Preheat your Instant Pot by hitting the 'saute' button. Add in your butter to melt. Pre measure your rice, and mix your broth and seasonings together so you can work quickly.
Once the butter is sizzling, add in your broken spaghetti noodles, stirring to coat.
Stir noodles occasionally for 2-3 minutes until uniformly golden. Add in your rice, stirring.
Now add in your broth and seasonings. Use a spoon or spatula to ensure you scrape any browned bits off the bottom of the Instant Pot insert. This will help you avoid the annoying 'burn' notice.
Lock on the lid (pressure vent closed), hit 'pressure cook' or 'manual and set time for 6 minutes.
As soon as the time is up, hit 'cancel' and leave the pressure cooker to natural release for at least 15 minutes. Incidentally, I often make this an hour or more in advance and just let it sit there until dinner time!!
Release any residual pressure by opening the vent, and enjoy!
STOVE TOP DIRECTIONS: In a pan over medium heat with a tight fitting lid, saute the noodles until golden. Add in the rice, stirring to mix. Fry a bit. Then mix in 2 1/4 cup broth and seasonings, stirring. Bring to a slow boil, cover, and reduce to a LOW simmer. Cook for an additional 15 minutes, turn off heat LEAVING the lid on. Let rice rest for 5-10 minutes, then serve!
Recipe via tessadomesticdiva.com