Description
Seasoned beef in a tomato sauce with macaroni and vegetables made in your Instant Pot or Crockpot.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 1/2 cups beef broth
- 1/2 cup elbow macaroni
- 2 (8 oz) cans tomato sauce
- 1 tsp garlic powder
- 2 tsp chili powder
- 1 tsp cumin
- 1 (10 oz) can Rotel
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup frozen mixed vegetables
- Shredded cheddar cheese, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, pepper and salt. Brown for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the macaroni, tomato sauce, garlic powder, chili powder, cumin, Rotel and beans. 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 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the vegetables.
- Ladle into bowls and top with a bit of shredded cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion, pepper and salt. Brown for 5 minutes. Transfer to the slow cooker.
- Stir in the broth, macaroni, tomato sauce, garlic powder, chili powder, cumin, Rotel and beans.
- Cover and cook on high for 2 hours, or until pasta is cooked through.
- Stir in the vegetables and let cook for another 15 minutes.
- Ladle into bowls and top with a bit of shredded cheese.
- Category: Beef
- Method: Instant Pot or Slow Cooker