Ingredients

• 1 lb lean ground sausage
• ½ C diced sweet onion
• 2 garlic cloves (minced)
• 1 tsp kosher salt
• ¼ tsp black pepper (freshly cracked)
• ½ tsp dry thyme
• 1 T Worcestershire sauce
• 1 can Rotel (10 oz)
• 4 C chicken stock
• 2 C shredded cheddar cheese or cheddar blend
• 1 block cream cheese (8 oz)
• ½ cup sour cream
• 16 oz elbow macaroni (dry)

Directions

• 1. Set to IP to saute.
• 3. Add onion and ground beef. Cook until beef is browned, stirring to break up after a few minutes.
• 4. Add in garlic. Cook, stirring occasionally, just until fragrant.
• 5. Season with salt, pepper, thyme and Worcestershire sauce.
• 6. Stir in can of Rotel
• 7. Pour in ¼ C of liquid to deglaze pot. Scrape up all the tasty bits from the bottom. Then add in the macaroni and remaining liquid.
• 8. Press cancel to stop saute.
• 9. Lock lid into place and seal valve. Using manual button set time to 5 minutes.
• 10. After 5 minutes are up, quick release the steam. Remove cover and add the shredded cheese, cream cheese, and sour cream. Place cover, not locked, back on pot for 2 minutes to help the cheese melt.
• 11. Remove cover, stir, and serve.

Nutrition

Photos