Turn the Instant Pot on to sauté. Once heated, add the olive oil & heat. Add beef, break the beef up into pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink (about 5 minutes.)
Turn off the sauté function and add 1/2 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine well.
Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.
Add the remaining 1 1/2 cups water to the pasta. Remember — no stirring here.
Seal the Instant Pot. Set to cook on HIGH pressure for 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.
Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the Instant Pot and stir the spaghetti into the sauce. Turn off the Instant Pot and remove the insert from the pressure cooker. Add Parmesan cheese as desired.
Using 6 qt Instant Pot, turn on to sauté mode on normal heat.
Heat olive oil and sauté onions until translucent, 3 minutes.
Press CANCEL to turn off Instant Pot.
Add broth and brown rice to the pot and mix with onions.
Stir in frozen carrots, frozen peas, frozen corn, turmeric, saffron, oregano, bay leaf and season with 1/4 teaspoon salt and 1/4 teaspoon of pepper. IMPORTANT: Stir the rice and veggies to make sure to fully incorporate vegetables with the rice.
Arrange chicken breasts on top of rice mixture; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Push chicken down into the rice with some veggies on top of the chicken.
Secure lid on Instant Pot, and turn nozzle to seal.
Cook on manual setting with high pressure for 25 minutes.
NOTE: It takes 15 minutes for this dish to reach pressure!
Once time is up, allow pressure to go into “keep warm” mode for 10 minutes to allow the pressure to release some naturally. Then press cancel on the Instant Pot and twist the steam release handle on the lid to the venting position.
Once steam has released, open Instant Pot lid to shred the chicken and gently fluff into the rice mixture with a fork.
Carefully remove the inner pot to prevent the rice from sticking to the bottom.
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