Turn the Instant Pot on the sauté setting and add the olive oil. Once hot, add the chopped onion and garlic. Sauté until the onion is translucent.
Add the ground beef to the Instant Pot. Season with salt, black pepper, and Italian seasoning. Sauté until the meat is browned. Turn off the sauté function.
Add the crushed tomatoes and tomato sauce to the pot, stirring to combine with the meat.
Add the water to the Instant Pot.
Lay the broken spaghetti noodles on top of the liquid, spread out as much as possible to avoid clumping. Do not stir them into the liquid; just gently press the noodles down into the liquid to ensure they are adequately submerged.
Seal the Instant Pot lid, making sure the vent is set to sealing. Select the Manual or Pressure Cook setting and cook on high pressure for 8 minutes.
Once the cooking time is up, perform a quick release by moving the vent to venting. Wait until all the pressure has released before opening the lid.
Stir the spaghetti well, making sure to separate any noodles that may have stuck together.
Serve warm and enjoy!
Notes
Pasta: Ensure that the spaghetti noodles are broken in half and laid on top of the liquid as evenly as possible to avoid clumping. Instant Pot Size: This recipe is designed for a 6-quart Instant Pot.