Break the spaghetti noodles into halves or thirds. Then crisscross or fan the noodles throughout the stainless steel liner to prevent them from clumping.
Sprinkle the garlic powder, onion powder, and Italian seasoning over the noodles. Pour the chicken broth and water over the noodles, so it reaches the bottom of the stainless steel liner.
Add the spaghetti sauce over the top of the noodles, but DO NOT STIR. Place the meatballs in an even layer on top of the sauce.
Close the lid, and ensure that the valve is set to sealing. Press the manual (pressure cook) button, and adjust the time to 5 minutes.
After the time is up, open the valve for a quick release. Turn off the Instant Pot using the cancel button. The contents will appear soupy, but after the ingredients are stirred the spaghetti will absorb the excess liquid.
Serve hot, and store any leftover pasta in the refrigerator for up to 3 days.
The calories listed are an approximation based on the ingredients and a serving size of six (6) ounces. Actual calories will vary. *Water can be used instead of chicken broth and water.*Instead of measuring the liquid and pouring it in before adding the pasta sauce, use the empty sauce jar to measure the liquid. It’s equivalent to one (1) jar of chicken broth and half a jar of water. Carefully pour the liquid down the inside of the stainless steel liner after adding the sauce.*