Description
An easy Instant Pot or slow cooker dinner made with ground beef, egg noodles, tomato sauce, veggies and melty cheese for a quick family-friendly comfort meal.
Ingredients
Scale
- 8 oz lean ground beef
- 1/2 cup diced onion
- 1 tsp Lawry's seasoned salt, divided
- 1 1/2 cups chicken broth
- 6 oz egg noodles
- 1 (8 oz) can tomato sauce
- 2 Tbsp ketchup
- Dash of hot sauce
- 1/4 tsp chili powder
- 1/2 cup frozen mixed veggies or frozen corn
- 3/4 cup shredded colby jack cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and ½ tsp of the Lawry’s. Brown for about 5 minutes. If there is excess grease, drain it off.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the noodles. Dump the tomato sauce evenly over the noodles. Add in the remaining ½ tsp of Lawry’s, ketchup, hot sauce and chili powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Dump the frozen veggies on top and put the lid on the pot and let it sit for 5 more minutes on the keep warm setting.
- Remove the lid. Stir in the cheese. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion and ½ tsp of the Lawry’s. Brown for about 5 minutes. If there is excess grease, drain it off. Transfer to the slow cooker.
- Add broth (use 2 cups for the slow cooker version), noodles, tomato sauce, ketchup, hot sauce, chili powder and remaining Lawry’s. Stir well.
- Cover and cook on high for 1 hour. Stir in the veggies and cover and cook for 10 more minutes.
- Stir in the cheese. Serve and enjoy!
- Category: Beef, Pasta
- Method: Instant Pot or Slow Cooker