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In a 6.5-quart electric pressure cooker, press the sauté option and put on high.
Brown and crumble 1 pound lean ground beef along with 1 small yellow onion, finely diced and 1 green pepper, diced.
If the beef produces a lot of grease, then drain. If not, then there is no need.
Stir in 3 cloves garlic, minced. Turn off sauté setting.
Pour in 14.5 ounce can diced tomatoes (with basil, garlic, oregano), 24 ounce jar spaghetti sauce, 3 cups water and 1 teaspoon Italian seasoning.
Finally, stir in 16 ounce box macaroni noodles (uncooked). Seal the lid, then turn the pressure release valve to "Sealing"
Set pressure cooker on high for 5 minutes. Once finished, do a quick pressure release (carefully turn the pressure release valve to venting)
Open lid and stir mixture. Taste and season with salt and pepper, to taste. Serve in a bowl and top with shredded cheddar cheese and/ or grated Parmesan cheese.