Description
One-pot pasta dish made in the Instant Pot with ground beef, elbow macaroni, crushed tomatoes, a touch of spice and topped with melty cheddar cheese.
Ingredients
Scale
- 1 pound lean ground beef
- 1 tsp kosher salt
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cups beef broth
- 1 bay leaf
- 8 ounces elbow macaroni
- 1 (15 oz) can crushed tomatoes
- 2 tsp chili powder
- 1 tsp black pepper
- 1 Tbsp brown sugar
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef. Break it up. Brown for 3 minutes. Stir in the salt, onion and green pepper and cook for 2 more minutes. Drain off excess grease (if there is any).
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Add in the bay leaf.
- Sprinkle in the macaroni. Dump tomatoes evenly over pasta. Sprinkle in the chili powder, black pepper and brown sugar.
- Cover Instant Pot and secure 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 5-10 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Stir well. Sprinkle cheddar on top and let it melt. Serve and enjoy!
- Category: Beef
- Method: Instant Pot