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5 from 1 vote

Instant Pot Beef and Macaroni

Instant Pot Beef and Macaroni (Bolognese/Johnny Marzetti) will feed a crowd in under 30 minutes, but tastes like you were cooking all day.
Prep Time10 mins
Cook Time5 mins
Pressure Release5 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Author: Jill Selkowitz



  • 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.


If you use a heartier pasta, you may need a longer cook time.
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.
Use spaghetti noodles and you've got spaghetti and meat sauce!