Description
Beefy egg noodles with a creamy tomato sauce made fast in the Instant Pot.
Ingredients
Scale
- 1 pound lean ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- 1 Tbsp Worcestershire sauce
- 2 cups beef or chicken broth
- 8 ounces egg noodles
- 2 (8 oz) cans tomato sauce
- 4 ounces cream cheese
- Parmesan cheese, for topping
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 salt, pepper, garlic power, onion powder, smoked paprika and Worcestershire sauce.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Evenly add in the egg noodles. Pour the tomato sauce over the egg noodles. Place the cream cheese on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to minute. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Sprinkle with a bit of cheese and serve.
- Category: Beef
- Method: Instant Pot