Instructions
- Set Instant Pot to “Sauté” and adjust to “more”. Once the pot is hot, add ground beef. Cook, stirring frequently and breaking the meat apart with a wooden spoon until browned all over. Drain fat, if necessary.
- Add onion, bell pepper, salt, and pepper. Sauté, stirring occasionally, for 2-3 minutes.
- Add tomato juice, ketchup, brown sugar, and chili powder. Stir to combine, then stir in the pasta. Close the lid, adjust the vent to “sealing” and set the Instant Pot to “Manual” high pressure for 5 minutes. Once the timer goes off, manually release the pressure (quick release) before opening the lid.
- Serve pasta with grated Parmesan and sprinkled over top with garlic bread alongside.
Notes
- Use a pasta that takes 11 min for al dente, according to the box.
- A turkey baster is a good tool for getting inside of your Instant Pot to drain fat. Just make sure yours has a heat-proof tip (not plastic).
- Total time doesn't account for the time it takes for the Instant Pot to reach pressure, which can vary. It will likely take another 5-10 minutes total, but it's hands-off time.
Nutrition information
Nutrition Facts
Instant Pot Tomato Beef Pasta
Amount per Serving
Calories
477
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
49
mg
16
%
Sodium
351
mg
15
%
Potassium
1007
mg
29
%
Carbohydrates
72
g
24
%
Fiber
4
g
17
%
Sugar
14
g
16
%
Protein
27
g
54
%
Vitamin A
1288
IU
26
%
Vitamin C
57
mg
69
%
Calcium
58
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
