1 tbsp Olive Oil
1 pound ground beef, lean
½ yellow onion
1 tbsp Italian Seasoning
2 tsp garlic powder
1 tsp salt
½ tsp pepper
1 tbsp garlic, freshly minced
3 cups water
1 jar Spaghetti Sauce
1 can tomatoes, diced, (optional)
16 ounces spaghetti noodles
Turn Air Pot to Saute.
When it is ready, add the onion and olive oil.
When the onions are softened slightly, add the meat and the seasonings, cook until meat is done.
Add water after removing the meat, scrape the bottom very well to avoid Burn warning from Air Pot.
Break the spaghetti in half and place in the Air Pot in a criss cross pattern.
Pour Spaghetti Sauce over the noodles.
Add the can of diced tomatoes on top of spaghetti sauce.
Add the water by pouring on the sides and the top of the tomatoes.
Push down slightly to ensure spaghetti is covered in the water.
Place the lid on.
Turn valve to sealing, press Pressure Cook.
Set the time for 5 minutes.
When the time is done, let pressure do a natural release for 5 minutes.
Do a quick release until the pin drops.
Open the lid and finally stir the spaghetti, sauce and tomatoes with meat all together.
Serve with a dinner salad and garlic cheese toast if desired.