Ingredients:
- 1 tbls of olive oil
- 1 lb ground beef
- 1 small onion (I used vidalia)
- 1 tbls minced garlic
- 1 tbls worcestershire sauce
- 2 tbls tomato paste
- Salt and Pepper to taste
- 4 cups of beef broth
- 3 cups shredded cheddar cheese
- 1 box elbow macaroni
Instructions:
- Set instant pot to saute and add oil
- Add ground beef, cook and crumble 5 minutes
- Add onion and cook 3-4 minutes
- Stir in garlic, worcestershire sauce, tomato paste, and salt and pepper to taste.
- Cook 2 minutes
- Add 1 cup of broth and scrape any brown bits from bottom of pan.
- Add rest of the broth.
- Add macaroni and DO NOT STIR, but push down into broth so that it is submerged.
- Pressure cook for 5 minutes and quick release.
- Stir in cheese until well combined.
- Enjoy!
Valerie is a full-time RV’r. She has her degree in Hospitality, Travel, and Tourism. She loves to travel with her husband and 2 dogs. She would love to answer any questions and can be reached at owner@worklesscampmore.com