Ground beef simmers away with softened onion and garlic until deeply savory, then gets locked into a bold tomato sauce built from crushed and diced tomatoes, beef broth, and a solid hit of Italian seasoning and oregano. The Instant Pot does all the heavy lifting here, pulling everything together into a rich, clingy sauce while the pasta cooks right in the pot and soaks up every bit of that flavor. A pinch of red pepper flakes brings a little heat if you want it, and the whole thing goes from raw ingredients to a fully finished dinner in one pot with barely any hands-on effort. Finished with grated Parmesan and torn fresh basil, it eats like a cozy, weeknight red-sauce dinner without any extra pots to wash. This one-pot approach makes it easy to keep on hand as a reliable, gluten free-friendly dinner option whenever the craving for classic spaghetti hits.
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Select the Sauté function on the Instant Pot and add the olive oil. Once the oil is shimmering, add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it doesn't brown.
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