Preparation Time: 10 MINUTES
Cooking Time: 40 MINUTES
Serving: 6
Ingredients:
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1 tablespoon extra-virgin olive oil
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2 pounds 90% lean ground beef
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1 medium yellow onion, chopped
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3 garlic cloves, minced
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2 cups low-sodium beef broth
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1 cup dry elbow noodles
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1 (14.5-ounce) can tomato sauce
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1 (14.5-ounce) can diced tomatoes
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1 teaspoon dried thyme
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2 teaspoons paprika
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2 bay leaves
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Juice of ½ medium lemon
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1 teaspoon fine sea salt
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½ teaspoon freshly ground black pepper
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1 tablespoon balsamic vinegar
Direction:
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Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the beef, onion, and garlic and sauté for about 3 minutes, stirring occasionally to break up the meat.
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Press Cancel and pour in the broth. Using a wooden spoon, scrape any browned bits stuck to the bottom of the pot. Stir in the noodles, tomato sauce, diced tomatoes, thyme, paprika, and bay leaves.
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Lock the lid into place. Select Pressure Cook or Manual; set the
pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally, release the pressure for 5 minutes, then quickly release any remaining pressure.
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Unlock and remove the lid. Stir in the lemon juice, salt, pepper, and vinegar. Using tongs, remove and discard the bay leaves.
Nutrition:Calories: 464; Fat: 20g; Carbohydrates: 22g; Fiber: 14g; Protein: 45g; Sodium: 724mg