oodles in the instant pot without blowing the house up I haven't stopped. This is the easiest way I have found to make it and if you really want to get crazy you can make cornbread to go with it in the instant pot. It does take longer than in the over but it way better, it just depends on how much time you have to experiment. I usually start the ground beef in the IP and the cornbread mixing and putting in the oven. By the time ground beef has come to pressure the cornbread is ready to go in the oven.
1st put trivet in IP liner and add 1 cup of broth of choice or 1 cup water add 1 lb. meat and season the top of meat if desired
2nd put lid on seal and cook on manual 12 mins quick release (release valve when timer goes off)
3rd remove meat and trivet and drain fat/juices off and put meat back into liner cut up check for pinkness and if still a lil pink turn IP onto saute to remove pink.
4th add 4 8 oz. cans tomato sauce
2 cans diced tomatoes with juices
3 cups of elbow noodles
2 1/2 c. water or broth
sprinkle with Italian seasoning
salt and pepper
add 4 minced garlic cloves or garlic powder
chopped onion
5th give it a good stir mix well add any other spices that you like and put the lid on manual 5 mins. quick pressure release.
Don't be surprised if it sticks a little bit to the bottom, just make sure you stir everything well before sealing the lid on.
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