Push Sauté or Browning function on Pressure Cooker. Allow it to fully heat.
Add oil to cooking pot.
Add onions and sauté for 2 minutes.
Add garlic and sauté for 1 more minute.
Add basil, oregano, fennel seeds, sea salt, crushed red pepper flakes and black pepper and give it a good stir.
Pour in wine and deglaze cooking pot.
Add diced tomatoes, tomato sauce and tomato paste and mix to combine.
Turn off pressure cooker.
Mix in chicken broth and brown sugar.
Add spaghetti to sauce and push it into the sauce as much as possible.
Drop in Parmesan rind (if you don't have a rind, add about 1/8 cup of shredded Parmesan cheese. Not the powdered grated stuff, the real thing).
Lock on lid and close pressure valve. Cook on high pressure (most machines default to high pressure) for 5 minutes.
When Beep sounds, wait 5 minutes and then carefully release the rest of the pressure. You will need to do intermittent turns of the pressure valve to avoid anything from spitting out of the pot.
Remove lid and stir in parsley flakes.
With a fork or spaghetti server, separate any clumps which may have formed and mix in. The once clumped spaghetti will continue to soften as you are stirring, so don't worry that it may be a bit firm when you first look.
Any type of pasta or semolina noodle is fine to use in this recipe. If using a different shape of pasta or noodle, your cook time may be different.
This Old Gal's Pasta Rule of Thumb
Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this case the cook time will be 2 minutes.
After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
If the variable cook time on your package of pasta is 13 - 16 minutes, err on the lesser side. In this instance, the cook time would be 4 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot. The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
This recipe uses a bit of a natural release and the total time is figured into that, so only the cook time needs to be adjusted. This allows for a little natural pressure release time, so that the starchy water can settle and not spit out through the pressure valve when the pressure is released.