Description
A one-pot Instant Pot dinner with seasoned ground beef, mushrooms, pasta, and veggies in a creamy sour cream sauce that comes together fast for an easy weeknight meal.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 8 ounces sliced or diced mushrooms
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 Tbsp Worcestershire sauce
- 2 1/4 cups beef broth
- 8 ounces elbow macaroni
- 1 (12 oz) package frozen asparagus (or green beans, peas)
- 1 cup sour cream
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and Worcestershire sauce.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the macaroni and press to submerge most of it.
- 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 10 minutes and then move valve to venting. Remove the lid.
- Warm frozen vegetable in the microwave and then stir it and the sour cream into the pot.
- Salt and pepper to taste.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot