This is one of the first things I experimented with when I got my Instant Pot a few years ago. Once I got it figured out, it quickly became a go-to on busy nights! I had been making this same thing on the stove for years, so why did I feel the need to perfect it in the Instant Pot? Because even though it takes about 40 minutes from start to finish, all I have to do is brown the meat, dump everything else in, and set the timer! There’s no waiting for a pot of water to boil. No standing by the stove babysitting the pasta. No draining the pasta. And only one pot to wash instead of the two I usually use when making it on the stove.
- 1 pound ground beef
- garlic powder
- 3 Cups water
- 13.25 oz whole wheat rotini
- 25 oz jar pasta sauce
Using the saute function on the Instant Pot, brown the ground beef and drain grease if necessary. Season with salt, pepper, and garlic powder.
Without stirring, add the water, then the rotini, then pour the pasta sauce over the top (make sure to cover all the pasta!). Do NOT stir!
Secure the lid and set to pressure cook on high for 5 minutes. After it’s done cooking, quick release pressure (this is very important! If you don’t release pressure right away, it will turn to mush…ask me how I know 🙄).
This Post Contains affiliate links.
I was never a big fan of meatloaf…until I made Paula Deen’s recipe. This is so good ya’ll (that sounds like something Paula would say, right?)! My husband and kids LOVE this one! So much so, that I started doubling the recipe and baking it in a 8.5×11 pan, just so there wouldn’t be any fighting over the last slice.
If you’re in a hurry, frozen chopped onions and frozen chopped bell peppers work great!
- 2 lb ground beef
- 2 tsp salt
- 1/4 teaspoon black pepper, ground
- 1 cup onion, chopped
- 1 cup bell pepper (any color), chopped
- 2 eggs, lightly beaten
- 14.5 oz can petite diced tomatoes, drained
- 1 cup quick-cooking oats
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Preheat oven to 375.
In a large bowl, mix ground beef, salt, pepper, onions, bell peppers, eggs, tomatoes and oats together and place in a greased 8.5×11 baking dish (I don’t like washing dishes, so I just mix everything up right in the baking dish!).
Mix ketchup, brown sugar and mustard in a small bowl and spread on top. Bake for 1 hour, or until cooked though.
Slightly adapted from Paula Deen
“Which dinners will someday have the power to transport our kids back to their childhoods?” Jenny Rosenstrach How to Celebrate Everything. For my family, the answer is definitely these sloppy joes!
My husband and kids request them all the time! They seriously get giddy when they find out it’s sloppy joe night! I usually double the recipe- it doesn’t take any more effort, and then I can save half in the freezer for another night! Want to avoid hamburger buns? This is yummy on top of a baked potato, or spooned over some oven roasted diced sweet potatoes!
- 1 lb ground beef or ground turkey
- 1 onion, chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, minced
- 3/4 c. ketchup
- 1 tsp. mustard
- 3 Tbl brown sugar
- 1 1/2 tsp. red wine vinegar
- 3/4 tsp. Worcestershire sauce
- 3 Tbsp. tomato paste
- 1/3-1/2 c. water to reach desired consistency
- salt & pepper
In a large skillet over medium heat, brown the meat and drain excess grease if necessary. Add the onions, bell pepper, and garlic and cook until onions and peppers start to soften. Add the remaining ingredients. Turn heat to low, and cover with a lid. Simmer for 30 minutes, stirring occasionally. Add a little water if needed. Season with salt and pepper to taste.
Recipe from Our Best Bites
Hamburger soup is so comforting and healthy. Don’t be afraid to change it up, depending on what you have on hand and what your family likes. Sometimes I add green beans, or peas.
- 2 lbs ground beef (or ground turkey is great too!)
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 3 bell peppers (any color), chopped
- 4 carrots, chopped
- 5 red potatoes, peeled and diced
- 14.5 oz can petite diced tomatoes
- 3 Cups beef broth
- 3 Tbl tomato paste
- 1/2 tsp Kosher salt
- 1/4 tsp pepper
- 2 tsp dried parsley
- 1/2 tsp dried oregano
In a large pot, brown the meat over medium heat. Drain fat, if necessary. Add the onions and celery, and cook until the onions start to soften. Add the remaining ingredients, and bring to a boil. Reduce the heat. Cover the pot and simmer for about 20 minutes, or until the veggies are tender. Add more broth or water to reach desired thickness. Taste and adjust seasonings, adding more salt if needed.
Recipe slightly adapted from The Pioneer Woman