1 lb ground beef
1 yellow onion diced
1 green pepper
½ tsp salt
¼ tsp black pepper
3 cloves garlic minced
14.5 oz can petite diced tomatoes do not drain
1 ½ Tbsp Worcestershire sauce
1 c. low sodium beef broth
10.75 oz can tomato soup
1 tsp brown sugar
2 c. elbow macaroni
2 bay leaves
½ c. shredded cheddar cheese
Turn the Instant Pot to saute (I use a 6 quart). When it is hot add the ground beef, onion,green pepper salt and pepper. Cook until the meat is browned. During the last minute of cooking, add the minced garlic and stir to combine.
Cancel the saute function on the Instant Pot.
Drain any excess grease off of hamburger mixture.
Add tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, noodles and bay leaves. Stir to mix.
Seal the lid, making sure the pressure release valve is set to “sealing”. Set your Instant Pot to manual high pressure for 5 minutes.
When the timer is up perform a quick release of pressure. Take the pot out of the pressure cooker, remove bay leaves and add cheese to the top. Let rest for 5 minutes allowing cheese to melt and mixture to thicken.