Pasta Bolognese (IP)

Instant Pot Pasta Bolognese
1 pound ground beef
1 pound cavatappi
1 Tbsp. olive oil
1 onion, diced
½ green bell pepper (optional)
1-2 carrots, peeled and sliced penny-style (optional)
3 cloves garlic, minced
28 oz. pureed tomatoes (I used a can of crushed tomatoes)
15 oz. tomato sauce
3 oz. tomato paste (I love the tomato paste in a tube so you don't waste any!)
1-2 Tbsp. worcestershire sauce
2 tsp. dried basil
2 tsp. dried parsley
2 tsp. salt
1 tsp. brown sugar
¼ cup dry red wine (can use beef broth)
black pepper to taste
2½ cups water

Turn Instant Pot on to Saute.  When the pot is hot, add the olive oil and then add the beef to brown.  As the beef browns, stir and then add in the onion, garlic, peppers, and carrots.  Drain any grease if need be.  Add in the rest of the ingredients.  Press Cancel.  Lock the lid and set the vent to seal.  Cook on high pressure for 5 minutes (or half the total cooking time listed on the pasta you are using).  Allow a 5 minute natural pressure release, then do a quick release of any remaining pressure.  Top with shredded cheese of your choice.