Description
A quick and easy dish for a weeknight. While the pressure is building you can make a side salad and have dinner on the table in 45 minutes. You can add 1 cup of shredded medium cheddar cheese to the pot, I don’t due to allergies. Enjoy!
Ingredients
- 1 pound lean ground beef
- 1 cup finely diced onion
- 2 tablespoons taco seasoning mix
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon chili powder
- 2 cups beef broth
- 2 cups canned diced tomatoes, with juices
- 2 cups elbow macaroni
- ½ cup sour cream (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef and saute
- breaking meat up as it cooks
- until browned
- about 5 minutes. Remove beef and drain in a colander to remove excess fat.
- Return beef to Instant Pot® and add onion. Cook for 3 minutes. Add taco seasoning
- garlic
- parsley
- and chili powder; cook and stir for 1 minute. Add a dash of beef broth to deglaze the pot
- scraping up any brown bits. Add remaining broth and tomatoes. Stir to combine. Mix in macaroni
- stirring until noodles are completely submerged in liquid. Close and lock the lid. Turn off Saute mode.
- Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- for 5 minutes. Release remaining pressure carefully using the quick-release method
- about 5 minutes. Unlock and remove the lid. Serve with a dollop of sour cream.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6