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Vortex Plus - Herb-Roasted Turkey Breast
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4-6 servings
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Ingredients
For pot:
- 1 lb ground beef preferably 93% lean
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 cups beef broth
- 16 oz elbow macaroni
For sauce:
- 1 cup half and half
- 10 ounce Cheddar cheese shredded
- 3 ounce American cheese cut into strips (from the deli, not the kind that comes in cellophane!)
- 2 cups fresh spinach finely chopped (optional)
- 2 tsp kosher salt or to taste
- 1/2 tsp pepper or to taste
- Additional shredded cheese for garnish if desired
Ingredients
For pot:
For sauce:
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Instructions
- Using the display panel select the SAUTE function.
- Add ground beef, onion powder and garlic powder to the Instant Pot. Cook and stir until no pink remains.
- Press Cancel Pour in pasta and broth, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the remaining pressure.
- Stir in half and half, then stir in the cheese, a little at a time, until melted. Season with kosher salt and pepper.
- Just before serving, fold in chopped spinach, if using. Top with additional cheese for garnish, if desired.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Fantastic food!!! This is a keeper for sure!!
Final product didn’t particularly turn me on.
This was the second meal I have made in my IP and, according to my 4.5 year old son, it it “super yummy for my tummy.” Kid tested and approved! Did not have elbow mac on hand so I substituted cellentani. It wasn’t done at 4 minutes; added another cup of broth and setbit for another 2 minutes…and voilá!
It took longer to cook pasta. Wasn’t sure if you cooked pasta first. I heard you don’t.
Also my second IP meal! It was easy and tasty! I did have to cook it a full 8min(vs 4)to get the noodles fully cooked.
The whole family loved it!
25 minutes from start to eating. Just one pot/lid, and bowls to cleanup.
I would set the PRESSURE setting to HIGH.
Not one of my favorites.
I made some except minor changes because of the type of noodle I had (wheat penne) and I didnt have dijon mustard. I added an extra two cups of water because I have an 8qt Duo and the noodle type requires more. I added some mustard powder. Since I didn’t know how much to add, I did 1/3 tsp. I was afraid to do too much!
At the end, I found the taste a bit bland, (maybe because of not the right mustard…) so I added some garlic spread seasoning and 1/2 cup parmesan cheese.
Very good! My noodles were perfectly done after 4mins. I made sure all the noodles were submerged prior to setting the pressure time. Used Velveeta rather then American cheese because that is what I had. Very simple recipe and very filling.
Good for quick lunch
I substituted real chopped onion, real garlic – peas instead of spinach and condensed mushroom soup instead of half and half. Quite flavourful and less salty.
I made this and founf that it is ok i will make it again and will play with the spices a kittle more and will probably add some real onion and additional seasonings otherwise i loved the cheesienessss!!!!
Hi Gizmodinx,
Not everyone’s taste preferences are the same but we try and provide great recipe.
We encourage you to experiment and alter recipes for your preference. Keep in mind some alterations may have an affect on the cooking time.
Did 2lbs of beef and use egg noodles and add a can of golden mushroom. 4 cups of beef broth. Turned out amazing!
A winner!
Not a fan… only my 6 year old liked it.
I really liked it. I will be making it again. I did change: the meat to black angus 98%, Organic Coconut/almond creamer, real garlic & onion, added Turmeric, 2 small Zuchini sliced, coconut oil & Hot Sauce.
Not a bad recipe. Edible as my husband would say. I used everything listed in the recipe. However my noodles werent even close to being done! I had to cook the noodles and it took an additional 20 minutes and also had to add 1 1/2 cups water to get it to cook.
Kosher salt and mixed shredded cheese added flavor. Probably would cut back salt to 1/2 of what is listed
I modified based on others comments.
Instead of onion spice and garlic powder i add diced onion, diced celery, chopped garlic. I used canned campbells mushroom soup instead of half and half and added sliced mushrooms. Topped with slivered parmesan cheese to serve instead of american cheese.
I added the recipes two tsp of salt and found it too salty. Next time i would leave out salt as the soup and beef broth probably had enough salt already.
This is Ridiculously good, cheap and EASY! I make this once a week with various and assorted combinations. If only ALL cooking was this easy.
Tastes good, VERY heavy. Not that creamy, more paste-like. I added a splash more half n half and still had a pasty consistency. I also cooked the noodles for only 3 minutes and i think 4 would have made them mushy
Super easy and delish! I ended up using 2 1/2 cups of beef broth and the noodle were not quite done enough (i used an 8 qt duo). I used low fat half and half and uses about 2 1/4 cups and it mixed well. I let it sit like that with the lid on for about a half hour and the noodles finished cooking in the sauce and were perfect. Next time i make it i will use 3 to 3.5 cups of broth and cook for 6 minutes instead of 4. It was a huge hit with my family!
The pasta turned out hard for me, flavor was good. Maybe more time on the pasta step?
Hi Mri.Tech,
If the pasta was dry it was most likely not enough liquid for the type of pasta used. Different pasta requires different amount of liquid as some absorb more that others.
I put the noodles in for 7-8 minutes with 2.5 cups of beef broth & it comes out perfect. I also then scooe it into an 8×8 pan and put it in the over with a layer of gouda cheese and some panko on top for a crispy topping. all time family favorite!