Step 1

Turn on the Sauté setting. Then add the ground beef. Cook, breaking up the meat, until about halfway done. Then add the onion and cook, stirring occasionally, until onion turns translucent..

Step 2

Add the red pepper flakes (if using), Italian seasoning, garlic powder, salt, and pepper. Stir well.

Step 3

Pour in the broth and stir.

Step 4

Add the pasta in an even layer. Don't stir it. Gently press the pasta into the liquid.

Step 5

Pour the marinara sauce over the pasta, covering it all. Don't stir it.

Step 6

Turn off the Sauté setting. Close the lid and set the steam release knob to the Sealing position.

Step 7

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.

Step 8

When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.

Step 9

When the pin in the lid drops back down, open the lid.

Step 10

Stir in the heavy cream and parmesan cheese. Let the pasta sit for a few minutes to cool a little and thicken.

Step 11

Serve hot!