Ingredients

The following ingredients have 6 Servings
  • 1 pound 85% lean ground beef
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • ½ tsp pepper
  • 1 ¾ cups chicken broth
  • 8 oz dry elbow macaroni
  • 1 green bell pepper, diced
  • 1 ½ tsp oregano
  • ¼ tsp cayenne pepper
  • 1 Tbsp dried parsley
  • 1 Tbsp Worcestershire
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14.5 oz) can crushed tomatoes
  • ½ cup grated mozzarella cheese
  • ½ cup grated parmesan cheese

Instruction

  • Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown the beef for about 5 minutes. Add in the garlic, salt, pepper. Stir in the broth and scrape the bottom of the pot. Turn off saute setting.
  • Sprinkle in the macaroni in an even layer. Add the green pepper, oregano, cayenne, parsley and Worcestershire. Dump the tomatoes on top. Don’t stir. 
  • Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
  • Stir in the mozzarella and parmesan cheese. 
  • Salt and pepper to taste. Serve and enjoy!