Delicious chicken soup with tortellini, spinach, and chicken thighs. Put some Parmesan cheese on top.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 pound lean ground beef
- 1 cup finely diced onion
- 2 tablespoons taco seasoning mix
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon chili powder
- 2 cups beef broth
- 2 cups canned diced tomatoes, with juices
- 2 cups elbow macaroni
- ½ cup sour cream (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add beef and saute, breaking meat up as it cooks, until browned, about 5 minutes. Remove beef and drain in a colander to remove excess fat.
- Return beef to Instant Pot and add onion. Cook for 3 minutes. Add taco seasoning, garlic, parsley, and chili powder; cook and stir for 1 minute. Add a dash of beef broth to deglaze the pot, scraping up any brown bits. Add remaining broth and tomatoes. Stir to combine. Mix in macaroni, stirring until noodles are completely submerged in liquid. Close and lock the lid. Turn off Saute mode.
- Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve with a dollop of sour cream.
- I made my own taco seasoning and used the recipe “Taco Seasoning 1” from Allrecipes.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 670 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
So quick and easy. All of my family members LOVE this dish!
Mine turned out more like taco soup. I removed some of the liquid and added a cup of cheddar cheese. I also added some bell pepper. Still tasty. Wondering if it would be better to just boil the noodles and decrease the liquid?
Made as written and it was excellent. I used a can of Rotel for the tomatoes and melted in some shredded cheddar before serving. This will go into the regular rotation.
I doubled the recipe and it was awesome. The diced tomatoes I used were two 14.5oz cans of Hunt’s Fire Roasted, to add some extra southwestern flair. I added grated extra sharp cheddar cheese at the end. This is now on my list of favorite recipes. I’ll definitely make it again.
I added a few mini yellow & orange bell peppers. Served with garlic bread, shredded cheese & sour cream. I thought it was really good!
This recipe is totally bogus. I followed it exactly and the burn light came on my Instant pot. I should have known better; the liquid ratios are off. I should have known better.
Very good, easy and quick meal. Perfect for a busy weekday meal. I also added black beans to mine, a great addition.
Amazing dish! I added green peppers & a little bit of onion powder. When finished I topped with freshly graded cheddar. It was a hit in my home!
This meal was VERY easy to make and the family loved it.
It was yummy like a taco soup. I made it exactly as the recipe called except I used rigatoni noodles because that’s what I had on hand. I did add cheese to the top. It was more of a soup than a goulash type. This would be very kid friendly
We loved the taste of this recipe! However, we did get a ‘Food Burn’ on our instant pot. Sadly, we didn’t catch the 2 ‘cups’ diced tomatoes and put in 2 cans diced tomatoes. Will make again – assuming we can figure out the ‘Food Burn’ warning!
My family loves it. I listened to other reviewers and cut down on the amount of pasta and I added cheese. For 3 of us, it made about 5 servings so there wasn’t really much left over. Next time I will double the recipe.
I made it exactly as instructed and couldn’t be happier. It’s a delicious and easy substitute for chili mac. Bonus: these ingredients are things I already have on hand. Nice job!
I used the Allrecipes taco seasoning. The recipe was very easy to make. I forgot the cheese but stirred it in when I opened the lid. I love it
Next time I’ll leave out the sour cream. Used Rotel Original for the tomatoes and added some cheddar. Listened to other and lessened the pasta… used about 1 & 1/2 cups of shells that I brought back from Naples, Italy! Wonderful.
Great and easy dinner. This was a hit at my house. I thought for sure I would have leftovers the day after but nope, all gone in one day!
I added a red bell pepper to the diced onion and pre sauteed them on low in the IP before adding the hamburger. Last but not least I added 1 extra cup of beef stock to ensure the pasta had enough liquid to cook properly, went 4 mins with a 5 min NPR. I also added 2 cups of shredded cheddar cheese to mine and stirred it through before serving. My husband and I really loved it!
My family loves this!!! I was very surprised, because I have a family of picky eaters.
Very easy & yummy. The only change I had was I used Rotel tomatoes with chilies instead of just the plain tomatoes. Oh! And I didn’t have macaroni so I substituted shells.
Family loved it! All pantry staples and 3 minute cook time with 5 minute natural release was perfect! Maybe add some green pepper next time, but it was yummo!
Fair. IMO too much noodles and I’d definitely add some cheese and some bell pepper if I make it again.