Red Meat Allergy Friendly Instant Pot Hamburger Helper
Total time30 min
Prep time10 min
Cook time20 min
4.7(7)
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 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 tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 ½ cups elbow macaroni, dry
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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.
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