Anti Inflammatory Instant Pot Hamburger Helper

Total time30 min

Prep time10 min

Cook time20 min

Anti Inflammatory Instant Pot Hamburger Helper

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp chili powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, with juices
2 cups low-sodium beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 ½ cups elbow macaroni, dry
½ cup sour cream
1 ½ cups shredded cheddar cheese

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off excess fat using a colander, then return the beef to the pot.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and tomato paste and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!