Ingredients
8
8 servings
- •1 teaspoon vegetable oil
- •2 pounds ground beef
- •2 medium onions, finely chopped
- •4 stalks celery, thinly sliced
- •1 medium green bell pepper, finely chopped
- •4 cloves garlic, minced
- •5 ½ cups water
- •1 (28 ounce) jar spaghetti sauce
- •1 (16 ounce) package rigatoni pasta
- •2 tablespoons Worcestershire sauce
- •½ teaspoon dried thyme
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •2 cups shredded Cheddar cheese
Instructions
- Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in Cheddar cheese, 1/2 cup at a time.
Nutritional Facts
Per 8 servings
- Calories: 668
- Carbohydrate: 60g
- Fat: 32g
- Fiber: 6g
- Protein: 36g
- Sugar: 13g
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