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Confetti Egg Salad
| 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.