Beef and Macaroni Bolognese IP

Scott's Tips: 

For Pete Sake this is not goulash!

Servings: 
6 Servings
Prep Time: 
15 Minutes
Cook Time: 
20 Minutes
Ingredients: 
1
Pound
Ground Beef
1
Pound
Macaroni
1/2
Large
Onion
3
Cloves
Garlic
1
Small Box
Portabella Mushrooms
15
Ounces
Tomato Sauce
3
Ounces
Tomato Paste
1
Tablespoon
Worcestershire Sauce
2
Teaspoons
Dried Basil
2
Teaspoons
Oregano
2
Teaspoons
Salt
1/4
Teaspon
Black Pepper
2
Cups
Water
1
Cup
Chicken Stock
Instructions: 
  1. Select Sauté on your Pressure Cooker and allow it to heat.
  2. Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown.
  3. When meat is finished browning, remove and drain.,
  4. Add mushrooms and sauté until brown. Add onions and saute until done, then add garlic and sauté one more minute.
  5. Add the rest of the ingredients and the meat. Place the tomato paste on the very top so it doesn't reach the bottom. It will get stirred in at the end.
  6. Lock on the lid and close the Pressure Valve.
  7. Cook on High pressure for 6 minutes (or half the time indicated on your package of macaroni).  When Beep sounds, allow a 5 minute natural release, then carefully do a quick release.
  8. Top with freshly grated cheese.

Instant Pot References: 

Macaroni Bolognese

Time: 
6 minutes
Liquid Amount: 
2 cups of water 1 cup chicken stock
Value Release: 
Natural
Sealing Position: 
Seal
Pressure: 
High
Function Key: Manual
Notes: 

See recipe. Release value after 5 minutes of natural rest.