224-ounce jars marinara or tomato-based pasta sauce
16ouncesuncooked spaghetti noodles
Grated Parmesan cheesefor serving
Turn the pressure cooker to SAUTE. When hot, add the olive oil, ground beef and seasonings. Cook, breaking up beef with a wooden spoon. Continue to stir and break up the beef until fully cooked and no longer pink; about 5 minutes.
Turn off the saute function and add ½ cup of water. Stir, scraping up any bits stuck to the bottom of the pot.
Break spaghetti noodles in half and add to the pot, stacked in a crisscross pattern. Do not stir.
Pour the marinara sauce over the noodles, then pour in the remaining water. Again, do not stir, but press down lightly on the noodles to ensure they are completely submerged.
Place the lid on the pressure cooker and seal. Set to manual mode and HIGH pressure for 8 minutes cook time. It will take about 10 minutes to come up to pressure.
Perform a quick release as soon as the cook time is up. Wait for cycle to complete, then open the lid and stir the noodles into the sauce. Turn off the pressure cooker and serve immediately.
Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.Reheating - Leftovers can be reheated in the microwave or in a pot on the stove with a little water added to loosen it up.