INGREDIENTS
1 tablespoon olive oil
2 pounds lean ground beef
2 large yellow onions, chopped
4 cloves garlic, chopped
1 cup beef broth
2 cups of water
(2) 15-ounce cans tomato sauce
(2) 15-ounce cans diced tomatoes
2 tablespoons Worcestershire sauce
3 bay leaves
1 tablespoon Italian seasoning
1 tablespoon oregano
½ teaspoon salt
⅛ teaspoon pepper
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese
Set the Instant Pot to sauté for 3 to 4 minutes.
Put on the lid, set to sealing position, and set to high pressure for 1 minute. After all the pressure is released carefully remove lid and stir. Make sure to turn off the keep warm function to prevent the pasta from overcooking.
Music: My Summer Love
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