Turn your Instant Pot on to the sauté setting and pour in the olive oil. When the oil is hot, add the ground beef and cook until browned and cooked through, about 5 minutes. Be sure to break up the meat as it cooks.
Add the garlic and Italian seasoning to the beef and cook for about 1 minute, until fragrant. Add the beef broth and pasta to the pot and stir to combine. Then add in the tomato sauce – DO NOT stir.
Lock the lid in place, turn the valve to sealing, and set the pot to high pressure (manual setting) for 4 minutes.
When the cooking time is up, carefully turn the valve to quick release the steam. When the pin drops open the lid and add the parmesan cheese. Season with salt and pepper if desired. Stir to combine and serve warm.
Notes
Almost any type of short pasta can be used – penne, rotini, fusilli, elbow macaroni. The cooking time will remain the same.
It is important to leave the tomato sauce on top without stirring to avoid burn notices.
To freezer leftovers:Pour the cooled leftovers into a freezer-safe container and freezer. To reheat, pop the pasta in the microwave and heat. Or transfer the pasta to a baking dish, cover with foil, and reheat at 350 degrees F until heated through.