8ozpastaziti, penne, shell... you're choice. See note #1
Turn IP to sauté. Add the olive oil, once oil is hot add the ground beef and onions. Using a wooden spoon, break the ground beef up into small pieces. Continue cooking and stirring the ground beef until the meat is browned. Remove and properly discard any excess grease.
Once browned add the garlic and cook for 1 minute more.
Add the salt, pepper, Worcestershire sauce, and green peppers. Stir to combine. Cook for another 1-2 minutes.
Stir in the ketchup, beef broth, and pasta.
Cover and seal the lid. (Make sure valve is pointing to SEALED). Select manual setting and adjust time to 5 minutes on High Pressure.
Once the 5 minutes are done, do a quick release by changing the position of the valve to vent. (See note #4)
Carefully remove the IP lid and stir.
Place the sliced provolone on top of the pasta, let melt (you can place lid slightly overtop if that helps it melt (don’t need to seal it though), then stir. Serve warm.
You can use whichever pasta you'd like, however, don't use egg noodles. Egg noodles cook much faster than other varieties of pasta.
I love the green peppers, so feel free to add more if you'd like.
You can add sliced mushrooms to this dish if you'd like. If using mushrooms, add them to the IP when you add the green peppers.
Tip for turning from sealing to VENTING. Place a towel over the valve and use a wooden spoon or pot holder to manually turn valve from seal to vent. The towel will prevent the steam from burning your hands or face and if by chance the recipe starts to spew liquid, the towel will prevent the cooking liquid from going onto your ceiling and walls.