A quick and easy dish for a weeknight. While the pressure is building you can make a side salad and have dinner on the table in 45 minutes. You can add 1 cup of shredded medium cheddar cheese to the pot, I don't due to allergies. Enjoy!

Bren

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 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. Add beef and saute, breaking meat up as it cooks, until browned, about 5 minutes. Remove beef and drain in a colander to remove excess fat.

    Advertisement
  • Return beef to Instant Pot® and add onion. Cook for 3 minutes. Add taco seasoning, garlic, parsley, and chili powder; cook and stir for 1 minute. Add a dash of beef broth to deglaze the pot, scraping up any brown bits. Add remaining broth and tomatoes. Stir to combine. Mix in macaroni, stirring until noodles are completely submerged in liquid. Close and lock the lid. Turn off Saute mode.

  • Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve with a dollop of sour cream.

Cook's Note:

I made my own taco seasoning and used the recipe "Taco Seasoning 1" from Allrecipes.

Nutrition Facts

360 calories; protein 21.5g; carbohydrates 34.5g; fat 14g; cholesterol 58mg; sodium 669.6mg. Full Nutrition
Advertisement

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2019
This should really be called Taco Hamburger Mac! Yum! I made this almost exactly as written and it was delicious! Proportion of ingredients is spot on. I have frequently made Taco Seasoning I (see Cook’s Note on this recipe), but tonight I used a taco seasoning blend that I sell, which worked very well using the measurements in the recipe. I was happy to catch the author’s review indicating a typo of the recipe in which only 2 cups diced tomatoes should be used and not 2 cans. My 1 can yielded very close to 2 cups with juices and was the perfect amount in this recipe. I was out of elbow noodles and subbed with 2 cups Gluten Free (GF) Rotini pasta. All pasta varies in cooking time so be careful if you end up subbing as I did due to dietary restrictions and being out of GF elbow/macaroni. My rule of thumb with IP pasta for cook time is to take the lowest cook time listed on the package (subtract 1 minute if necessary to get to an even number, then divide in half, and subtract 2 minutes. So for Barilla GF Rotini, 8 min/2 = 4 and minus 2 minutes = 2. I set the timer for 2 minutes and had perfectly cooked pasta). Unfortunately, I cannot attest to the cook time of regular elbow/macaroni pasta, but I suspect 3 minutes would be accurate for al dente. As the author suggested in the description, I added 1 cup of grated cheddar at the end. I also topped off our bowls with a little extra grated cheddar. My husband topped his bowl with a dollop of sour cream and loved this dish. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/25/2019
Fair. IMO too much noodles and I'd definitely add some cheese and some bell pepper if I make it again. Read More
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/06/2019
This should really be called Taco Hamburger Mac! Yum! I made this almost exactly as written and it was delicious! Proportion of ingredients is spot on. I have frequently made Taco Seasoning I (see Cook’s Note on this recipe), but tonight I used a taco seasoning blend that I sell, which worked very well using the measurements in the recipe. I was happy to catch the author’s review indicating a typo of the recipe in which only 2 cups diced tomatoes should be used and not 2 cans. My 1 can yielded very close to 2 cups with juices and was the perfect amount in this recipe. I was out of elbow noodles and subbed with 2 cups Gluten Free (GF) Rotini pasta. All pasta varies in cooking time so be careful if you end up subbing as I did due to dietary restrictions and being out of GF elbow/macaroni. My rule of thumb with IP pasta for cook time is to take the lowest cook time listed on the package (subtract 1 minute if necessary to get to an even number, then divide in half, and subtract 2 minutes. So for Barilla GF Rotini, 8 min/2 = 4 and minus 2 minutes = 2. I set the timer for 2 minutes and had perfectly cooked pasta). Unfortunately, I cannot attest to the cook time of regular elbow/macaroni pasta, but I suspect 3 minutes would be accurate for al dente. As the author suggested in the description, I added 1 cup of grated cheddar at the end. I also topped off our bowls with a little extra grated cheddar. My husband topped his bowl with a dollop of sour cream and loved this dish. Read More
(3)
Rating: 4 stars
01/18/2020
I added a red bell pepper to the diced onion and pre sauteed them on low in the IP before adding the hamburger. Last but not least I added 1 extra cup of beef stock to ensure the pasta had enough liquid to cook properly, went 4 mins with a 5 min NPR. I also added 2 cups of shredded cheddar cheese to mine and stirred it through before serving. My husband and I really loved it! Read More
(1)
Rating: 5 stars
05/06/2019
I have found when using herbs and seasoning in the instant pot it is better to add them at the end after the pressure has been released. Just a personal preference but you can get the same effect by removing the onion and tomatoes and substituting salsa. I wanted to give this recipe a bit more body and added in cheddar cheese. Very good and quick to make. Read More
(1)
Advertisement
Rating: 5 stars
11/15/2019
Very easy & yummy. The only change I had was I used Rotel tomatoes with chilies instead of just the plain tomatoes. Oh! And I didn t have macaroni so I substituted shells. Read More
(1)
Rating: 5 stars
11/09/2019
Family loved it! All pantry staples and 3 minute cook time with 5 minute natural release was perfect! Maybe add some green pepper next time but it was yummo! Read More
Rating: 5 stars
04/20/2020
I made it exactly as instructed and couldn't be happier. It's a delicious and easy substitute for chili mac. Bonus: these ingredients are things I already have on hand. Nice job! Read More
Advertisement
Rating: 4 stars
04/23/2020
My family loves it. I listened to other reviewers and cut down on the amount of pasta and I added cheese. For 3 of us, it made about 5 servings so there wasn’t really much left over. Next time I will double the recipe. Read More
Rating: 5 stars
02/24/2020
Next time I'll leave out the sour cream. Used Rotel Original for the tomatoes and added some cheddar. Listened to other and lessened the pasta... used about 1 & 1/2 cups of shells that I brought back from Naples, Italy! Wonderful. Read More
Rating: 4 stars
04/28/2020
We loved the taste of this recipe! However, we did get a 'Food Burn' on our instant pot. Sadly, we didn't catch the 2 'cups' diced tomatoes and put in 2 cans diced tomatoes. Will make again - assuming we can figure out the 'Food Burn' warning! Read More
Rating: 3 stars
09/25/2019
Fair. IMO too much noodles and I'd definitely add some cheese and some bell pepper if I make it again. Read More
Advertisement