Instant Pot Keema Macaroni
Instant Pot Keema Macaroni
Ingredients
- 1 pound ground beef
- 1 pound macaroni pasta
- 1 tablespoon neutral oil, as needed
- 1 onion, small, chopped
- 1 tablespoon garlic paste, or crushed fresh garlic
- 6 ounces tomato paste
- 1 1/2 tablespoons Keema Masala, or alternative spices
- 2 teaspoons ground coriander, if not using Keema Masala
- 1 teaspoon ground cumin, if not using Keema Masala
- 1/2 teaspoon turmeric, if not using Keema Masala
- 1/2 teaspoon black pepper, if not using Keema Masala
- 1 teaspoon garam masala, if not using Keema Masala
- 1 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1 cup mozzarella cheese, shredded, or any preferred cheese
- 1/2 cup heavy cream, optional
- 1/4 cup parsley, chopped, or cilantro
- 3 cups water, as needed to cover pasta
Instructions
- 1
Place the Instant Pot on sauté mode on high. Add 1 tablespoon of neutral oil, then add the chopped onion. Sauté the onions until they are lightly golden brown, about 5 minutes.
⏱️ 5 min
- 2
Add the garlic paste (or fresh crushed garlic) to the pot and sauté for 30 seconds until fragrant. Then, add the ground beef. Break up the ground beef with a spoon into small pieces to ensure even cooking.
⏱️ 5 min
- 3
Add 1 1/2 tablespoons of Keema Masala. If not using Keema Masala, add 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, and 1 teaspoon garam masala.
⏱️ 1 min
- 4
Season with 1 1/2 teaspoons salt and 1/2 teaspoon red pepper flakes. Mix all the spices and seasonings thoroughly with the beef.
⏱️ 1 min
- 5
Add the 6 ounce can of tomato paste. Mix it into the beef mixture until well combined.
⏱️ 2 min
- 6
Add the 1 pound macaroni pasta to the pot and mix it with the beef and sauce. Then, add enough water to just cover the macaroni. Ensure as much macaroni as possible is submerged under the water, but do not add too much water.
⏱️ 2 min
- 7
Secure the lid on the Instant Pot. Set the valve to sealing. Cook on high pressure for 2 minutes.
⏱️ 2 min
- 8
Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully quick release any remaining pressure.
⏱️ 10 min
- 9
Once the pressure is released, lift the lid. The macaroni should be cooked perfectly. Stir in 1 cup of mozzarella cheese (or your preferred cheese), chopped parsley or cilantro, and the optional 1/2 cup heavy cream.
⏱️ 3 min
- 10
Mix everything together until well combined and the cheese has melted. The dish is now ready to be served and enjoyed.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Keema Macaroni
- 1 pound ground beef
- 1 pound macaroni pasta
- 1 tablespoon neutral oil, as needed
- 1 onion, small, chopped
- 1 tablespoon garlic paste, or crushed fresh garlic
- 6 ounces tomato paste
- 1 1/2 tablespoons Keema Masala, or alternative spices
- 2 teaspoons ground coriander, if not using Keema Masala
- 1 teaspoon ground cumin, if not using Keema Masala
- 1/2 teaspoon turmeric, if not using Keema Masala
- 1/2 teaspoon black pepper, if not using Keema Masala
- 1 teaspoon garam masala, if not using Keema Masala
- 1 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1 cup mozzarella cheese, shredded, or any preferred cheese
- 1/2 cup heavy cream, optional
- 1/4 cup parsley, chopped, or cilantro
- 3 cups water, as needed to cover pasta
Instructions
- 1
Place the Instant Pot on sauté mode on high. Add 1 tablespoon of neutral oil, then add the chopped onion. Sauté the onions until they are lightly golden brown, about 5 minutes.
⏱️ 5 min - 2
Add the garlic paste (or fresh crushed garlic) to the pot and sauté for 30 seconds until fragrant. Then, add the ground beef. Break up the ground beef with a spoon into small pieces to ensure even cooking.
⏱️ 5 min - 3
Add 1 1/2 tablespoons of Keema Masala. If not using Keema Masala, add 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, and 1 teaspoon garam masala.
⏱️ 1 min - 4
Season with 1 1/2 teaspoons salt and 1/2 teaspoon red pepper flakes. Mix all the spices and seasonings thoroughly with the beef.
⏱️ 1 min - 5
Add the 6 ounce can of tomato paste. Mix it into the beef mixture until well combined.
⏱️ 2 min - 6
Add the 1 pound macaroni pasta to the pot and mix it with the beef and sauce. Then, add enough water to just cover the macaroni. Ensure as much macaroni as possible is submerged under the water, but do not add too much water.
⏱️ 2 min - 7
Secure the lid on the Instant Pot. Set the valve to sealing. Cook on high pressure for 2 minutes.
⏱️ 2 min - 8
Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully quick release any remaining pressure.
⏱️ 10 min - 9
Once the pressure is released, lift the lid. The macaroni should be cooked perfectly. Stir in 1 cup of mozzarella cheese (or your preferred cheese), chopped parsley or cilantro, and the optional 1/2 cup heavy cream.
⏱️ 3 min - 10
Mix everything together until well combined and the cheese has melted. The dish is now ready to be served and enjoyed.
⏱️ 3 min