Instant Pot · All year
Instant Pot Beef and Macaroni
Ground beef, tomato, and elbows in one pot. A plain family supper, seasoned honestly and not buried in cheese.
35 minutes · Serves 6 · 6 bowls
“Go and eat what is rich, drink what is sweet, and send portions to those who have nothing prepared.”
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 24 oz crushed tomatoes
- 1 ½ cups beef broth, or water
- 8 oz elbow macaroni
- 1 tsp fine salt
- 1 tsp dried oregano
- ½ tsp black pepper
Method
- 1
Set the pot to sauté. Brown the beef with the onion, breaking it up, until no pink remains. Pour off the extra fat if there is a slick of it. Stir in the garlic and tomato paste for 30 seconds.
- 2
Add the tomatoes, broth, salt, oregano, and pepper. Scrape the bottom clean. Turn the sauté off.
- 3
Scatter the elbows on top and press them gently under the surface of the liquid. Do not stir them into a clump on the base.
- 4
High pressure for 4 minutes. Quick release with a towel over the valve. Stir. The elbows should be tender. If they are firm, sauté 1 minute more. If the pot is thick, loosen it with a little hot water. Rest 3 minutes so the sauce settles onto the pasta.
From the kitchen
- Eight ounces of elbows is the right amount for this liquid. A full pound drinks the sauce and scorches.
- This is a good pan to send to someone. Nehemiah’s line is not only about a feast day. A covered dish counts.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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