Beef And Macaroni Instant Pot Recipe 385

BEEF AND MACARONI - INSTANT POT RECIPE - (3.8/5)

Steps:

• Select Sauté or Browning on your Pressure Cooker and allow it to heat. Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until meat is mostly brown. Add garlic and sauté one more minute. Drain excess grease, if needed. Add the rest of the ingredients. Lock on the lid and close the Pressure Valve. Cook on High pressure for 6 minutes (or half the time indicated on your package of macaroni). When Beep sounds, allow a 5 minute natural release, then put a paper or dish towel over the vent and do a quick release. Top with freshly grated cheese. Notes If you use a heartier pasta, you may need a longer cook time. Rule of thumb is that you cook your pasta for one-half of the time indicated on the package of pasta. For aldente, err on the lower cook time.

INSTANT POT® HOMEMADE HAMBURGER MAC

Steps:

• 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.

SKILLET BEEF AND MACARONI

Steps:

• In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

INSTANT POT® MAC AND CHEESE

Steps:

• Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
• Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

EASY BEEF MACARONI

Steps:

• 1. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done.
• 2. Cook elbow noodles in water for 9 minutes.
• 3. Add both cans of tomato soup to the cooked and drained ground beef. Simmer until the noodles are cooked.
• 4. Drain noodles and add to mix. Stir well.