12 ounce regular, no‑yolk, or gluten-free dried egg noodles
Instructions
Stir the tomatoes, broth, red pepper strips, paprika, oregano, fennel seeds, and salt in an Instant Pot. Set the chunk of ground beef into this sauce. Lock the lid onto the pot.
Option 1Max Pressure Cooker Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
Option 2All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed. Option 2All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back tonormal. Unlatch the lid and open the cooker. Use the edge of a large metal spoon and a meat fork to break the ground beef chunk into small, bite-sized bits, about like tiny meatballs. (The meat will still be pink or red inside.) Stir in the egg noodles and lock the lid back onto the pot.
Option 1Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method again to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well before serving.