Hit sauté on Instant Pot. Once it reads “HOT”, add in oil.
Add in beef, onion, carrots, celery, garlic, basil, Italian seasoning, salt, and pepper.
Cook, breaking up the beef as you go, until the beef is no longer pink and veggies are tender, about 10 minutes.
Scrape up any brown bits at the bottom, if any.
Hit cancel on Instant Pot.
Place in oil covered spaghetti noodles, broth, tomato paste, crushed tomatoes, and tomato sauce.
Stir to combine.
Make sure you get the beef and any browned bits off the bottom and the noodles are fully submerged. If you don’t, you’ll likely get the BURN notice on the display.
Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
Cook on manual, HIGH pressure, for 8 minutes.
Flip the valve to quick release the pressure.
Use tongs to stir/combine and gently break up any noodles that may have clumped together.
Let sit for 5 minutes to thicken, then serve immediately - don’t keep in instant pot or it will keep cooking and the noodles will overcook.
Serve with parmesan cheese and enjoy!