Step 1

Press the Saute button and once the pot is hot, add the olive oil and ground beef. Cook for 4-5 minutes until the meat changes color. Make sure to break the meat apart as much as possible.

Step 2

Add garlic, herbs and spices and stir through.

Step 3

Add 2 cups of water and stir through, scraping the bottom of the pot with a spatula. This will help to avoid the Burn error. Press Cancel to stop the Saute process.

Step 4

Add the elbow pasta on top, spread but don't stir. Again, this helps to prevent the Burn error as pasta can sometimes stick to the bottom.

Step 5

Spread tomato sauce and tomato paste on top, do not stir! Scatter cubes of butter on top of the tomato sauce and lock the lid.

Step 6

Pressure cook on Manual/Pressure Cook function for 4 minutes on HIGH pressure. Then, once done, allow the pressure to release naturally for 5 minutes (leave the pot alone!). Then use the top valve to release the remaining pressure manually (quick release).

Step 7

Open the lid and stir the contents of the pot.

Step 8

Leave the pot on Keep Warm setting. Add the cheese and cover with a regular glass lid for 5 minutes. Serve once the cheese has melted, you can also stir it in or transfer the beefaroni to a casserole dish and melt the cheese under broil in the oven.

Step 9

Serve with parsley or scallions on top.