6 layers. Add sauce to Instant Pot: Pour tomato sauce on top and do not stir. Do not worry about water and sauce not covering the noodles. There is enough steam inside the Instant Pot to soften them under pressure.


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1. Begin by preparing the Instant Pot spaghetti sauce. Start buy pouring the jarred spaghetti sauce into a large bowl. 2. Add crushed tomatoes to the spaghetti sauce. 3. Stir in Italian seasoning, garlic powder, onion powder, salt, pepper and sugar and mix to combine. Set this mixture aside.