Tomato Beef Pasta Made Easy In Your Pressure Cooker
This pasta recipe is so easy to make, and it’s a family favorite for dinner!
Equipment
- 1 Large pot
Ingredients
Main Ingredients
- 16 ounces lean ground beef
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- to taste salt and pepper
- 3 tablespoons ketchup
- 46 ounces tomato juice
- 16 ounces pasta rotini, penne, or elbow
- to taste freshly grated parmesan cheese for serving
Instructions
Instructions
- In a large pot over medium heat, brown the beef; spoon off the fat and discard.
- Add the onion and bell pepper and sauté for a few minutes, until the vegetables get tender.
- Sprinkle on the chili powder, brown sugar, salt and pepper.
- Add the ketchup and tomato juice and stir.
- Pour in the pasta (dry) and stir to coat.
- Bring to a boil, reduce heat to low; cover and simmer until al dente (about 20 minutes).
- Serve topped with grated Parmesan, if desired.
Notes
Pop your leftovers in an airtight container so the flavors lock in and the pasta doesn’t dry out. You’ll love pulling this out for a quick reheat.
If you wanna freeze some, portion it into freezer-safe bags or containers. Thaw slowly in the fridge overnight before warming back up to keep that tender pull nice.
Alternatively, keep some in meal prep jars for grab-and-go lunches. Just microwave and sprinkle with fresh parmesan when you eat.