Homemade Hamburger Helper

 

Too watery in instant pot   Use less broth?  Try 4 cups  was better the second day  

Tasted good though   I used capetelli  

1 tbsp olive oil

1 lb extra lean ground beef or ground chicken

2 small yellow onions, diced

2 cloves garlic, minced

3 celery stalks, diced

1 red pepper, diced

6 cups broth; beef, chicken, or vegetable

1 15 oz can petite diced tomatoes 

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 lb dry rotini pasta (other shapes can be used) 

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 cup parsley, chopped (optional) 

Instant Pot directions

Add oil to instant pot and set to saute.  When oil is hot, add onions, garlic, and ground beef. Saute 4-5 minutes until browned. 

Add in remaining ingredients in order listed EXCEOT sour cream, cheese and parsley.  Pasta is added last. 

Cook on high pressure for 3 minutes ( instant pot will take about 15 minutes to preheat then cook 3 minutes) 

Do a quick release of the pressure, then stir in sour cream and cheese, garnish with parsley. 

6 servings 

Freeze up to 3 months.  Defrost in the fridge and reheat in microwave or stovetop. 

Stovetop directions. 

Heat oil in skillet then add onions and garlic, saute 2 minutes.  Add ground beef and cook until browned.  Add celery and red pepper, saute 2-3 minutes. 

Add seasonings and saute another 30 seconds. 

Add broth and tomatoes, stirring to combine. 

Add dry pasta and bring to a boil.  Continue cooking on medium heat, stirring occasionally for about 15 minutes or until pasta is cooked and liquid is absorbed. 

Stir in sour cream and cheese then remove from heat. Top with parsley.