Ingredients
1 tablespoon extra virgin olive oil
1 pound lean ground beef
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 cups chicken stock (or beef stock)
4 cups spaghetti sauce
1 pound spaghetti broken in half
1/2 cup parmesan cheese
8 ounces cream cheese
Instructions
Turn your pressure cooker on sauté. When it says "Hot" add the olive oil. Then add the ground beef and sauté until browned and cooked through. Give the beef a good stir, ensuring that none of it is sticking to the bottom.
Stir in the spices. Then add in the chicken stock and then the tomato sauce. Add the dry spaghetti and stir to cover in liquid.
Put the top on your Instant Pot and make sure the valve is set to sealing. Set to High Pressure for 5 minutes. (It took about four minutes to come to pressure for me and begin counting down the 5 minutes.) Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting. Once the valve has fallen, remove the lid. Give the spaghetti a good stir. Then stir in the cream cheese and parmesan until melted.