Cheesy Rigatoni Made in the Instant Pot

Ingredients

• 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

Step 1

Gently heat some oil in your Instant Pot on the sauté setting. Toss in the ground beef, chopped onions, celery, bell pepper, and garlic. Cook everything together, stirring often, until the beef is nicely browned and broken up, about 5 to 7 minutes.

Step 2

Pour in the water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper. Give it a good stir to mix everything well. Seal the lid and set the pot to cook on high pressure for 4 minutes. It might take around 10 to 15 minutes for the pressure to build up before the timer starts.

Step 3

Once the cooking time is up, carefully use the quick-release method to let out the steam—this usually takes about 5 minutes. When the pressure’s fully released, open the lid.

Step 4

Now for the cheesy part: stir in the Cheddar cheese a little at a time, about half a cup per addition, until it’s all melted and creamy. Give it a taste and adjust seasoning if you like, then dig in!