Description
An easy one-pot Instant Pot dinner made with ground beef, pasta, beans, corn, tomatoes and melted cheddar cheese that feeds a crowd.
Ingredients
Scale
- 16 oz lean ground beef
- 1 small onion, diced
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/2 tsp black pepper
- 1 Tbsp Worcestershire
- 2 Tbsp tomato paste
- 2 cups chicken broth or beef broth
- 1 Tbsp red wine vinegar
- 8 oz elbow macaroni
- 1 (14.5 oz) petite diced tomatoes or crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can yellow corn, drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 small zucchini, diced
- 6 oz shredded cheddar cheese
Instructions
- Heat 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, garlic powder, chili powder, cumin, smoked paprika, oregano, pepper, Worcestershire and tomato paste.
- Pour in the broth and vinegar. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the macaroni. Dump in the tomatoes, tomato sauce, corn and kidney beans.
- 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 move valve to venting and remove the lid.
- Stir in the zucchini. Replace the lid. Let the pot sit on the keep warm setting for 5 minutes.
- Remove lid, stir in the cheddar. Serve and enjoy!
- Category: Beef, Pasta
- Method: Instant Pot