1-First Step: Prep and brown the meat Set the pressure cooker to sauté mode and add 1 pound Italian Sausage or Ground Beef. Season the meat with 1/2 teaspoon each of salt, garlic powder, onion powder, and Italian seasoning. Cook until the meat is completely browned, breaking it up with a spatula into small pieces. This should take about 4 to 6 minutes. Turn off the sauté function and drain any excess grease if necessary. Browning adds flavor and helps keep the sauce bright rather than greasy.

2-Second Step: Add the pasta Break 1 pound spaghetti in half and place the pieces on top of the browned meat. For best results, add the spaghetti in a crisscross pattern rather than dropping all strands in one bunch. Crisscrossing helps prevent clumping so the noodles cook evenly under pressure.

3-Third Step: Pour in sauces and liquid Pour 1 (24 ounce) jar spaghetti sauce over the spaghetti. Add 1 (14.5 ounce) can diced tomatoes or tomato sauce. Then pour in 36 ounces water (this equals 1 1/2 jars of sauce in volume). Press the spaghetti down gently so it is submerged in the liquid. Do not stir the pasta into the meat and sauce; layering works better under pressure to prevent sticking.

4-Fourth Step: Seal and cook Seal the pressure cooker lid and set to manual mode, high pressure, for 8 minutes. Make sure your vent is closed so the pot can come to pressure. The pot will take a few minutes to come to pressure before the 8-minute cook begins.

5-Fifth Step: Release pressure and finish When the timer ends, do a manual quick release to open the pressure cooker. Carefully move the valve to venting and wait until the pressure drops completely. Open the lid away from your face. Stir the spaghetti well to incorporate the sauce and to separate any noodles that may have clumped. If the sauce looks a little thin, stir for another minute or two; the pasta will absorb more sauce as it rests.

6-Final Step: Serve Taste and adjust seasoning with extra salt or Italian seasoning if needed. Serve hot with grated parmesan, fresh basil, or a sprinkle of red pepper flakes. Leftovers store well in the fridge for quick lunches during the week.