Description
An easy Instant Pot dinner made with ground beef, egg noodles, ranch seasoning, au jus, cream cheese and pepperoncinis. All the flavors of Mississippi roast in a noodle dish!
Ingredients
Scale
- 16 oz lean ground beef
- 1 1/2 Tbsp dry ranch dressing mix
- 2 cups water
- 1/2 of a 1 oz au jus packet (.05 oz or 14 grams)
- 1/4 cup pepperoncini juice
- 8 oz old fashioned wide egg noodles (I used Mrs. Miller's brand)
- 4 oz cream cheese
- 1/2 cup sliced mild pepperoncinis
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in the ranch dressing mix.
- Pour in the water and scrape bottom of pot so nothing is sticking. Turn off Instant Pot.
- Add in au jus, pepperoncini juice and then sprinkle in the egg noodles. Lay the cream cheese on top.
- 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 5-10 minutes then move valve to venting. Remove the lid.
- Stir in the pepperoncinis.
- Serve and enjoy.
- Category: Beef, Pasta
- Method: Instant Pot