Description
An easy one-pot dinner made with seasoned ground beef, tender egg noodles, vegetables, mushrooms, sour cream and cheddar cheese.
Ingredients
Scale
- 16 oz lean ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1 Tbsp Worcestershire sauce
- 2 cups beef broth
- 8 oz old fashioned wide egg noodles
- 1 can sliced mushrooms, drained
- 1/2 cup sour cream
- 12 oz frozen mixed veggies
- 1 cup shredded cheddar cheese
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 powder, onion powder, thyme, sage and rosemary.
- Pour in the Worcestershire and broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the noodles and spread them out evenly. Dump the mushrooms over the noodles.
- 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.
- Cook the veggies in the microwave for 3 minutes. Stir them into the pot along with the sour cream and cheddar.
- Scoop onto plates and serve.
- Category: Beef
- Method: Instant Pot