Set the Instant Pot to Sauté mode. Add the olive oil, onion, carrots, celery, and garlic. Cook for 8–10 minutes, stirring occasionally, until softened and fragrant. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink.
Pour in the beef broth and white wine vinegar. Scrape up any browned bits from the bottom of the pot to prevent a burn notice.
Add the crushed tomatoes, tomato paste, The Spice Girl Kitchen Italian Seasoning, garlic powder, salt, and black pepper. Stir well to combine. Cancel Sauté mode. Secure the lid and set the Instant Pot to High Pressure for 25 minutes.
Once cooking is complete, carefully quick release the pressure or allow a natural release for deeper flavor.
Turn the Instant Pot back to Sauté mode and simmer uncovered for 5–10 minutes if you’d like a thicker sauce.
Meanwhile, cook the tagliatelle according to package instructions. Reserve ½ cup pasta water before draining.
Toss the cooked pasta with the sauce, adding a splash of reserved pasta water if needed to loosen. Serve topped with fresh basil and Parmesan.
