Set the Instant Pot to the sauté function. Once preheated, add the ground beef and cook until it's mostly brown, about 5 minutes. Season with salt and pepper to taste. Use a wooden spoon to break apart the meat if necessary.

Add the onion and cook until translucent and the meat is fully browned, about 3 minutes. Add any preferred seasonings (see notes).

Add the garlic and cook just until aromatic, about 1 minute.

Break the spaghetti noodles in half and place them in the Instant Pot so they lay horizontally over the meat. Arrange them in a crisscross pattern to prevent them from sticking. You don't want any noodles sticking upright.

Pour the spaghetti sauce over the noodles and meat. Do not stir.

Add the water to the Instant Pot. Use a wooden spoon to push the spaghetti under the water. Again, do not stir.

Put the lid on the Instant Pot. Pressure cook on high for 8 minutes. The pressure cooker will take about 10-15 minutes to get to temperature and pressurize before it starts cooking.

When finished, manually quick-release the pressure cooker. When you open the Instant Pot, the spaghetti will look watery. Stir thoroughly to combine the liquid, noodles, and sauce.

Serve right away. Garnish with basil, parmesan, or a drizzle of homemade béchamel. Serve with a side of sourdough toast, and enjoy!