Beef & Mac

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Beef & Mac

Yield 4-6

Author Harriett Sebastian

A family-friendly one-pot meal that goes from freezer to table in 30 minutes.

Ingredients

• 2 cups beef broth OR 2 cups water plus 2 teaspoons beef-base Better Than Bouillon
• 8 ounces dried macaroni
• 1 pound frozen ground beef
• 1 tablespoon cooking oil
• 1 teaspoon dried onion
• ½ teaspoon garlic powder
• 1 teaspoon dried basil
• 1 jar (approx. 25 ounces) marinara sauce
• Salt & Pepper to taste

Instructions

1. Pour 2 cups of beef broth OR 2 cups of water plus 2 teaspoons beef-base Better Than Bouillon into the Instant Pot inner pot.
2. Add dried macaroni. Be sure pasta is completely submerged in the broth. Add a bit more water or broth if needed.
3. Place the Instant Pot trivet over the pasta, making sure the handles are up.
4. Then, place the frozen ground beef on the trivet. Secure the lid on the Instant Pot; be sure the vent is set to sealing (not venting); and pressure cook for 5 minutes.
5. Allow steam to release naturally for five minutes; then, release pressure and open the Instant Pot.
6. Lift the trivet with the beef onto a plate (it will not be fully cooked at this point).
7. Drain the pasta into a colander. Replace the inner pot into the Instant Pot; then, press the Sauté button.
8. Add the oil to the Instant Pot; then, add the beef and sauté 2-3 minutes or until fully browned. Drain fat if necessary.
9. Sprinkle dried onion, garlic powder and dried basil over beef. Add marinara sauce. Add cooked macaroni, plus salt and pepper to taste.
10. Stir well to combine. Continue to sauté, stirring constantly, until all ingredients are heated through. Enjoy!