Description
An easy Instant Pot pasta dinner with ground beef, macaroni, and a tomato sauce with hidden veggies like carrot and zucchini. It’s finished off with a sprinkle of Parmesan.
Ingredients
Scale
- 16 ounces lean ground beef
- 1/2 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp chili powder
- 2 tsp italian seasoning
- 2 cups beef broth
- 8 ounces elbow macaroni
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 medium carrot, shredded
- 1 medium zucchini, shredded
- Parmesan cheese, for topping
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, salt, pepper, garlic powder, chili powder and Italian seasoning. Brown for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the macaroni. Dump crushed tomatoes and tomato sauce evenly over the top. Add carrot into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the zucchini and let it sit for a few minutes.
- Scoop onto plates and top with a bit of parmesan cheese.
- Category: Beef
- Method: Instant Pot