Place the spaghetti noodles in the instant pot and break the noodles so they will fit in the pot. Place the noodles in criss cross pattern to reduce the chance of noodles sticking to each other.

Add salt, olive oil and water.

Close the instant pot with lid in sealing position and cook in high pressure for 3 minutes. Once the cooking is done, press cancel button and wait for a natural pressur release for about 12 minutes.

Once that is done, carefully release the remaining pressure manually and gradually.

Once the pressure is all released, carefully open the instant pot lid.

Add sun dried tomatoes, tomato basil sauce and also fresh heavy cream, mix in to combine with the pasta. Let it rest for another few minutes (about five to ten minutes), then serve immediately for best results!