Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and garlic and sauté for about 5 minutes. Stir often, making sure they don't burn.
Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.
Break your spaghetti noodles in half and layer them in a crisscross pattern in the liquid. Pro Tip: Do not stir the noodles at this point. You can nudge them down into the liquid, but don't stir.
Pour HALF OF THE 24 oz jar of marinara over the noodles. Sprinkle the basil, oregano, garlic powder and onion powder over the top.
Pop the lid on, turn the pressure valve to seal, and set to cook for 2 minutes on high pressure. Do a 5 minute natural release and the finish with a quick release.
Open the pot and pour in the other half of the spaghetti sauce. Do not be alarmed if your pasta looks watery when you open the pot it will thicken as it cools. Give it all a good toss. Let it sit for about 5 minutes to cool and thicken.
Taste for additional seasonings (salt and pepper).
Serve warm topped with grated parmesan cheese!
Break the spaghetti noodles in half and then crisscross them in the pot. This will prevent your noodles from cooking into one big clump.
Make sure the noodles are all touching the liquid.
Put the broth/water on the bottom and the sauce on top to avoid the burn notice.
Use regular spaghetti noodles... not fettuccine, angel hair, gluten free etc... this recipe is written for straight up spaghetti noodles. You can use the other pastas, it will just change the cook time and possibly liquid quantities.