Set the instant pot to sauté; add olive oil to the pot. Season the ground beef with salt, garlic powder, and Italian seasoning. When the pot is hot, add the ground beef and brown thoroughly until no pink is left. When cooking is complete, hit cancel on your Instant pot.

Break your spaghetti noodles in half and layer them over the meat in a criss-cross pattern to help prevent clumping and sticking.  Cover with water, diced tomatoes, and marinara sauce. Using a wooden spoon, press, and wiggle gently (don’t break the noodles) to ensure the pasta is well-covered with the liquid. Again, the criss-cross layering of the pasta and this gentle wiggling is simply to ensure that the noodles are well-coated with liquid will help prevent the pasta clumping.

Replace the lid. Set the Instant Pot to sealing and pressure cook on high pressure for 8 minutes.

When cooking is complete, hit cancel and do a quick release on the Instant Pot.  Stir the spaghetti. It will thicken as it cools. Serve immediately with parmesan cheese and fresh basil!