3 years ago

Instant Pot Cheeseburger Deluxe Pasta

INGREDIENTS

3 tbsp extra-virgin olive oil
1 large red onion diced, divided, plus more for serving
2 lbs ground beef the less lean, the better
2 tsp minced garlic
1 tsp Liquid Smoke
1 tbsp Worcestershire sauce
3 cups beef broth
1 can crushed tomatoes (28 oz)
1 can tomato sauce (8 oz)
2 tsp Italian seasoning
2 tsp of SPG Rub
1 lb elbow macaroni
1/2 cup thousand Island dressing
2 tbsp barbecue sauce
1 tbsp yellow mustard
3 Cups Shredded Cheese

INSTRUCTIONS

Add the olive oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of the oil heating, add half the onion and sauté for 3 minutes, until lightly softened.

Add the ground beef and minced garlic and, using a mixing spoon or spatula, break up the meat until it begins to crumble and lightly brown, about 3 minutes. It shouldn’t be fully cooked at this point (that’s what the pressure cooking is for). Do not drain any juices released—we want them in there for more flavor!

Add the Worcestershire sauce and deglaze (scrape the bottom of the pot to free it of any browned bits).

Add 3 cups of beef broth, crushed tomatoes, tomato sauce, Italian seasoning, SPG and Liquid SMoke. Stir everything together well.
Add the pasta but do not stir. (Why? Well, there’s lots of meat in there. If you stir the pasta in, you run the risk of clogging the pot when it tries to come to pressure.) Just smooth the pasta out so it’s slightly submerged in the sauce.

Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook for 6 minutes on High Pressure. Quick release when done.

Add the Thousand Island dressing, barbecue sauce, mustard and Cheddar cheese. Stir until the cheese is melted into the pasta.

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