The best spaghetti with ground beef, cooked in the pressure cooker. It won't burn and is ready in 20 minutes, from start to finish.
Start by heating up oil on the saute setting. Add garlic and stir. Add onion powder and Italian seasoning. Stir and saute for 1 minute.
Add ground beef and cook, breaking it apart with a wooden spoon, until browned. Season with salt and pepper. Spoon out and discard any grease (this depends on the type of beef you use).
Set timer to 7 minutes and make sure the IP is set to cook on HIGH pressure. It will take about 10 minutes for the Instant Pot to come to pressure, then it will start the countdown.
Once the timer is done, wait 1 minute, then switch the valve to venting to release pressure.
Open the lid away from your face, as there will be leftover steam in the pot. The dish will look like it has too much liquid, but all you need to do is stir well several time and let it sit for 5 to 10 minutes before serving. It will thicken up.
You can use ground turkey or Italian sausage to make this spaghetti. When using Italian sausage, reduce the seasoning by half.
You can use fresh onion (about half of a medium) in place of onion powder. Saute the onion with garlic.