Pressure Cooker Cheesy Beef and Mac

Beefy and Cheesy, try this one pot meal for dinner when you are short on time.

Photo by Helen (#2) C.
Adapted from community.qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from community.qvc.com

Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    pound lean ground beef

  • 1

    onion, finely chopped

  • 1

    green pepper, chopped

  • 1

    red pepper, chopped

  • 1 1/2

    teaspoons dried oregano

  • 1 1/2

    teaspoons dried basil

  • 1

    teaspoon paprika

  • 1

    teaspoon salt

  • freshly ground black pepper

  • 1

    (28 ounce) can diced tomatoes in juice

  • 1

    cup beef stock

  • 1/4

    cup ketchup

  • 1/2

    pound dried elbow macaroni

  • grated Parmesan cheese OR 1 1/2 cups grated Cheddar cheese

Directions

Pre-heat the pressure cooker using the BROWN setting. Add the oil and brown the beef. Avoid breaking up the beef too much, but let it cook in larger chunks. Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few minutes, stirring well. Add the tomatoes, stock, ketchup and elbow macaroni and lock the lid in place. Pressure cooker on high for 6 minutes. Reduce the pressure with the quick release method and carefully remove the lid. Give the ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan cheese or for a cheesy dish, stir in the grated Cheddar cheese. Serves 6 to 8

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