Description
An Instant Pot ground beef and macaroni dish that is cheesy and comes together fast with pantry staples and frozen veggies.
Ingredients
Scale
- 1 pound lean ground beef
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- Dash of smoked paprika
- 2 cups beef broth
- 8 oz elbow macaroni
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup evaporated milk
- 8 oz shredded cheese
- 2 cups frozen mixed vegetables
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in salt, pepper, garlic powder, onion powder and paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the macaroni. Dump in the crushed tomatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Cook the vegetables according to package directions (I did this in the microwave).
- Stir in the milk, cheese and vegetables.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot