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Ingredients
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1 teaspoon vegetable oil
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2 pounds ground beef
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2 medium onions, finely chopped
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4 stalks celery, thinly sliced
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1 medium green bell pepper, finely chopped
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4 cloves garlic, minced
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5 ½ cups water
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1 (28 ounce) jar spaghetti sauce
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1 (16 ounce) package rigatoni pasta
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2 tablespoons Worcestershire sauce
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½ teaspoon dried thyme
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½ teaspoon salt
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½ teaspoon ground black pepper
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2 cups shredded Cheddar cheese
Directions
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Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
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Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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Stir in Cheddar cheese, 1/2 cup at a time.
Nutrition Facts (per serving)
668 | Calories |
32g | Fat |
60g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 668 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 14g | 70% |
Cholesterol 101mg | 34% |
Sodium 856mg | 37% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 6g | 20% |
Total Sugars 13g | |
Protein 36g | 71% |
Vitamin C 18mg | 20% |
Calcium 276mg | 21% |
Iron 5mg | 28% |
Potassium 839mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.