2½cupslow-sodium chicken broth(water or beef broth can also be substituted)
Set Instant Pot to 'saute' setting. Once the pot is hot, add the ground beef, followed by the Italian seasoning, garlic powder, onion powder, salt, and pepper. Brown and crumble beef until no longer pink.
Press 'cancel' on the Instant Pot and drain, if needed. Return ground beef to pot and scrape the bottom of the pot with a spoon to ensure that no browned bit are stuck. This will help ensure that you do not get a 'burn warning.'
Break the noodles in half and then layer in a criss-cross pattern on top of beef. This will help the noodles to not clump together.
Pour the sauce over the noodles, followed by the chicken broth/water. Do not stir. Take a spoon and lightly push down the noodles to submerge them into as much of the liquid as possible. It is ok if not all of the noodles are covered with liquid.
Cover, place into lock position, and make sure the valve is in the sealing position. Cook on high pressure for 7 minutes. Remember that it will take about 10 minutes to come to pressure and then the time will start counting down.
When timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam.
Remove the lid and stir. There will be some liquid left and that is normal. Let the spaghetti sit for about 7-10 minutes so that the liquid absorbs and then serve.
See my tips and tricks for making this Instant Pot Spaghetti above the recipe box.