Set the Instant Pot to sauté and add the ground beef.
Cook, breaking up the meat with a wooden spoon, until browned throughout, about 5 minutes; then turn off the Instant Pot and drain excess fat.
Return the pot (if removed) and add the Stone House seasoning, dried oregano, crushed tomatoes (28-ounce can), and 4½ cups water; stir to combine.
Lay the broken spaghetti noodles on top of the meat mixture and press down so they are mostly submerged; add a little extra water if needed to cover the noodles.
Secure the lid and cook at high pressure for 8 minutes.
Carefully perform a quick release to release the pressure, then remove the lid and stir the spaghetti to combine sauce and pasta.
Serve portions topped with grated Parmesan cheese.
