Mac & Beef (Pressure Cooker)

If you are in search of a speedy dinner recipe, this one's ideal. Both kids and adults will like this meal.  Browning the meat beforehand will cut down your meal prep time.

If you wish to make this recipe on the stove-top instead of the pressure cooker, you can boil the pasta separately and cook the sauce on the stovetop, eliminating the beef stock.  Mix the pasta and the sauce together and enjoy!

1 TBS vegetable oil

1 lb lean ground beef

1 onion, finely chopped

1 green pepper, chopped

1 red pepper, chopped

1 1/2 tsp dried oregano

1 1/2 tsp dried basil

1 tsp paprika

1 tsp salt

Black pepper

28 oz can diced tomatoes in juice

1 cup beef stock

1/4 cup ketchup

1/2 lb dried elbow macaroni, or other pasta

1 1/2 cup shredded Cheddar cheese

Parmesan cheese, for serving

Preheat the pressure cooker using the brown setting.

Add the oil and brown the beef.  Avoid breaking up the beef too much, but let it cook in larger chunks.  Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few minutes, stirring well.

Without stirring, add the tomatoes, beef stock, ketchup and elbow macaroni to the pot and lock the lid in place.

Pressure-cook on HIGH for 6 minutes.

Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.  Give the ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan cheese or for a cheesy dish, stir in the grated Cheddar cheese.

Serves 4-6

Source: bluejeanchef.com

Kimberly