Back to school stress? Don’t worry, you’ve got this! Want another kid-friendly (and adult-friendly) meal? Try Student Stroganoff! 

Prep time: 5 minutes; Cook time: 11 minutes (+5 minutes to get to pressure and 2 minutes resting time); Serves: 4 – 6 people 

What you need:

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups macaroni (or other short pasta)
• 1 can 28 oz (796 ml) diced tomatoes
• 1 1/2 cups chicken stock
• 1 tbsp balsamic vinegar
• 2 tsp My Go-To Spice Mix
• 1 tbsp dried basil
• 1/4 tsp pepper
• salt to taste
• 1/2 cup grated Parmigiano-Reggiano (not shown)
• 5 oz spinach

What you do:

• Put your Instant Pot on Saute – when it says HOT, add the olive oil and the lean ground beef, stirring and breaking it up

• Cook for approximately 5 minutes until no longer pink (do not drain)
• Add the onions and garlic, stir, cook for about 3 minutes

• Turn OFF
• Add the balsamic vinegar, My Go-To Spice Mix, dried basil and pepper, stir

• Add the macaroni and spread across the bottom, add the can of diced tomatoes

• Add the chicken stock and make sure that the macaroni is covered

• Put the lid on and make sure it is set to SEAL.  Set to MANUAL pressure for 3 minutes
• When 3 minutes is up, “QUICK RELEASE” and remove the lid
• Stir in spinach 

• Add grated cheese and stir
• Let it sit a few minutes (1-2) before serving as the sauce will thicken up (want it a little thicker? Put your Instant Pot on Saute and reduce as desired)
• Serve

• Optional: add extra Parmigiano-Reggiano

• Yum! 

• Quick and easy dinner for 4! (or dinner and leftover lunch!)

Yield: 4 - 6

Instant Pot Beef, Tomato and Spinach Pasta

A quick Back to School Instant Pot dinner! Beef, tomatoes, macaroni - they won't even notice the spinach!

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Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups macaroni (or other short pasta)
• 1 can 28 oz (796 ml) diced tomatoes
• 1 1/2 cups chicken stock
• 1 tbsp balsamic vinegar
• 2 tsp My Go-To Spic mix
• 1 tbsp dried basil
• 1/4 tsp pepper
• salt to taste
• 1/2 cup grated Parmiggiano-Reggiano (not shown)
• 5 oz Spinach

Instructions

1. Put you Instant Pot on Saute when it says HOT, add the olive oil and lean ground beef, stirring and breaking them up
2. Cook for approximately 5 minutes until no longer pink (do not drain)
3. Add the onions and garlic, stir, cook for about 3 minutes
4. Turn OFF
5. Add the balsamic vinegar, My Go-To Spice Mix, dried basil, and pepper, stir
6. Add the macaroni and spread across the bottom, add the can of diced tomatoes
7. Add the chicken stock and make sure that the macaroni is covered
8. Put the lid on and make sure it is set to SEAL.  Set to MANUAL pressure for 3 minutes
9. When 3 minutes is up "QUICK RELEASE" and remove the lid
10. Stir in spinach 
11. Add grated cheese and stir
12. Let it sit a few minutes (1-2) before serving as the sauce will thicken up
13. Serve
14. Optional: add extra Parmiggiano-Reggiano