First, put Instant Pot on sauté mode (high) and add 3 tablespoons of vegetable or
olive oil.
Next, add ground turkey or beef, seasoning of choice, garlic, Nature Seasoning, Tony
Chachere’s and seasoning blend (diced onion, bell pepper, & celery). Sauté until there is no pink left in the meat. If you are cooking with ground beef you may need to drain your fat from the pot. Most of the time I cook it with ground turkey and there is no fat for me to
drain before moving onto the next step.
Add your water and deglaze the bottom of your pot scraping off any bits that might be stuck. (If you don't use the Knorr Concentrated Beef Stock Tubs you could substitute the three cups of water for 3 cups of liquid beef stock instead. One Knorr Concentrated Tub makes up to 3 1/2 cups of liquid beef stock.) Then add Knorr beef stock tub and stir until is dissolved. Add your noodles to the top of your mixture then the diced tomatoes and tomato sauce. Do not stir.
Next, close the lid and turn the steam release valve to “sealing” position.
Then press the “Pressure Cook” button. Next, press “Pressure Level” button until you have selected “High Pressure”. **Please note- If your Instant Pot is still on sauté mode you will need to press “Cancel” then “Pressure Cook”.
Turn the timer on for 3 minutes. Once pressure builds up, the timer will start counting down. (Meanwhile, you can place some garlic bread in the oven to start warming up. 😊)
After the timer has completed turn the steam release valve to “Venting” for a quick
release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
Finally, after steam has all released stir and serve!