Select Saute and once it reads HOT and oil and beef.
Season with salt & pepper and brown well, discard the beef juices. Brown until slightly crisped 5 – 7 mins. Taste and adjust for salt & black pepper.
Add in diced onions, minced garlic, dried herbs, then saute for another 2 minutes.
Pour 1 cup of chicken broth, then deglaze by scrubbing the bottom with a wooden spoon.
Add in soy sauce, Worcestershire sauce, remaining chicken broth. Stir.
Break the spaghetti in half, then add spaghetti in the Instant Pot, do not stir but press to submergee into the liquid.
Add the tomatoes on top. Do not mix.
Lock the lid, then turn Venting Knob to Sealing Position.
Pressure Cook at High Pressure for 3 minutes + Natural Release for 5 minutes.
Release remaining pressure, then open the lid.
The spaghetti sauce will look liquidy, and the spaghetti is about about 90% cooked.
Use the "Saute More" function to bring the mixture to a simmer. Using a wooden spoon, stir a few minutes to fully cook the spaghetti and thicken the sauce.
Taste and season as needed.
Turn off the Instant Pot.
Garnish with freshly grated Parmesan cheese, fresh basil then serve.