Instant Pot Beef and Macaroni (Bolognese/Johnny Marzetti) with homemade meat sauce will feed a crowd in under 30 minutes, but tastes like you were cooking all day.
My husband loves meat with pasta, I’m the opposite. I like my pasta with just sauce and a dollop of ricotta cheese, that’s it. To keep the peace, I alternate between meatless pasta and a pasta with meat, whether it be a meat sauce or Hungryman Barbecue Meatballs on top of his pasta.
Imagine making a one pot pasta dish with a sauce that tastes like you cooked it all day. With your Instant Pot, Mealthy MultiPot or Pressure Cooker, you can have dinner on the table in less than 30 minutes.
This Instant Pot Beef and Macaroni (Bolognese/Johnny Marzetti) is probably his favorite, as it is loaded with meat. This was cooked in my 8 Quart Pressure Cooker, which I absolutely love! The 8 quart size is fantastic if you need to double the recipe.
You can use ground beef, turkey, chicken, rabbit, whatever protein you like for Instant Pot Beef and Macaroni.
We use ground turkey quite a bit, in place of beef. Since I prefer my pasta sans meat, I will make myself the Instant Pot Spaghetti Dinner and hubs can have his meat.
After the pot is hot, add your oil and start to brown the meat.
If your meat is frozen, this Meat Mix N Chopper is great to use while sautéing!
By the way, you are all invited to join my Instant Pot and Pressure Cooker Facebook Group!
Break up the meat really well and then add in the chopped onions.
Sauté for a few minutes and then toss in the garlic and sauté for another minute. Drain any excess oil/grease. I use turkey a lot and there is rarely any oil to drain.
Add in the rest of the ingredients, except Cavatappi and mix to combine.
If you just want to make a big pot of Spaghetti Sauce in your Instant Pot, Mealthy MultiPot or Pressure Cooker, my Pressure Cooker Spaghetti Sauce takes less than 30 minutes to prepare and you will think it cooked all day. Use it for meatball submarine sandwiches!
Give it a good stir.
How yummy does this Instant Pot Beef and Macaroni look? The hubs really enjoyed this meal!
Instant Pot Beef and Macaroni freezes so well and is an excellent addition to those who love Freezer Meals.
There are only two of us in my home, so you can be sure that my freezer is stocked with leftovers.
Sprinkle on some Asiago, Parmesan, Pecorino, Romano, whatever you like. Chef Boyardee, see ya later! If you don’t want meat with your pasta, try my Pressure Cooker Quick Spaghetti Dinner.
More Pasta Recipes to Try:
- Instant Pot Creamy Baked Ziti
- Instant Pot Tuna Noodle Casserole
- Instant Pot Steak Fajitas Pasta
- Instant Pot Jalapeno Macaroni Ham and Cheese
- Instant Pot Philly Cheesesteak Pasta
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- .A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- 6 oz Porcelain Ramekins
- Amore Tomato Paste
- De Cecco Cavatappi Pasta
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Instant Pot Beef and MacaroniPrint Pin Rate
- 1 pound ground beef (or turkey (or turkey, chicken, Italian sausage, rabbit, bison)
- 1 pound Cavatappi or other Macaroni
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Yellow/Brown Onion diced well
- 1/2 Green Bell Pepper diced (optional)
- 3 Cloves Fresh Garlic minced fine
- 28 ounces Pureed Tomatoes
- 15 ounce Tomato Sauce
- 3 ounces Tomato Paste
- 1 Tablespoon Worcestershire sauce (2 Tbls if using turkey)
- 2 teaspoons Dried Basil
- 2 teaspoons Dried Parsley Flakes
- 2 teaspoons Sea Salt
- 1 teaspoon Light Brown Sugar
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/4 cup Dry Red Wine a good Cabernet!
- 2.5 cups Fresh Water
- Select Sauté or Browning on your Pressure Cooker and allow it to heat.
- Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until meat is mostly brown. Add garlic and sauté one more minute.
- Drain excess grease, if needed. Add the rest of the ingredients.
- Lock on the lid and close the Pressure Valve.
- Cook on High pressure for 5 minutes (or half the time indicated on your package of macaroni and subtract 2 minutes). When Beep sounds, allow a 5 minute natural release, then carefully do a quick release.
- Top with freshly grated cheese.
Rule of thumb is that you cook your pasta for one-half of the time indicated on the package of pasta and then subtract 2 minutes. For al dente, err on the lower cook time.