Note that the order the ingredients are added to the pot is important in this recipe.

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  Set Instant Pot to saute (normal). Let it warm up for a couple of minutes then add the olive oil, onion, and carrots. Cook stirring frequently until the onions are translucent.
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  Now add the vegan ground beef (if using lentils instead leave them out for now) and the garlic. Cook for another couple of minutes until the “meat” is browned.
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  Turn off the Instant Pot and add the tomato paste. Stir it in and let it cook in the residual heat for 2 minutes.
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  Pour in about 1 cup (240ml) of the water and scrape the bottom of the pot clean with a spoon. A metal spoon makes it easier. Make sure all residue from sautéing is scraped off. This step is important, so don’t skip it.
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  Add about half of the remaining water, the Italian seasoning, sugar, bouillon paste, salt, pepper, and lentils (if using instead of vegan ground beef). Stir well to combine.
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  Break the spaghetti in half and add it in criss-crossed layers onto the top of the liquid, separating the strands as much as possible. Do not stir it or push it down!!!!
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  Over the top of the spaghetti, gently pour the crushed tomatoes and the remaining water.
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  Place the lid on the pot, close the vent, and set the cook time to 8 minutes on high pressure (manual or pressure cook setting, depending on the model). It takes about 10 minutes for the pot to come to pressure, so will be about 18 minutes total.
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  When it’s finished cooking and the Instant Pot beeps, do an immediate quick pressure release. Don’t leave it any longer, or the spaghetti will overcook. It doesn’t tend to spatter, but I recommend placing a clean dish towel over the vent as you open it, just in case. 
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  Remove the lid and give it a stir, then let it sit for a couple of minutes before serving up. It will look a little runny at first, but will thicken up nicely as it sits.