Prep Time: 10 minutes

Cook Time: 20 minutes

Perfect for a chilly day!! *My all time favorite recipe


  • 1 lb lean ground beef
  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • Salt and ground black pepper
  • 3 cups low-sodium beef broth*
  • 2 (8 oz) cans tomato sauce*
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 Tbsp Worcestershire sauce
  • ½ tsp dried thyme
  • ½ tsp oregano
  • 1 cup dry elbow pasta
  • Parsley, for serving


  1. Heat 1 Tbsp olive oil using the Saute button. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate and set aside.
  2. Heat remaining 1 Tbsp olive oil in pot again using the Saute setting, add beef, season with salt and pepper and cook until browned. Drain excess fat.
  3. Add the sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, thyme, oregano, and season with salt and pepper to taste. Bring to a boil.
  4. Stir in pasta. Place lid on Instant Pot and make sure the release valve is set to sealing. Hit the “Soup” button and adjust it to 4 minutes.
  5. When time is up, use the quick release method.
  6. Once the pin has dropped, remove the lid and give it a stir.
  7. Serve warm garnished with parsley if desired.



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