When you combine perfectly cooked Macaroni in an irresistible tomato-based meat sauce, you have what’s come to be known as the classic American Chop Suey. Even better? It’s all gonna be done in one pot thanks to the Instant Pot.
Depending on the region of the US one resides, it also falls under the names of American Goulash or Johnny Marzetti. Whatever you wanna call it, this dish is quick, easy, flavorful and a home-run for the entire family. I’m talking kids of all ages approved.
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced or pressed
- 1 1/2 pounds ground beef or meatloaf mixture (veal/pork/beef)
- 28-ounce can crushed tomatoes
- 8-ounce can tomato sauce (not the same as pasta sauce)
- 3 cups low-sodium beef broth
- 1-2 tablespoons hot sauce (optional)
- 1 tablespoon seasoned salt
- 2 teaspoons Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1/4 teaspoon nutmeg
- 1 pound elbow macaroni
For An Optional Creamy Finish
- 5.2-ounce package of Boursin or Alouette (or 4 ounces of a brick of cream cheese), cut into cubes
- Add the olive oil to the Instant Pot, hit Sauté and adjust so it's on the More or High setting. After 3 minutes of the oil heating add the onion and pepper and sauté for 3-5 minutes, until lightly softened. Add the garlic and sauté for 1 minute more.
- Add the ground beef and, using a mixing spoon or spatula, break it up until the meat begins to crumble and lightly brown - about 3 minutes. It shouldn't be fully cooked at this point (that's what the pressure cooking is for). Do not drain any juices released - we want them in there for more flavor!
- Add in the crushed tomatoes, tomato sauce, broth, hot sauce (if using), seasoned salt, Italian seasoning, black pepper, dried basil and nutmeg. Stir everything together well.
- Add in the macaroni but DO NOT STIR. (Why? Well, there's lots of meat in there already. If you stir the pasta in, you run the risk of clogging the pot when it tries to come to pressure.) Just smooth it out so it's lightly submerged in the sauce.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook for 5 minutes at high pressure. Quick release when done.
- Give everything a final good stir and, if you want that optional, subtle, creamy finish, stir in the Boursin or cream cheese now until melded. Let rest 5 minutes for everything to come together. If you'd rather keep it dairy free and a bit lighter, forgo this and just serve as is!
If you want to make a Chili Mac, try my Chili recipe and serving it mixed in with some pre-cooked macaroni!
The leftovers freeze great!