1-First, gather all your ingredients and get everything prepped like measuring out the olive oil and breaking the spaghetti noodles in half. This sets you up for success and keeps things organized. Set the Instant Pot to sauté mode, heat the olive oil, and brown the 450 grams of lean ground beef for 5-6 minutes while crumbling it as it cooks.

2-Next, add the seasonings: 1 teaspoon fine sea salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon dried oregano, stirring them in to build that savory base. Turn off the sauté function and pour in 1/2 cup of the chicken broth or water, scraping the bottom to deglaze and avoid any burn warnings. For more on deglazing techniques, you can learn more about Instant Pot cooking from reliable sources.

3-Layer the broken spaghetti noodles over the beef in a crisscross pattern, then evenly pour the 680 grams of marinara sauce on top. Add the remaining 1 1/2 cups of chicken broth or water without stirring to prevent clumping. Lock the lid and pressure cook on high for 7 minutes, followed by a quick release of the pressure.

4-While the pasta cooks, blend the 1 cup of low-fat cottage cheese until smooth for that creamy finish. Once the lid is off, gently stir everything together and fold in the blended cottage cheese along with the 1/2 cup of grated Parmesan cheese. Let it rest for 2-3 minutes to thicken the sauce, then serve warm with chopped fresh basil if you like. Remember, stirring gently helps keep the noodles intact for the perfect texture.