Quick and easy recipe
* Set the Instant Pot to sauté. When hot, add the olive oil, onion, and garlic; sauté for 3 to 4 minutes.
* Add the ground beef. Break up the meat with a wooden spoon and brown until no pink remains. Spoon off any excess liquid.
* Add 1/2 cup of beef broth and stir to deglaze.
* Add 1 cup of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves, and the remaining seasonings. Stir well.
* Stir in the elbow macaroni. * Put on the lid, set to sealing, and set to high pressure for 1 minute, with a quick release.
* Remove lid and stir. Top with shredded cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 455 | ||
Calories from Fat: 174 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 75.5mg | 23 % | |
Sodium 234.9mg | 8 % | |
Potassium 535.5mg | 14 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 39.5g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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