On saute mode, brown the cubed chicken.
Add onion powder, garlic powder and salt.
Switch off Saute mode and add ½ cup water, pasta sauce and pureed tinned tomatoes. Stir well to combine.
Break the spaghetti in half and spread the halves over the chicken sauce (I usually do this in two layers perpendicular to each other). Note: do not stir, leave it layered.
Pour the remaining 1½ cups of water over the spaghetti. You don't stir it, but make sure it is all submerged bu pressing down to cover with liquid where needed.
Place the lid on the pot, secure and seal, then switch to pressure cook at high pressure for 8 minutes. As soon as cook time is up, quick release the pressure, open up, remove the inner bowl (don't forget to switch off the pressure cooker) and serve.
Makes for really delicious leftovers!
Instant Pot Chicken Spaghetti https://dishanddelite.com/instant-pot-chicken-spaghetti/