Push saute mode on Instant Pot and wait until screen reads HOT.

Add oil, onion, ground beef, ground black pepper and saute until cooked. Press cancel.

Add the following in the exact order to avoid BURN error. Break spaghetti noodles in half. In thin single layers, spread noodles across the pot in one direction. Slightly rotate the pot and spread another thin, single layer of noodles going in a different direction than layer underneath. Continue and repeat layers until all of the noodles are placed down in alternating directions (this prevents the noodles from clumping together).

Pour tomato sauce directly in the middle on top of the noodles, being careful not to pour down the sides of pot.

Add seasonings on top of tomato sauce.

Pour water along the inside edges of the pot to get down into the bottom of the pot with the meat.

Close lid on Instant Pot and turn knob to sealing position. Cook on high pressure for 7 minutes. Manually turn the knob and quick release pressure after cook time is up.

Open lid and stir spaghetti. It will look a little soupy but that's ok. The noodles will continue to cook and absorb remaining liquid. Stir noodles and separate any possible noodle clumps. Place lid back on Instant Pot. Push cancel to turn off keep warm mode. Let noodles rest for 5-7 minutes to finish cooking and absorbing liquid.

Open lid and stir spaghetti. Serve hot paired with a salad and breadsticks!