1 tbsp olive oil
1 onion, large, chopped
1 lb ground beef, extra lean
3 garlic cloves, minced
1 tsp oregano
1 tbsp chili powder
½ tsp salt, or to taste
½ tsp pepper, or to taste
1 tbsp Worcestershire sauce
4 cup beef broth
1 cup milk
1 lb elbow macaroni
3 cup cheddar cheese, shredded
2 tbsp fresh parsley, chopped
Turn the Instant Pot to the saute setting.
Add the olive oil to the instant pot and heat. Add the ground beef, onion and garlic and break up the beef with a wooden spoon. Cook for about 3 minutes or until the meat is no longer pink.
Add the oregano, chili powder, salt, pepper, Worcestershire sauce, broth, milk and elbow macaroni. Stir well, scraping the bottom to remove any stuck bits. Close the lid. Cook on High pressure (Manual setting) for 5 minutes.
Once the Instant Pot cycle is complete, quick release the pressure and stir well. Stir in the cheese and garnish with parsley. Serve.
Sugar: 6g
:
Calcium: 515mg
Calories: 774kcal
Carbohydrates: 63g
Cholesterol: 117mg
Fat: 39g
Fiber: 3g
Iron: 4mg
Monounsaturated Fat: 14g
Polyunsaturated Fat: 2g
Potassium: 663mg
Protein: 41g
Saturated Fat: 19g
Sodium: 1264mg
Trans Fat: 1g
Vitamin A: 1149IU
Vitamin C: 4mg
