Step 1

Set the Instant Pot to sauté. When hot, add the olive oil, onion, and garlic; sauté for 3 to 4 minutes. Add the ground beef. Break up the meat with a wooden spoon and brown until no pink remains. Spoon off any excess liquid.

Step 2

Add the one cup of beef broth and stir to deglaze. Add the 2 cups of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves, and the remaining seasonings. Stir well. Stir in the elbow macaroni.

Step 3

Put on the lid, set to sealing position, and set to high pressure for 1 minute, with a quick release. After all the pressure is released carefully remove lid and stir. Make sure to turn off the keep warm function to prevent the pasta from overcooking. Top with shredded cheese, optional.