Brown the beef. Click your Instant Pot to sauté. When it’s warm, add the olive oil and beef. Break the beef up into large pieces with a wooden spatula and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into tinier pieces until it’s browned thoroughly, about 5 minutes.

Add ONLY 1/2 cup of the water, then the sauce. Turn off the sauté button. Add 1/2 cup of the water. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine.

Break the spaghetti in half and layer in the pot. Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.

Add the remaining water but DON’T stir. Use the pasta sauce jar to pour out the remaining 1 1/2 cups water (pour the water into the jar, twist on the lid, and shake gently) and then pour the water over the pasta. Don’t forget. NO STIRRING NOW. You want to but don’t.

Set your Instant Pot to HIGH for 8 minutes “manual” cook time. Seal the lid. Set to cook on HIGH pressure for 8 minutes. Your Instant Pot will take between 10 and 12 minutes to come up to pressure.

Use a quick release to release pressure and stir. Turn the pressure release valve (quick release) when the 8 minutes is up. Open the pressure cooker and NOW stir the spaghetti. Turn off the Instant Pot and remove the insert. Serve immediately under a mountain of Parmesan cheese. (If you’re into that kind of thing.)