Ingredients
1 tbsp Olive Oil
1 ½ lbs Ground Beef
1 tsp Kosher Salt
½ tsp Black Pepper
1 (1 lb) box Elbow Macaroni Pasta
4 cups Low Sodium Chicken Broth
3 tbsp Unsalted Butter
½ cup Heavy Cream
4 cups Grated Cheddar Cheese
1 ¼ cup chopped Mt. Olive Dills
Instructions
- Press “saute” on the instant pot. When it is hot, add in the olive oil and ground beef. Crumble the beef with a spatula and cook until it is no longer pink. Mix in the salt and pepper.
- Press “cancel” then add in the elbow pasta, chicken broth, and butter. Place the lid on and turn the vent to the sealing position. Press “pressure cook” for 4 minutes.
- When the pasta is done, turn the vent to the venting position.
- When the pin drops, remove the lid and add in the heavy cream, cheese, and chopped Dills. Mix until combined. Enjoy!
Servings: 10
Ready in: 25
Course: Side Dish
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Instant Pot Dill Pickle Macaroni
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