Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 ½ cups yellow onions (diced)
  • 4 cloves garlic (minced)
  • 1 green bell pepper (diced)
  • 2 cups beef broth
  • 1 cups of water
  • 2 cups elbow macaroni (uncooked)
  • 1 cup sharp cheddar cheese (shredded)
  • ½ cup sweet corn kernels (optional)
  • 30 ounces tomato sauce (2 cans)
  • 30 ounces diced tomatoes (2 cans)
  • 1 Tablespoon Worcestershire sauce
  • ½ Tablespoon soy sauce
  • 3 bay leaves
  • 1/2 tablespoon Italian seasoning
  • 1/2 tablespoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Instruction

  • Turn your Instant Pot on to the sauté function. When hot, add Ground Beef. Break it up with a wooden spoon, browning it as you go. Once browned, drain off any grease, and add the olive oil, onion, green pepper, and garlic.
  • Sauté for 3 to 4 minutes until fragrant.
  • Add the one cup of beef broth and stir to deglaze, scraping any brown bits off the bottom so you don’t get a “burn” notice while cooking.
  • Add the water, and all of the sauce ingredients. Stir well.
  • Pour elbow macaroni in, and use a wooden spoon to press it down so it is completely submerged under the liquid.
  • Put the lid on, locking it into place, and set the valve to sealing position.
  • Turn on manual, high pressure, and cook for 1 minute. It should take about 10-15 minutes to come to pressure. Once it is done cooking, do not let it go to warm, instead flip the valve to "venting" to quick release the pressure.
  • After all the pressure is released and the pin drops, unlock the lid, and carefully remove lid.
  • Stir everything up, and turn off pot. Stir in cheese, and sweet corn.
  • Serve immediately.