Ingredients
- 1 tablespoon extra virgin olive oil
- 12 ounces lean ground beef
- 1/2 large onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon basil
- 1 can sliced mushrooms
- 1 1/2 cups water
- 12 ounces uncooked penne pasta
- 28 ounces canned crushed tomatoes
- 1/2 cup shredded mozzarella cheese
Preparation
Step 1
Preheat the Instant Pot by selecting Saute on high heat.
Wait 1 minute and then add the oil. Add the ground beef and use a wooden spoon or spatula to break up and stir as it cooks, about 3 minutes.
Once the meat is browned and cooked, add the onion and stir. Cook for 1 minute and add the garlic. Cook for 1 minute more.
Add the chicken broth and scrape the bottom to de-glaze the pan. Cook for 1 to 2 minutes.
Add the salt, red pepper flakes, oregano, Italian seasoning, basil, mushrooms and water and stir. Add the pasta and stir. Pour the tomatoes over in an even layer, covering the pasta. Secure the lid.
Select Manual and cook at high pressure for 5 minutes.
Once cooking is complete, use a quick release. Test the pasta. If it isn't quite done, select Saute and simmer for another 1 to 2 minutes. Top with mozzarella and put the lid back on for a couple of minutes to melt. Serve.
Tip: Replace up to half of the water with beef broth for an extra boost of flavor.