Risotto with Lemon and Shrimp
Homemade Hamburger Helper
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4-6 servings
|
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:
|
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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