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Instant Pot Beefaroni

5 (1 rating)
Created by Shinee D.
Servings 6 servings
Total Time 25 minutes
This 30-minute Instant Pot beefaroni is, hands down, one of the quickest comfort foods, and it’s going to be your family-favorite in no time.

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb. lean ground beef Note 1
  • ½ cup diced onion (1 medium sized)
  • 2 minced garlic cloves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning powder
  • 2 cups beef or chicken broth
  • 16 oz elbow macaroni pasta
  • 24 oz marinara sauce or your favorite pasta sauce

Instructions
 

  • Turn the instant pot on the ‘Sauté’ mode on ‘High’. Add the olive oil and let the pot heat up for 2 minutes.
  • Add the ground beef and onions and cook for 3 to 4 minutes or until the beef is brown and the onions are translucent. Keep stirring and breaking down the beef with the spatula.
  • Add the garlic, Italian seasoning, salt and pepper and cook for another minute till the raw flavor of the garlic is gone.
  • Turn the ‘Sauté’ mode off. Add 1½ cup of the broth (save the remaining ½ cup for later) to deglaze. Make sure to scrape off every little bit of meat stuck to the bottom of the pot. This will make sure you don’t get a ‘Burn’ message.
  • Add the macaroni pasta over the beef mixture and spread it evenly. Do not mix them together. They should be in layers.
  • Add the jar of marinara sauce over the pasta and spread evenly. Again, do not mix.
  • Add the remaining broth to the marinara jar and rinse it out and pour it over the sauce.
  • Do not stir or mix the layers up. (TIP: Keep the meat, pasta and sauce layers separate and don’t mix them together. If the pasta touches the bottom of the pot, it’ll stick to it and give a ‘Burn’ message.)
  • Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  • Select the Pressure Cook/Manual mode and set the time to 2 minutes. (Note: It took about 12 minutes for my IP to come to pressure.)
  • When Instant Pot beeps, immediately turn the pressure valve to “Venting” position to do the quick release. (TIP: Make sure to do the quick release as soon as the timer goes off. If it stays too long, the pasta will overcook and become mushy.)
  • Open the lid and mix everything together. Don’t worry if it looks too dry! Once you mix everything together, it will be just perfect.
  • Serve immediately with freshly grated parmesan cheese.

Notes

Note 1: It's best to use lean beef for the recipe, as you won’t be able to drain the extra fat. But even with lean beef, this recipe is very flavorful.

Nutrition

Calories: 424kcalCarbohydrates: 64gProtein: 25gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 1387mgPotassium: 665mgFiber: 3gSugar: 6gVitamin A: 662IUVitamin C: 9mgCalcium: 30mgIron: 4mg

* Disclaimer: All nutrition information are estimates only.