Servings: 6, 1.5 cup servings

½ Tablespoon olive oil ½ Tablespoon olive oil
1  medium yellow onion, chopped 1  medium yellow onion, chopped
1 lb  90% lean ground beef 1 lb  90% lean ground beef
1¼  teaspoons sweet paprika 1¼  teaspoons sweet paprika
¾  teaspoon kosher salt ¾  teaspoon kosher salt
1  red or orange bell pepper, chopped 1  red or orange bell pepper, chopped
2  garlic cloves, minced 2  garlic cloves, minced
1  teaspoon Worcestershire sauce 1  teaspoon Worcestershire sauce
1 15 ounce can tomato sauce 1 15 ounce can tomato sauce
1 14.5  ounce can petite diced tomatoes 1 14.5  ounce can petite diced tomatoes
1 15 ounce can beef broth 1 15 ounce can beef broth
1 bay leaf 1 bay leaf
8 ounces elbow macaroni, whole wheat 8 ounces elbow macaroni, whole wheat
¾ c  shredded cheddar cheese ¾ c  shredded cheddar cheese
Chopped parsley, for garnish Chopped parsley, for garnish

Press the sauté button on electric pressure cooker. When hot add the oil and onion and cook, stirring occasionally, until the onion begins to brown, about 3 minutes.
Add the beef, season with the paprika and salt, and brown the meat, using a wooden spoon to break it into small pieces as it cooks for 3 to 4 minutes.
At the bell pepper, garlic, and Worcestershire sauce and cook, stirring occasionally, until fragrant and softened, 4 to 5 minutes.
Add the tomato sauce, tomatoes, broth, and Bayleaf. Stir in the macaroni.
Seal and cook on high pressure for 5 minutes. Quick release so the pasta stops cooking, then open when the pressure is released. Discard the Bayleaf. Top the dish with the cheddar cheese, cover, and let sit until the cheese has melted. Garnish with parsley if desired and serve.

Cal 395  Cal 395
Fat 14.5  Fat 14.5
Carb 39  Carb 39
Fiber 6.5  Fiber 6.5
Protein 23  Protein 23
Sugar 8  Sugar 8