Instructions

• Select the Sauté setting on the Instant Pot and let it heat. Add 1 Tbsp olive oil; when the oil is shimmering, add the 3–4 garlic cloves (minced) and cook about 1 minute, stirring frequently.
• Add the 1/2 onion (small diced) and cook until the onion softens and becomes slightly translucent, about 2–3 minutes.
• Push the garlic and onion to the side and add 1 lb ground turkey. Brown the turkey, breaking it into pieces as it cooks, until no longer pink.
• Press Cancel (or turn the Instant Pot off) to stop Sauté. Pour in 2 1/4 cups chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
• Add 24 oz marinara sauce, 1½ tsp Italian seasoning, and the salt and pepper called for in the ingredient list. Stir gently to combine.
• Break the 8 oz thin spaghetti in half (if not already broken) and arrange the strands across the sauce in an even layer. Do not stir; gently press the pasta down so most of it is submerged in the liquid.
• If using, add the 2 Tbsp salted butter (cut into pieces) on top of the pasta, making sure the butter is in the liquid.
• Close the lid, set the steam release to Sealing, and pressure cook on High for 2 minutes.
• When the cook cycle finishes, perform a quick release. Use a kitchen towel or oven mitt to reduce splatter when moving the vent to Venting. When the float valve drops, open the lid away from you.
• Stir the pasta; it should be just under al dente. Let it sit and stir occasionally for a few minutes until it reaches your desired doneness and the sauce thickens.
• Serve immediately.