Turn the Instant Pot to sauté mode and add 2 teaspoons extra virgin olive oil to the inner pot. Allow it to heat for about sixty seconds until shimmering, which indicates it's ready for the next step.
Once the oil is heated, add 1 pound lean ground beef to the pot. Break it up into smaller pieces as it cooks. You want it browned thoroughly, which adds fantastic flavor to the dish. Keep stirring until it’s no longer pink.
After the meat is cooked, turn off the pressure cooker. If there's excess fat, carefully remove the inner pot and drain the fat before returning it to the Instant Pot. This will keep your dish from becoming greasy.
Next, pour in a small amount of the 4 cups low-sodium beef stock to help deglaze the pot. Use a spatula or spoon to scrape up any browned bits from the bottom—those bits are packed with flavor!
Add the remaining beef stock to the pot. Now it's time to season your mixture! Sprinkle in 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon Worcestershire Sauce. Stir well to combine.
Now, add 16 ounces elbow noodles to the pot. Gently push them down into the liquid, ensuring they’re mostly submerged. This helps them cook evenly.
Next, pour 8 ounces tomato sauce over the noodles without stirring. This layering technique keeps the noodles from sticking during cooking.
Secure the lid on the Instant Pot, making sure the venting knob is sealed/locked. Set it to high pressure and adjust the cooking time to three minutes using the manual or pressure cook button.
Once the cooking time is up, let the pressure release naturally for five minutes. After that, perform a quick release for any remaining pressure. Always stand away from the vent to avoid the steam.
Carefully remove the lid and use a fork to fluff the noodles, mixing everything together. Taste the delicious Instant Pot Hamburger and adjust the seasoning if necessary. Serve hot and enjoy!
