Ingredients:
1 tbsp olive oil
1 lb lean ground beef
2 shallots diced (or 1 onion)
6 cloves garlic sliced
1-2 carrots diced
salt and pepper to taste
227 grams mushrooms
28 oz can diced tomatoes with liquid
2 cups beef broth
1 lb macaroni elbow pasta
1/2 cup water
1 cup frozen peas
8 oz spinach roughly chopped
1-2 cup cheese sharp cheddar or your choice
chili flakes optional
Instructions:
Instant Pot Instructions
On sauté mode on your Instant Pot, lightly brown your beef before adding the shallots, garlic, carrot, mushroom, and salt/pepper to taste.
Add in your can of deiced tomatoes with its liquid and 2 cups of beef broth. Give it a good stir before adding your dry pasta on top. Do not mix. Gently pat down the pasta to make sure your pasta is touching the liquid. Add half a cup of water on top if needed.
Put on your lid and seal your Instant Pot. Set it to 3 minutes under high pressure.
Once it's done, quick release and open the lid. Carve out a little bit of pasta on the side and pour in the frozen peas there. Give it a good stir before combining the spinach and cheese.
Serve with chili flakes on top if you're looking for some heat.
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Stove Top Instructions
In a large pot on medium-high heat, add the olive oil and beef. Lightly brown the beef before adding the shallots, garlic, carrot, mushroom, and salt/pepper to taste.
Add in your can of diced tomatoes with its liquid and 2 cups of beef broth (more if necessary). Give it a good stir before adding your dry pasta. Give it a stir and then cover for 10-15 minutes (remove the cover to stir occasionally).
Once the pasta is cooked through, stir in the frozen peas, spinach, and cheese. Serve with or without chili flakes on top.
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