Adapted from sidetrackedsarah.com. This recipe can probably work in any pressure cooker. YMMV
Ingredients
- 8 oz elbow noodles
- 1 lb ground beef
- 1 cup shredded cheese
- 12 oz can enchilada sauce
- 2 cups beef broth or 15 oz can
- 2 Tbsp chili powder
- salt & pepper to taste
- ½ C. sour cream (optional, but not really optional)
Directions
- Brown the meat using the sauté function.
- Drain grease (if any).
- Add chili powder and stir well.
- Add the broth, pasta, and enchilada sauce to the pot. Liquid should barely cover the pasta. If not, add more broth until it does.
- Put on lid, close valve, and cook the pasta on high for 4 minutes.
- When done, let it release naturally for 3-4 minutes, then quick release.
- Open lid and stir in the cheese, salt, and pepper.
- Add sour cream to individual servings, as desired.