Instant Pot Dill Pickle Macaroni

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

1. 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.
2. 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.
3. When the pasta is done, turn the vent to the venting position.
4. 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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