• Gather all of the ingredients together and prep them before you start cooking.

Sauté

• Turn on the pot to the sauté setting. Once the pot is hot, add the oil, then add the ground pork. Brown the meat, breaking it up as you stir it.
• Add the onion, carrots, celery, and garlic and continue to sauté for 5 minutes, stirring occasionally. Drain excess fat if desired (I use paper towel and tongs to soak it up).
• Add the white wine to deglaze the pot (using a wooden spoon to scrape up all of the browned bits from the bottom of the pot).
• Add the salt, pepper, and Italian seasoning, and beef broth. Stir well. Cancel the Sauté setting.

Add Pasta and Tomatoes

• Break the spaghetti noodles in half and add on top of the meat mixture in a random pattern (so all of the noodles aren't laying side by side against each other. See article for photo). Helps prevent clumping.
• Add the crushed tomatoes over the top of the noodles, covering them as much as possible, and Do Not Stir.
• Add the tomato paste on top of the tomatoes and again, Do Not Stir (this prevents the Burn Error).
• Close the lid and turn the steam release valve to the Sealing position, if not self-sealing.

Pressure Cook

• Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes (8 minutes for softer noodles). High Pressure. The pot will take several minutes to come to pressure.
• When the cook cycle has finished, turn the steam release valve to the Venting position to Quick Release the steam/pressure. When the pin in the lid drops back down, open the lid. Stir well to separate any noodles that may have stuck together.
• Stir in the heavy cream and let sit for 3 minutes.
• Serve as-is or garnish with grated parmesan cheese.