- 6
- 5 mins
- 15 mins
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Ingredients
- 1 Tbs. oil
- 1 lb. lean ground beef
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. thyme
- 1 Tbs. Worcestershire sauce
- 2 Tbs. tomato paste
- 4 cup beef broth
- 2 cup shredded cheddar cheese
- 16 oz. macaroni
Preparation
Step 1
Set instant pot to saute. Add oil. Add in the ground beef. Cook until browned, stirring to break up after a few minutes. Add in onion and garlic. Cook, stirring occasionally, just until soft.
Season with salt, pepper, thyme and Worcestershire sauce. Stir in the tomato paste. Pour in 1/4 cup of liquid to deglaze pot. Scrape up the tasty bits from the bottom. Then add in the macaroni and the broth.
Cancel the saute. Lock lid into place and seal valve. Using manual button set time to 5 minutes. After the 5 minutes are up, quick release the steam. Remove cover and stir in half the cheese. Sprinkle the remaining cheese over top and place cover, not locked on pot for 2 minutes to help the cheese melt.