Ingredients
1 pound ground beef
2 tablespoons butter
1 yellow onion (diced)
1 tablespoon minced garlic
1 green bell pepper (diced)
8 ounces baby Bella mushrooms (minced)
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cups beef broth
8 oz shell pasta (I used large shells)
2 cups shredded cheese (provolone, Swiss or mozzarella cheese)
Directions
Set Instant Pot to Jump.
Once the IP is hot, melt the butter.
Add the ground beef, let it cook without moving for about 1 minute, to get a nice seam on it. After that, break it with a wooden spoon while cooking.
Once the ground beef is browned, add salt, pepper and Worcestershire sauce. Stir to combine. Add onion, garlic, green pepper and mushrooms. Stir and cook for another 1-2 minutes.
Add ketchup and beef broth. Stir to combine. Scrape the bottom of the pot with a wooden spoon, to make sure the pieces are not stuck.
Add the pasta and stir to combine.
Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 5 minutes on high.
Once Instant Pot beeps to show it is done, do a quick release, changing the valve position to Vent. Carefully remove the lid and stir.
Turn off the Instant Pot.
Top with cheese, replace lid but do not seal. Allow a minute or two for the cheese to start melting. Stir to combine.
Serve!
