Press Brown/Saute and allow the pot to heat for a couple minutes. Add the ground beef. When there's just a bit of pink left in the meat, add the onions and garlic. Continue to stir and cook until the meat is browned through and the onions are translucent. Drain any fat.
Add the spaghetti sauce and stir well to mix with the meat and onion mixture.
Place the pasta on top of the sauce mixture. DO NOT STIR.
Pour the water over the pasta, pressing down gently to push the pasta into the sauce if needed. The pasta should be covered by the water.
Close and lock the lid, turning the steam release valve to closed. Press Steam and adjust the time down to 5 minutes (high pressure.)
When the cooking cycle is done, do a quick release. Open the lid and stir in the cottage cheese and a little more than half the mozzarella. Cover the top of the pasta with the rest of the mozzarella and then close the lid (leaving it on Keep Warm) for 5 minutes to allow the cheese to warm and melt.
Spoon out of the pot and serve hot with garlic bread and fresh salad for an easy meal!
If your spaghetti sauce is thin, you may not need as much water. Start with 3 cups and then add a bit at a time until the noodles are covered. I used Prego traditional sauce when testing this recipe.
If you prefer noodles with a bit more "bite" just cut the cooking time down 1-2 minutes.
Check for splatter before opening the valve completely for quick release. If it's making a mess, simply release in short, quick bursts instead of a full stream.
Feel free to cut down on the cheese if 2 cups is too much for you!
This recipe works well in smaller batches. Adjust the number of servings in the recipe card and it will do the adjusting for you. The cook time should remain the same.