Servings: 6 to 8

16 oz of uncooked pasta (I used large elbow macaroni) 16 oz of uncooked pasta (I used large elbow macaroni)
28 oz diced tomatoes (petite, regular, however you like them) 28 oz diced tomatoes (petite, regular, however you like them)
4 Tbsp unsalted butter 4 Tbsp unsalted butter
1 Tbsp (3 cubes) chicken or beef bullion 1 Tbsp (3 cubes) chicken or beef bullion
1 tsp garlic powder 1 tsp garlic powder
salt and pepper to taste salt and pepper to taste
4 cups water 4 cups water
OPTIONAL: 10 oz can of Rotel (I used Original - No Salt Added) OPTIONAL: 10 oz can of Rotel (I used Original - No Salt Added)
OPTIONAL: 1 or 2: 11.5 oz can of tomato juice (I like mine to be a little more 'saucy') OPTIONAL: 1 or 2: 11.5 oz can of tomato juice (I like mine to be a little more 'saucy')

Place all ingredients into your instant pot. Stir and pat down noodles so they are all covered by liquid.
Lock lid on and set to 4 mins high pressure.
Quick release when finished.
Remove lid and stir. Serve immediately.

Make this your own by tweaking spices, bacon fat or margarine instead of butter, adding a tad of brown sugar (I'm told some folks like this sweetened?), or whatever else you like. My mother makes this in a dutch oven on her stove top and adds ground beef in hers.  Make this your own by tweaking spices, bacon fat or margarine instead of butter, adding a tad of brown sugar (I'm told some folks like this sweetened?), or whatever else you like. My mother makes this in a dutch oven on her stove top and adds ground beef in hers.