Description
A delicious and hearty Instant Pot macaroni dish with ground beef and vegetables.
Ingredients
Scale
- 1 ½ pounds ground beef
- 1 onion (diced)
- 1 green bell pepper (diced)
- 15 ounces canned corn (drained, (1 can))
- 29 ounces tomato sauce ((1 large can))
- 30 ounces diced tomatoes ((2 15oz cans), undrained)
- ⅓ cup brown sugar
- 2 ½ Tablespoons soy sauce
- 1 ½ Tablespoons Worcestershire sauce
- 1 teaspoon salt ((or more to taste))
- ½ teaspoon ground black pepper ((more or less to taste))
- ½ teaspoon garlic powder
- 2 cups elbow macaroni (uncooked)
- 1–2 cups beef broth
Instructions
- Press the SAUTE button. When the pot is hot, add in the ground beef, onions, and green pepper.
- Cook until beef is no longer pink. If desired, drain grease.
- Add in corn, tomato sauce, diced tomatoes, brown sugar, soy sauce, Worcestershire sauce, salt, pepper, and garlic powder.
- Add uncooked macaroni noodles on top, then pour beef broth on top of macaroni. DO NOT STIR, but press down the macaroni so that it’s all covered in liquid as much as possible.
- Place the lid on top of the Instant Pot and turn the knob to SEALING (not venting).
- Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
- Do a QUICK RELEASE of the pressure when the timer is done (move the knob to VENTING to let out all the steam).
- Remove the lid and stir everything together.
- If desired, you can serve this with shredded cheddar cheese on top.
Notes
- This dish can be adjusted for spice by adding chili powder or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg