Ingredients
- 1 tablespoon olive or avocado oil
- 1/2 cup yellow onion, finely diced
- 1–pound lean ground beef
- 1 tablespoon tomato paste
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1.5 cups elbow macaroni pasta, uncooked
- 2 cups beef broth
- 2 cups milk (almond milk, or regular dairy milk)
- 1 to 1.5 cups shredded cheddar cheese (omit for dairy-free)
- Optional: garnish with chopped flat leaf parsley
Instructions
- Turn your instant pot onto sauté mode and heat the oil. Add in the diced onion and ground beef. Break up and brown the ground beef. Once no longer pink (about 3-4 minutes), drain excess grease and return the beef and onion mixture to the instant pot
- Add in the tomato paste, diced tomatoes and all seasonings and mix into the ground beef well. Turn off sauté mode
- Add the pasta, broth and milk to the instant pot and stir to mix so the pasta is covered by the liquid
- Place the cover on the instant pot and set the valve to “sealing”. Cook on manual high pressure for 4 minutes
- Once done, do a quick release and open the lid. Stir the beef and pasta, and then add in the shredded cheese. Stir it in until it has all melted
- Serve and top with optional parsley garnish
Notes
- Gluten-free elbow macaroni noodles work for this recipe, with the exception of chickpea noodles (they do not turn out well when not cooked on their own)
Find it online: https://healthyheartyrecipes.com/instant-pot-hamburger-helper/