Instant Pot Beef & Macaroni Casserole
- Women`s Corner
- December 18, 2020
Sure to become a favorite in your home, this flavorful and comforting casserole is perfect for the entire family. Plus it's fast and easy to make too!
Ingredients :
- 1 tablespoon olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 2 pounds ground beef I use 90/10 ground sirloin
- 2 teaspoons kosher salt or to taste
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup frozen corn
- 4 cups unsalted beef stock
- 2 cans cream of mushroom soup 10.5 ounces
- 1 pound elbow pasta
- 1 cup sour cream
Read More : Regional Differences of Soy Sauce
Method : Turn the moment Pot to 'Sauté' and permit it to heat up. Add the vegetable oil and sauté the onion and garlic until the onion begins to show translucent. Add the bottom beef to the pot and brown. Once the bottom beef is fully cooked, close up the 'Sauté' feature. Add the salt, pepper, Worcester sauce and corn and blend well. Add the meat stock and blend well. Add the two cans of soup and blend well. Add the elbow pasta to the pot and just push them down into the liquid but don't mix them.
Close the moment Pot and set it to 'Manual' or 'Pressure Cook' high for 3 minutes. Remember to line the pressure release valve to sealing. Once cooking is completed , leave a 2-minute Natural Pressure Release. Release any remaining pressure once the 2 minute NPR has completed and open the pot. Add the soured cream and blend all the ingredients well. Top each individual serving with Parmesan cheese if desired.
Read More : The Nutrient Content of Soy Sauce
