IP Spaghetti and Meat Sauce 2

1 tablespoon olive oil
anywhere from .5 to 1 pound ground beef
1/2 teaspoon each garlic powder, onion powder, Italian seasoning, and red pepper flakes
1 teaspoon kosher salt
1 (24 ounce) jar pasta sauce
1 3/4 cups water
1 tsp chicken base
8 - 12 ounces spaghetti, broken in half

Meat: Turn the sauté function on in the Instant Pot. Add oil, ground meat, garlic powder, onion powder, Italian seasoning, red pepper flakes, and salt to the Instant Pot. It should sizzle. Sauté until the meat is browned and cooked through. Stir in chicken base.
Sauce: Add the noodles criss crossed as flat as possible, then the water, then the jar of sauce. Add some water to the jar, swish, and pour that in too. Don’t stir. Make sure the noodles are tucked underneath the liquid.
Cook: Cover, seal, and cook on high pressure for 8 minutes.
Release Steam: Lay a towel over the vent to avoid splatters; release the steam right away to avoid overcooking the noodles.
Rest: When you open the cover, the noodles will be cooked and it will look very saucy / wet. Use tongs to stir it up and distribute the sauce; let everything rest for 10 minutes. This is important because the noodles will absorb the sauce and everything will cling together just right!

Source: https://pinchofyum.com/instant-pot-spaghetti