1 tablespoon of olive oil

1/2 of a large yellow onion diced

1.5 pounds good quality lean ground beef

2 teaspoon of season salt or salt and pepper to taste

1 28 oz can of whole peeled tomatoes

1 8 oz can of tomato sauce

2 cups of low-sodium chicken broth

2 cups of water

1/4 cup of ketchup

2 teaspoons of dijon mustard

1 pound of pasta of choice

Optional toppings: 2 cups of shredded cheddar cheese, freshly diced tomato, green onions, pickles, shredded lettuce

Use Sauté function to heat oil then cook onions until softened.

Add ground beef and season with salt and pepper.

Finish browning then drain any excess grease.

If using whole tomatoes, use kitchen scissors to cut into smaller pieces. Add the tomatoes, tomato sauce, ketchup, mustard, water, and chicken broth.

Add 1 pound of pasta of choice and stir.

Pressure cook based on this time method for cooking pasta in the pressure cooker but err on the high side. (I cooked whole grain elbows on high pressure for 2 minutes; box cook time was 7-9 minutes.)

Once done pressure cooking, carefully do a quick release of the pressure. Once you can remove the lid, stir the contents.

Set to sauté while stirring the contents for a few minutes to thicken the dish and make the pasta less al dente. Serve!

Toppings we often offer: shredded cheddar cheese, lettuce/spring mix, diced tomatoes, green onions, pickle slices, and avocado. I prefer to add the shredded cheese to individual servings (so this can be a dairy-free dish if desired) and load my dish with veggies.