Beef Macaroni Casserole, Instant Pot

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Ingredients

1. 1 T vegetable oil
2. 1 lb lean ground beef
3. 1 onion, finely chopped
4. 1 green pepper, chopped
5. 1 red pepper, chopped
6. 1/2 t dried oregano
7. 1/2 t dried basil
8. 1 t paprika
9. 1 t salt
10. freshly ground black pepper
11. 1 (28 oz) can diced tomatoes in juice
12. 1 c beef stock
13. 1/4 c ketchup
14. 1/2 lb dried elbow macaroni, or other pasta
15. 1 1/2 c shredded Cheddar cheese
16. Parmesan cheese, for serving

Instructions

1. Heat the pressure cooker using the brown setting.
2. Add the oil and brown the beef. Avoid breaking up the beef too much, but let it cook in larger chunks.
3. Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few minutes, stirring well.
4. Add the tomatoes, stock, ketchup and elbow macaroni and lock the lid in place.
5. Pressure cook on high for 6 minutes.
6. Reduce the pressure with the quick release method and carefully remove the lid.
7. Give the ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan cheese or for a cheesy dish, stir in the grated Cheddar cheese.