Remember Beef a Roni from your childhood?! Well this favorite got an update! This grown up Instant Pot Beefaroni is so comforting and hearty! Chuck roast is pressure cooked in a tomato sauce with lots of veggies until fall apart tender. Even the elbow noodles are cooked right in the instant pot! A one pan meal!
Turn on the SAUTE function on the Instant Pot. Add in oil and once it's hot add in chuck roast in batches.Brown for 2 minutes on each side or until the outside gets a nice carmalization.Remove the beef from the instant pot and set aside on a plate. Repeat with the remaining beef and set aside.
Next add the celery, onion and carrots to the Instant Pot. Saute for 4 minutes.Add in garlic and cook for an additional minute.
Add the red wine and scrap the brown bites (fond) off the bottom of the pot. Select CANCEL on the Instant Pot to turn off the SAUTE option.
Add in tomato sauce, beef broth, Worcestershire sauce, bay leaves, Italian seasoning and the beef back to the Instant Pot. Stir then cover the Instant Pot. Make sure the knob is set to seal not venting. Select HIGH pressure and cook for 45 minutes then allow the steam to naturally release before opening the lid.
Remove bay leaves. Stir in macaroni and cover the lid again. Set to pressure cook on HIGH for 3 minutes then allow the steam to naturally release on it's own.
Remove the lid and stir. Season with salt and pepper to taste. Serve with fresh basil or parsley and grated parmesan for serving!