Place the olive oil in the Instant Pot® and press the saute button. Dice the carrot, celery and onion and add to the hot oil. Saute for about 5 minutes or until the veggies are fragrant and soft. Add the garlic and stir. Turn the Instant pot off. Cut the beef chuck into one inch cubes and add to the Instant pot.
Add the spices to the Instant pot and stir to coat the beef.
Add the remaining ingredients, except the spaghetti and ¼ tsp salt) to the pot and place the lid on, setting the valve to “seal”. Press the “manual” button and set the Instant Pot® to high pressure with a 30 minute cook time. Once the sauce has cooked all the way through, do a natural pressure release and then open the lid.
Use a fork to mash the beef against the side of the Instant pot. This will shred the beef into small pieces and make the sauce thicker. Press the “Saute” button on the Instant Pot® and let the sauce cook freely for another ten minutes. This will also help thicken the sauce! Remove the ragu from the Instant pot and into a large bowl. Give the bowl of the machine a quick rinse.
Add the spaghetti, salt and 4 cups of water to the Instant Pot®. Break the spaghetti in half if needed to fit it into the Instant Pot®.
Place the lid on the Instant pot and turn the steam valve to ‘seal’. Press the “manual” button and set the pressure to high and the timer to one minute (yup, just one minute!). Once the timer goes off to indicate the pasta is done, do a quick pressure release and then remove the lid and place the cooked spaghetti in the bowl with the beef ragu. Toss together with tongs and serve hot!