Rating: 4.4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A super easy but amazingly delicious Instant Pot® recipe that doesn't taste gluten free.

Recipe Summary test

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Coat the pot with cooking spray. Cook and stir beef, onion, and garlic until beef is browned, about 5 minutes. Add beef broth, cream of mushroom soup, salt, and pepper; stir together. Stir in pasta.

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  • Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  • Allow steam to release naturally for 5 minutes. Carefully switch to the quick-release method for remaining pressure. Unlock and remove the lid. Add sour cream and mix in thoroughly. Serve immediately.

Cook's Note:

Substitute ground turkey for the ground beef if desired.

Nutrition Facts

741 calories; protein 33.2g; carbohydrates 77.8g; fat 32.8g; cholesterol 94.1mg; sodium 1231.2mg. Full Nutrition
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