📝 About This Recipe
A quintessential New England comfort classic, this American Chop Suey transforms humble ground beef and macaroni into a rich, savory masterpiece. By using the Instant Pot, we infuse the pasta with the deep flavors of a slow-simmered tomato sauce in a fraction of the time, creating a nostalgic 'Goulash' style meal that is both hearty and soul-warming. It’s the ultimate weeknight family savior—cheesy, saucy, and perfectly balanced with aromatic vegetables and a hint of Worcestershire tang.
🥗 Ingredients
The Aromatics and Meat
- 1.5 pounds Ground Beef (85/15 lean for best flavor)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Olive Oil
The Sauce and Seasoning
- 24 ounces Marinara Sauce (one jar of your favorite high-quality brand)
- 14.5 ounces Diced Tomatoes (one can, undrained)
- 2.5 cups Beef Broth (low sodium preferred)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Italian Seasoning
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sugar (to balance tomato acidity)
- to taste Kosher Salt and Black Pepper
Pasta and Finishing
- 1 pound Elbow Macaroni (dry, uncooked)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and add the olive oil. Once the display reads 'HOT', add the ground beef.
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2
Cook the beef, breaking it apart with a wooden spoon, until it is browned and no longer pink (about 5-7 minutes). Drain the excess grease if desired, leaving about a tablespoon for flavor.
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3
Add the diced onion and green bell pepper to the beef. Sauté for 3-4 minutes until the vegetables begin to soften and the onions become translucent.
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4
Stir in the minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for 1 minute until the spices are fragrant.
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5
Pour in about 1/2 cup of the beef broth. Use your spoon to scrape any browned bits (fond) from the bottom of the pot; this prevents the 'Burn' notice and adds immense flavor.
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6
Add the Worcestershire sauce and sugar, then stir in the uncooked elbow macaroni, ensuring the pasta is evenly distributed over the meat mixture.
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7
Pour the remaining beef broth, diced tomatoes (with juice), and the jar of marinara sauce over the pasta. DO NOT STIR. Gently press the pasta down with a spatula to ensure it is mostly submerged in liquid.
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8
Secure the lid and set the pressure valve to the 'Sealing' position. Cancel the Sauté function.
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9
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 4 minutes.
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10
Once the cooking time is complete, perform a 'Quick Release' by carefully moving the pressure valve to the venting position. Be cautious of the steam.
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11
Open the lid and give everything a good stir. The sauce may look a bit thin at first, but it will thicken significantly as it rests.
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12
Gradually stir in 1 cup of the shredded cheddar cheese until melted and creamy. Reserve the remaining 1/2 cup for topping.
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13
Let the dish sit for 3-5 minutes to allow the pasta to absorb more sauce. Garnish with fresh parsley before serving.
💡 Chef's Tips
For the best texture, always use freshly shredded cheese rather than pre-shredded bags, as the starch coating on bagged cheese can make the sauce grainy. If you prefer a 'saucier' dish, add an extra 1/2 cup of beef broth before pressure cooking. To avoid the 'Burn' warning, ensure you deglaze the pot thoroughly after browning the meat and never stir the tomato sauce into the bottom layer; keep it on top of the pasta. You can swap ground beef for ground turkey or Italian sausage for a different flavor profile. If the pasta is slightly too firm after the quick release, simply put the lid back on for 2 minutes (without turning the heat back on) to let the residual heat finish the job.
🍽️ Serving Suggestions
Serve with a thick slice of buttery garlic bread to soak up the extra tomato sauce. A crisp, cold Caesar salad or a simple green salad with balsamic vinaigrette balances the richness of the beef. For a true New England experience, serve with a side of steamed green beans or buttered corn. Pair with a medium-bodied red wine like a Chianti or a cold glass of amber ale. Top with an extra dash of red pepper flakes if you enjoy a little heat with your comfort food.