1 tablespoon olive oil
1 pound ground beef
1 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups water, divided
1 (24-ounce) jar marinara or tomato-based pasta sauce
8 ounces dry spaghetti
Grated Parmesan cheese, for serving
6- to 8-quart electric pressure cooker
Spatula or wooden spoon
Sauté the beef.
Turn an electric pressure cooker on to sauté.
Once heated, add the olive oil and beef.
Break the beef up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder.
Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes.
Add 1/2 cup of the water, then the sauce.
Turn off the sauté function and add 1/2 cup of the water to the pot.
Scrape the bottom of the pot to remove any stuck-on bits.
Add the sauce and stir to combine well.
Break the spaghetti in half and layer in the pot.
Break the spaghetti strands in half and spread them in layers over the ground beef mixture.
Do not stir yet.
Add the remaining water but don’t stir.
Pour the remaining water into the jar, twist on the lid, and shake and then pour the water over the pasta. Remember — no stirring here.
Set the pressure cooker to HIGH for 8 minutes cook time. Seal the pressure cooker. Set to cook on HIGH pressure for 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.
Use a quick release to release pressure and stir. Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up.
Open the pressure cooker and stir the spaghetti into the sauce.
Turn off the pressure cooker and remove the insert from the pressure cooker.
Serve immediately with a flurry of grated Parmesan cheese.
Warning it will be EXTREMELY hot
Storage: Leftovers and be refrigerated in an airtight container for up to 4 days.
I like to let it run, then stir it and then do another 5 mins for softer noodles.
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