instapot lasagna soup (for a 6-quart instapot)

prep time: 5 minutes
cook time: 40 minutes
total time: 45 minutes
makes 10-12 servings

ingredients
1 lb. lean ground beef
1/2 large onion, diced
4 cloves garlic, minced
1 (15 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
4 c chicken broth
1 T italian seasoning
1 tsp sea salt
black pepper to taste
8 oz. bowtie pasta or lasagna noodles

lasagna soup toppings
ricotta cheese or cottage cheese
mozzarella cheese, shredded
parmesan cheese, shredded
fresh parsley, chopped

directions

1. select “saute” on the instant pot and when the display read “hot,” add ground beef, onion, and garlic. saute until beef is cooked through, stirring as needed. drain excess fat, if needed.
2. if any browned ingredients are stuck on the pot’s surface, add a splash of broth and scrape them with a flat utensil to release them into the ingredients. this is called deglazing and it’s flavor gold.
3. press “cancel” and stir in diced tomatoes (with juice), tomato sauce, tomato paste, broth, italian seasoning, salt, pepper, and pasta noodles. *if using lasagna noodles, break them into small pieces.
4. secure the lid and turn pressure release valve to “sealing” position. select “manual” or “pressure cook” and set the instant pot on “high” pressure for 1 minute. (yes, only 1 minute… the pasta will be perfectly cooked in the time the pot takes to pressurize (about 22 minutes), pressure cook, and depressurize.)
5. when pressure cook cycle is done, you have 2 release options:
   • for al dente pasta, use quick pressure release (QPR) to release steam. (7 minutes)
   • for softer pasta, use natural pressure release (NPR) for 10 minutes, then release the rest of the pressure.
6. serve with all desired toppings.

source

instant pot cheeseburger mac and cheese

prep time: 20 minutes       cook time: 20 minutes       total time: 40 minutes       servings: 4-6

ingredients
1 T olive oil
1 lb. lean ground beef
1 medium sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1.5 tsp paprika
1/2 tsp dried oregano
3 c beef stock
1 (15 oz.) can tomato sauce
16 oz. elbow macaroni
kosher salt & pepper, to taste
1.5 c shredded mild cheddar cheese
1/2 c heavy cream
2 T chopped parsley

directions

1. set instant pot to the saute setting. heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. stir in garlic, paprika, and oregano until fragrant, about 1 minute.
3. stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. press “pressure cook” until you’ve selected “more” and select pressure to “high pressure.” set the timer for 5 minutes. make sure the vent is sealed.
4. when finished cooking, quick-release pressure.
5. stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
6. serve immediately.

source

slow cooker chili mac

prep time: 15 minutes      cook time: 6 hours      total time: 6 hours 15 minutes       servings: 6

ingredients
1 lb. lean ground beef, cooked and drained
1 (16 oz.) can beans, undrained
2 large green bell peppers, chopped
1 large onion, chopped
1 (8 oz.) can tomato sauce (could also substitute with diced tomatoes and some spaghetti sauce)
1 (16 oz.) can of corn
2 T chili seasoning mix
2 garlic cloves, minced
———————————-
1 pkg. elbow macaroni, cooked and drained
salt and pepper to taste
shredded cheese, sliced jalapeno pepper, sour cream, and salsa (optional)

directions

1. in a slow cooker, combine the first 8 ingredients (above dotted line).
2. cover and cook on low for 6 hours or until heated through.
3. stir in macaroni.
4. season with salt and pepper.
5. if desired, top servings with cheese, jalapeno, sour cream, and salsa.

source – taste of home, december/january 2020

meat sauce bolognese by lidia bastianich

prep time: 15 minutes       cook time: 30 minutes (if you don’t let it simmer for hours), 2-3 hours (if you want to let the tastes meld)

ingredients
3 T EVOO
1 medium onion, minced (about 1/2 c)
1 medium carrot, peeled and cut in coins
1/2 c celery, minced
2 tsp kosher salt
1 lb ground beef
1 lb ground pork
1/2 c dry red wine
1 can tomato paste
2 14-oz. cans diced tomatoes
4 dried bay leaves
ground pepper, to taste

directions

1. heat olive oil in a 3 to 4-quart pan over medium heat. stir in the onion, carrot and celery, season them lightly with salt and cook, stirring, until the onion is translucent.
2. crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
3. pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 minutes.
4. stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.
5. cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. this will take about 2-3 hours – the longer you cook it, the better it will become. (most likely, a noticeable layer of oil will float to the top toward the end of cooking. once finished, the oil can be removed with a spoon or reincorporated into the sauce, which is what is traditionally done.)

source

one pot lemon orzo shrimp

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

1. season shrimp with salt and pepper, to taste; set aside.
2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
5. serve immediately.

source and photo