Ingredients
1 tablespoon olive oil
1 pound lean ground beef
12 onion, yellow
1 tablespoon of Italian seasoning
2 teaspoon garlic powder
1 teaspoon salt 12 teaspoon pepper
1 tbsp freshly minced garlic
3 c. water
Spaghetti Sauce 1 jar
1 can diced tomatoes (optional)
spaghetti noodles, 16 oz.
Making Homemade Spaghetti:

Set the Air Pot to Saute.
When it’s done, stir in the onion and olive oil.
When the onions are slightly softened, add the meat and seasonings and simmer until the meat is done.
After removing the meat, add water and scrape the bottom thoroughly to avoid the Air Pot’s Burn alert.
Split the spaghetti in half and arrange it in a crisscross manner in the Air Pot.
Spaghetti Sauce should be poured over the noodles.
Place the diced tomatoes on top of the spaghetti sauce.
Pour the water over the edges and top of the tomatoes.
Push down slightly to ensure that the spaghetti is completely submerged in the water.
Put the lid on.
Turn the valve to the sealing position and push the Pressure Cook button.
Set the clock to 5 minutes.
When the timer goes off, allow the pressure to naturally release for 5 minutes.
Perform a fast release till the pin falls.
Finally, open the lid and combine the pasta, sauce, and tomatoes with the meat.
If preferred, serve with a supper salad and garlic cheese toast.