Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups low sodium beef broth
  • 1 can (15 oz) tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz wide egg noodles, uncooked

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the olive oil, then brown the ground beef, onions, and bell peppers until the beef is browned and onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds Note: Garlic burns quickly, so don't let it go longer.
  3. Pour in the beef broth. Use your wooden spoon to scrape every brown bit (the fond) off the bottom of the pot until the bottom is completely clean.
  4. Turn off Sauté mode. Stir in the tomato paste, smoked paprika, oregano, salt, and pepper.
  5. Pour the tomato sauce over the top of the beef mixture. Note: Do NOT stir the sauce into the beef.
  6. Gently lay the uncooked egg noodles on top of the sauce in a cross hatch pattern. Ensure the noodles are mostly submerged in sauce but not stirred in.
  7. Lock the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 4 minutes.
  8. Perform a Quick Release immediately after the timer expires until the pin drops to prevent the noodles from overcooking.
  9. Stir in the shredded cheddar cheese until melted and velvety, then garnish with fresh parsley.