Take Me Back Casserole (Pressure Cooker)

Name: Take Me Back Casserole (Pressure Cooker)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1 cup diced onion; 6 garlic cloves, minced; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 Tbsp Worcestershire sauce; 1 Tbsp red wine vinegar; 2 cups beef broth; 1 Tbsp brown sugar; 8 ounces elbow macaroni; 1 (24 oz) can pasta sauce; 1 cup shredded sharp cheddar cheese

5 steps

Prep:10minCook:20min

Updated at: Fri, 09 Aug 2024 10:34:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories436.2 kcal (22%)

Total Fat16.5 g (24%)

Carbs42.7 g (16%)

Sugars9.7 g (11%)

Protein27.6 g (55%)

Sodium1151.4 mg (58%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 poundlean ground beef

1 cuponion

½ tspblack pepper

1 Tbspworcestershire sauce

1 Tbspred wine vinegar

2 cupsbeef broth

1 Tbspbrown sugar

8 ounceselbow macaroni

1 x 24 ozpasta sauce

can

1 cupshredded sharp cheddar cheese

Instructions

Step 1

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the diced onion. Brown for 5 minutes. Add in the garlic, salt, pepper, Worcestershire and vinegar. Stir.

Step 2

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Step 3

Sprinkle in the macaroni. Pour the sauce over the top of the pasta. Don’t stir.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

Step 5

Stir. Stir in the cheddar and pickles.