Description
A creamy and comforting pressure cooker pasta loaded with seasoned ground beef, tender elbow macaroni, and melted cheddar cheese. This quick and satisfying meal delivers classic cheeseburger flavor in every bite with minimal effort.
Ingredients
Units
Scale
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 1 cup milk
- 2 cups uncooked elbow macaroni
- 2 cups freshly shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and diced onion, cooking for about 3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
- Add ground beef and cook until fully browned, breaking it apart as it cooks. Drain excess fat if necessary and scrape up any browned bits from the bottom.
- Stir in tomato paste, diced tomatoes, beef broth, milk, salt, black pepper, and paprika. Mix well.
- Add uncooked elbow macaroni and gently press it into the liquid without excessive stirring.
- Secure the lid and cook on high pressure for 4 minutes. Carefully perform a quick release.
- Open the lid and stir in shredded cheddar cheese until completely melted and creamy.
- Allow the pasta to rest for 3 to 5 minutes to thicken before serving warm.
Notes
- Deglaze the pot thoroughly after browning to prevent a burn notice.
- Use freshly shredded cheese for a smoother sauce.
- If the sauce is too thick after cooking, stir in a small splash of milk.
- Letting the dish rest briefly helps the sauce reach the perfect consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg