Select Sauté or Browning on your Pressure Cooker and allow it to heat.
Add olive oil to the Pressure Cooker cooking pot and swirl to coat bottom.
Add ground beef (or whichever ground meat you are using) and break and smash 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. You don't need to drain if you don't want as the fat from the meat will add more flavor.
Add the rest of the ingredients.
Lock on the lid and close the Pressure Valve.
Cook on High pressure for 4 minutes for Cavatappi Pasta. See notes for cooking times for other types and shapes of pasta or noodles.
When Beep sounds, allow a 5 minute natural release, then carefully do a quick release.
Top with freshly grated cheese.
Use spaghetti noodles and you've got spaghetti and meat sauce!Any type of pasta or semolina noodle is fine to use in this recipe. If using a different shape of pasta or noodle, your cook time may be different.
This Old Gal's Pasta Rule of Thumb
Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this example the cook time will be 2 minutes.
After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
If the variable cook time on your package of pasta is 11 - 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot. The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
This recipe uses a bit of a natural release and the total time is figured into that, so only the cook time needs to be adjusted. This allows for a little natural pressure release time, so that the starchy water can settle and not spit out through the pressure valve when the pressure is released.