Shopping List:
3 tbsp. olive oil
1 sweet onion, diced
1 green bell pepper, diced
2 tbsp. minced garlic
1 1/2 lbs. ground chuck 80/20
28 ounce can crushed tomatoes
8 ounce can tomato sauce
3 cups beef broth or stock
2 tsps. kosher salt (or adjust to your liking)
1 tsp. course black pepper
1 1/2 tbsp. Italian seasoning (homemade Italian seasoning: 1/4 tsp. each of dried basil, dried thyme, dried rosemary, dried parsley, dried oregano and garlic powder).
1/8 tsp red pepper flakes
1/4 tsp. nutmeg or all spice
1 lb. elbow macaroni
Directions:
Add the oil then press the saute button on the IP. Make sure it’s on high heat. Adjust this by repressing the saute button until the display reads high. All 3-5 minutes for the oil to heat up.
Add the onions and peppers and saute 5 minutes until softened.
Add the meat and begin brown, mixing it with the onions and peppers. It doesn’t have to be completely cooked through.
Add the broth, tomato products and seasonings. Mix.
Add the macaroni, but don’t stir. Simply press it down just so it’s barely submerged with the liquid.
Replace the lid and move the pressure switch to the “seal” position.
Press the cancel button to stop the saute function.
Press the pressure cook or manual button and use the +- button to select 5 minutes cook time.
Press the start button.
When the cook time has elapsed, allow the pot to naturally release for 5 minutes.
After 5 minutes natural release, move the pressure switch on the lid to the “vent” position and wait for the pressure valve pin to drop before removing the lid.
When the pin drops, remove the lid and stir. To thicken the soup, use a potato masher to smash some of the potatoes or mix 2 tbsp. corn starch and 2 tbsp. cool water. Mix thoroughly then add to the soup and use the saute button on your IP to bring to a simmer for about 1 minute. Salt to taste.
Serve and enjoy!
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