Description
Instant Pot beef and macaroni with Rotel, corn and cheddar.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 cups beef broth
- 6 ounces elbow macaroni
- 1 (10 oz) can Rotel
- 1 cup frozen sweet corn
- 2 (8 oz) cans tomato sauce
- Pinch of sugar
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and onion. Brown for about 5 minutes. Stir in the salt, pepper and garlic powder.
- Pour in the beef broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the macaroni. Dump in the Rotel, corn, tomato sauce and sugar.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese. Serve and enjoy!
Notes
The original casserole had diced green bell pepper and olives in it. Add if you’d like.
- Category: Beef
- Method: Instant Pot