Heat your Instant Pot on High Saute mode.

Slice the sausage links into rounds, approximately 3/4" thick. Don't worry about removing the casing.

Add the sausage rounds to your preheated Instant Pot. Allow them to brown and cook down. Stir the faux meatballs intermittently.

Meanwhile, chop the onions and celery.

Once the meatballs have been browned and cooked, use a turkey baster to drain the fat out of your Instant Pot. You may need to carefully tip the Instant Pot a bit to one side to get the last of it.

Add the onion and celery to the pot and saute until the onion becomes slightly translucent.

Add the water. And really SCRAPE the bottom of the pot. This will prevent the burn notice - use your wooden spatula to scrape all the browned bits off the bottom of the pot.

Pour in the spaghetti sauce. Don't stir.

Break the spaghetti noodles in half and stack them in the pot in a crosshatch pattern. Spread them out as well as possible. Don't stir here either.

Use your spatula to press the noodles gently into the liquid. Don't force them, or break them, just press them into the liquid a bit. Don't stir yet!

Close and seal the lid. Cook on high pressure for 8 minutes.

After the cooking time, do a quick steam release.

Once the pressure has fully subsided, open the pot and give your spaghetti a good stir! The sauce will have settled on the bottom, so stir well.

Serve with a sprinkle of parmesan, if desired.