Description
An easy weeknight Instant Pot dinner made with ground beef, elbow macaroni in a tomato base.
Ingredients
Scale
- 16 oz lean ground beef
- 1 medium onion, chopped
- 1 1/4 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 Tbsp paprika
- 3 1/2 cups tomato juice
- 8 oz elbow macaroni
- 2 tsp balsamic vinegar
- Cheddar for topping, optional
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and paprika.
- Pour in the tomato juice and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the macaroni evenly, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes.
- When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the balsamic well.
- Serve and enjoy! Top with shredded cheddar cheese, if desired.
- Category: Beef, Pasta
- Method: Instant Pot