Pressure Cooker Beef and Macaroni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 pound ground beef (or turkey, chicken, Italian sausage, rabbit, bison)
1 Tablespoon Olive Oil (if using turkey)
½ Onion, diced well
½ Bell Pepper, diced (optional)
3 Garlic Cloves, minced fine
1 (28 ounce) can Pureed Tomatoes
3 ounces Tomato Paste
1 (15 ounce) can Tomato Sauce
1 Tablespoon Worcestershire sauce (2 Tablespoons if using ground turkey)
2 teaspoons dried Basil
2 teaspoons dried Parsley Flakes
1 teaspoon Brown Sugar
2 teaspoons Salt
¼ teaspoon Crushed Red Pepper Flakes
¼ teaspoon Ground Black Pepper
¼ cup Red Wine (a good Cabernet!)
2.5 cups water
1 pound Cavatappi, or any other Macaroni
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Directions: |
Directions:
Select Sauté or Browning on your Pressure Cooker and allow it to heat.
Add olive oil (if using turkey) to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until meat is mostly brown. Add garlic and sauté one more minute.
Drain excess grease, if needed.
Add the rest of the ingredients.
Lock on the lid and close the Pressure Valve.
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 put a paper or dish towel over the vent and do a quick release.
Top with freshly grated cheese.
Notes
If you use a heartier pasta, you may need a longer cook time.
Rule of thumb is that you cook your pasta for one-half of the time indicated on the package of pasta. For al dente, err on the lower cook time.
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