![]() ![]() Add garlic powder, onion powder, steak seasoning, and Worcestershire sauce.Layer the macaroni on top of the ground beef.Once browned, drain off any excess grease and return beef to insert pot, spreading it evenly across bottom of the insert pot. Use the Saute setting to brown beef, breaking it apart as it cooks. Add ground beef to the insert pot of an Instant Pot.Or, if you’re using HIGH pressure (like in this recipe), cut one more minute off of the cook time. The general rule of thumb for cook times for pasta in the pressure cooker is to look at what the pasta box recommends–if it says to boil it for 10 minutes, cut that time in half and that’s your cook time at LOW pressure. You may need to adjust cook time with different pasta shapes. You can select a different pasta than elbow macaroni, as long as it isn’t an extremely tiny shape like those little stars or orzo.If you decide to try doubling it, you may need to tweak ingredient amounts to get the same creamy end result. I have not personally tried doubling this recipe, so I’m not sure that doubling each ingredient would give the same end result, as you may end up needing more or less liquid to adequately cover the noodles.If you don’t cover the noodles adequately, they won’t cook properly. If you add a lot of extra water, your final result will be soupy. ![]() When adding the water, be sure to only add as much water as you need to fully cover the macaroni to ensure proper cooking.You want the noodles to be resting on top of the ground beef. When adding the macaroni, seasonings, tomatoes, and water to the pot, do not stir.Tips for Making Instant Pot Cheeseburger Macaroni: Instant Pot Ground Beef and Potatoes Casserole.A Weeknight Favorite: Chili Mac in the Pressure Cooker.The Best Pressure Cooker Chicken and Dumplings.Spaghetti and Meat Sauce in the Instant Pot Pressure Cooker.Instant Pot Macaroni and Cheese with Ham.Pressure Cooker Chicken Fettucine Alfredo.Serve it up with a side salad or vegetable of choice and you’re all set for dinner! More Instant Pot Dinners You’ll Love: Last, you’ll stir in some cheddar cheese condensed soup and some shredded cheese until everything is melty, cheesy, creamy goodness. Once the cook time is complete, allow a natural release of pressure for 5 minutes, followed by a quick release of remaining pressure. Add a couple of splashes of heavy cream or milk to bring the dish back to its original creaminess.Next, you’ll cook all of that at high pressure for just 4 minutes. Reheat on the stovetop over low heat or in the microwave at reduced power. Store leftovers in an airtight container in the fridge for up to 3 days.Try some added spices like cayenne peppers, seaonsed salt, onion powder, or garlic powder. Sometimes I add some fresh veggies like spinach, peas, or carrots.Use good quality sharp cheddar cheese and shred it yourself with the fine side of a box grater.Mushy noodles break down when stirred and are not near as good. ![]()
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