Prepare and measure your ingredients before starting to cook. Dice onion, smash and mince garlic.
Preheat Instant Pot on "sauté" or "sear" setting and add some oil. Add onions and sauté until softened. Stir in minced garlic and cook until just fragrant.
Add ground beef and break it up. Season with salt, pepper, Italian seasoning, and garlic powder. Cook, breaking up the clumps as it cooks, until the beef is browned and just cooked.
Pour in 1 cup of the chicken stock while scraping the bottom of the pot as you pour. Pour in half the pasta sauce as well.
Break spaghetti in half and layer them in a circle, while crisscrossing. DO NOT STIR.
Top layered spaghetti with remaining sauce and then pour in remaining chicken stock. Resist the urge to stir!
Close the lid and make sure it is latched all the way. Turn the valve to “seal” and set the pressure cooker to cook on “high pressure” setting for 5 minutes. Once time is up, do a natural release for 5-7 minutes and then a quick release. (If you want your pasta to be al-dente, do natural release for only a couple of minutes.)
Open the pressure cooker lid and carefully take out the pot insert. Gently stir, plate the pasta into bowl, and top off with parmesan cheese. Note that the pasta will be scalding hot! So give it a little bit of time to cool down.
Use different meats: If you'd like, you can use any ground Italian sausage, ground pork, ground turkey, or ground chicken instead of beef.If using jarred pasta sauce: you may need to adjust the seasoning. Many store-bought sauces don't have as much flavor as homemade, so feel free to taste it and add more salt, red pepper flakes, garlic powder, or herbs.