I’ve modified this recipe from Pink’s Instant Pot Cheeseburger Macaroni (Homemade Hamburger Helper Recipe) to work for my large family.
900g elbow macaroni
4-6 c. broth of your choice (the amount you need is going to depend on your other ingredients)
1 – 2 28 oz cans of diced tomatoes (one of my kids hates tomatoes so 1 only use 1 can)
1 small can of tomato paste
2lbs of ground beef
1 small onion or about 1/4 c dehydrated onion (you’ll need to rehydrate it a bit or use more broth)
4 tbsp garlic powder
3 tbsp parsley
2 tbsp oregano
Salt & pepper to taste
Any other spice you think would work for your family
2- 4 tbsp cooking oil of your choice.
Set your IP to saute and brown your ground beef in your oil. How much oil you need will vary with how much fat your meat has. I tend to cook big batches of ground beef before freezing, so I used already cooked beef and skipped this step.
Add your spices, tomatoes, broth and macaroni. Stir it all up and make sure you have enough liquid to cover your pasta + about 1 inch over.
Pressure cook on manual high for 2 minutes. Quick release.
You can add cheese like in the original recipe. I added about 3 cups & it just disappeared. I didn’t have enough cheese to try adding enough to make it noticeable.