Description
Instant Pot cheeseburger pasta with big mac sauce, cheese, tomatoes and, of course, diced dill pickles! Warning: this stuff is addicting!
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp Montreal steak seasoning
- 1 Tbsp Worcestershire sauce
- 2 cups beef broth
- 8 ounces elbow macaroni
- 1 (14.5 oz) can petite diced tomatoes
- 1/4 cup mayonnaise
- 2 Tbsp yellow mustard
- 2 Tbsp ketchup
- 1 tsp red wine vinegar
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dill pickle juice
- 1/2 cup diced dill pickles
- 1 cup shredded sharp cheddar cheese
- Salt and pepper
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease.
- Stir in the Montreal seasoning and Worcestershire sauce.
- Pour in the broth and scrape bottom of pot so that nothing sticking. Turn off Instant Pot.
- Sprinkle in the macaroni and then dump the tomatoes on top of the pasta.
- 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 minutes and then move valve to venting. Remove the lid.
- In a bowl whisk together the mayo, yellow mustard, ketchup, vinegar, paprika, garlic powder, onion powder and pickle juice. Stir the mixture into the Instant Pot. Stir in the pickles and cheese.
- Taste test and salt and pepper to taste. Scoop onto plates and enjoy!
- Category: Beef
- Method: Instant Pot