Instant Pot Spaghetti

My daughter is a spaghetti fanatic.  She'd probably eat it every day if I'd let her.  Unfortunately, the rest of us don't feel the same way!  So, to accommodate her desire, I've started making big batches and freezing them in thermos-size portions for her school lunches.  The easiest and quickest way for me to do this is with the Instant Pot.  I've tried a couple of recipes but none came out with thick enough sauce for her, and after some experimenting I've finally come up with a winner!

1 T. olive oil
1/2 to 1 pound ground beef
1 small onion, chopped
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. Italian seasoning
1/2 tsp. pepper
16 ounce package spaghetti noodles
1 24-ounce jar spaghetti sauce
1 24.5-ounce container crushed tomatoes
3 c. water

With the Instant Pot on the saute setting, brown the ground beef, onion, and garlic in the olive oil.  Once cooked, turn off the pot.  Carefully drain grease if necessary.  Add seasonings and stir with the meat mixture.

Break the noodles into desired length and sprinkle into the pot (don't put them in in solid handfuls or they'll clump together when they cook).  Pour the spaghetti sauce and crushed tomatoes over, then pour the water over all of that.  Make sure the noodles are submerged in the liquid. 

Seal the Instant Pot and cook on manual for 9 minutes.  After cooking, use the manual pressure release.  Remove the lid and stir thoroughly to make sure that everything is incorporated evenly.  Serve immediately, or freeze in single-serve portions to eat later. 

Enjoy!