Description
An easy Instant Pot pasta dinner with ground beef, Rotel tomatoes, cheddar and crispy fried onions.
Ingredients
Scale
- 1 pound lean ground beef (I used 93/7)
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 1 1/2 tsp garlic powder
- 2 Tbsp dried minced onion (or 1 tsp onion powder)
- 2 cups beef broth
- 8 ounces uncooked radiatore pasta (or elbow macaroni)
- 1 (10 oz) can Rotel (I used mild)
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup French’s Crispy Fried Onions
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Stir in the salt, pepper, garlic powder and onion. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Evenly sprinkle in the pasta. Then dump in the Rotel and cream of mushroom on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Sprinkle cheese on top and let it melt. Sprinkle the french fried onions on top and serve.
- Category: Beef
- Method: Instant Pot