Instant Pot Spaghetti and Meat Sauce--made in the Instant Pot Mini 3-quart model.

1 tablespoon olive oil

1/2 pound lean ground beef (or turkey)

1/2 a yellow onion, diced

1 clove garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

freshly ground black pepper

1 cup jarred spaghetti sauce

2 tablespoons tomato paste

1 1/4 cups chicken broth (or water)

2 tablespoon Parmesan cheese, plus extra for serving

6 ounces spaghetti noodles

Press SAUTE on your Instant Pot Mini.
Add the olive oil and ground beef to the Instant Pot.
Cook for about 3 minutes, stirring and breaking up with a spoon occasionally.
Next, add the chopped onion. Stir, and cook for about 4 minutes.
Next, stir in the garlic, basil, oregano, salt, pepper, spaghetti sauce, tomato paste broth and Parmesan cheese. Stir very well.
Turn off the instant pot.
Break the noodles in half, and layer them in the tomato mixture, ensuring they are covered by the liquid.
Press PRESSURE COOK and set the timer for 8 minutes.
Place the lid on the Instant Pot, and turn the valve to 'sealing.'
When the timer goes off, very carefully do a forced pressure release. Cover your hand with a kitchen towel, and gently release the steam. When you hear the float valve drop down, all of the pressure is released.
Open the lid to the instant pot. It may look like there is a bit too much liquid, but just stir until it all comes together.
If it's still too much liquid for you, press SAUTE and cook to reduce for 2 minutes. My family likes a lot of sauce on their pasta.
Divide into bowl, and serve topped with more Parmesan.