• First gather together and prep everything you will need to make this recipe. Chop the veggies, weigh the pasta, etc.
• Turn your pot on to the Sauté setting. When it is hot, add 1 Tablespoon olive oil and the onions. Cook, stirring occasionally, until the onion is soft. Then add the ground beef (or ground turkey, if using). Stir to break apart the meat.
• Pro Tip: You shouldn't need to drain any grease if you used lean ground beef or turkey. If you do have excess grease, now is when you will drain it. Try using a paper towel in the pot and use your wood spoon to move it around so it absorbs the grease. You can also use a slice of bread. Discard whatever you use and continue.
• Add the salt, pepper, onion powder, red pepper flakes, Italian seasoning, and basil (and garlic powder if not using fresh garlic). Cook for a few minutes, stirring occasionally, until the meat is mostly done, and the onions are turning translucent.
• 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.

Start Layering - No Stirring From This Point

• Scatter in the spaghetti noodles (broken in half) in a random fashion, like a bird's nest, so they are not al laying side-by-side. This keeps them from sticking together. Do not stir.
• Pour the diced tomatoes evenly over the noodles. Do not stir.
• Pour on the spaghetti sauce, evenly, completely covering all of the noodles (exposed noodles may not cook completely). Do not stir.
• Close the lid and lock in place. Set the steam release knob to the Sealing position, if applicable.
• Press the Pressure Cook or Manual button or dial and use the + /- button or dial to select 8 minutes (for softer noodles), 6 or 7 minutes (for more firm, al dente).
• When the cooking cycle is finished, turn off the pot and do a controlled Quick Release (releasing in shorter bursts at first, then all the way) of the pressure/steam. When the pin in the lid drops down, you can open the lid.

Now You Can Stir

• Stir the spaghetti well, the sauce and noodles will blend nicely. It might look too watery at first, but it's fine, as long as the noodles are cooked. Just let it sit a few minutes after stirring well. It will thicken up. This is why it is important to weigh the pasta, so you have the perfect amount of liquid.
• If the noodles are not cooked enough for you, just put the lid back on (Venting. Or use a glass lid) and let it sit a few minutes while you get everything else for your meal ready. If a few noodles stick together, just use a fork to separate them (though this rarely happens to me).
• Garnish with parmesan cheese and serve with some French bread.