Instant Pot Hamburger Helper
On sauté mode, add olive oil and ground beef to the instant pot and cook until browned
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Sprinkle in cornstarch, onion powder, garlic powder, paprika, and salt
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Stir until well combined, then add beef broth, tomato sauce, and Worcestershire sauce
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Stir to combine and bring the mixture to a boil
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Once boiling, add chickpea elbow macaroni noodles and stir
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Cover and set to sealing. Cook on manual high pressure for 5 minutes
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Once cooked, do an instant steam release. Cook for another 2-3 min on sauté mode stirring constantly
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Once thickened, add cheddar cheese and stir to combine. Full recipe on foodfaithfitness.com !
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