Press the saute mode on your Instant Pot (medium).
Add olive oil, beef mince, garlic, dried onion, Italian herbs, salt and pepper, cook until the mince is browned.
Use the beef stock to deglaze the bottom of the pot, with a wooden spoon scraping off any stuck beef mince. Note 10
Then pour the rest of the stock into the pot (don't stir, rather, start layering)
For the next few ingredients, add these one by one and don't stir them. The passata, the condensed tomato soup, the carrots, mushrooms and spaghetti. Break this in half and layer as you go.
Pour the diced tomatoes on top of the dried spaghetti. Spoon the tomato paste on top.
If there is any pasta sticking up or not covered liquid fill the passata bottle with water and pour this in until the pasta is covered. If 1 or 2 pieces stick up, gently push them into the pot.
Set the Instant Pot to pressure cook for 8 mins and allow it to pressurize automatically.
Once the timer goes off quick release to reduce the pressure (you can natural release at this point too if you want). Note 11
Use your spoon to stir the Spaghetti Bolognese, stir, stir and stir. It will thicken as you go. Finish here if thick enough or follow next step to reduce and thicken the sauce.
Set the Instant Pot to saute and continue to stir occasionally until the sauce reduces and thickens Note 12
Garnish with fresh parsley, cracked pepper and parmesan cheese.