Ingredients
- 1 tablespoon olive oil
- 1 pound 85% lean ground beef
- 2 teaspoons cornstarch
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika powder
- 3/4 teaspoon salt
- 3 cups beef broth (not reduced sodium)
- 1 cup canned tomato sauce
- 2 teaspoons Worcestershire sauce
- 6 ounces chickpea elbow macaroni noodles
- 1/2 cup cheddar cheese grated (optional)
Instructions
- Heat the olive oil on sauté mode and cook the beef until browned, about 5-6 minutes.
- Sprinkle the cornstarch, spices, and salt all over the beef. Then, pour in the broth, tomato sauce, and Worcestershire sauce, and stir until well combined. Bring to a boil.
- Once boiling, stir in the chickpea pasta.
- Cover, set to "sealing" and cook on manual high pressure for 5 minutes.
- Once it's cooked, do an instant steam release. Turn to sauté mode and cook, stirring frequently, until it just begins to thicken (about 2-3 minutes).
- Stir in the cheese, if using and devour!
