Instant Pot Sloppy Joe Casserole
Equipment
Ingredients
- 4 cloves minced garlic
- ⅛ cup diced white onion
- 16 ounces extra lean ground beef 96% fat-free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 ounces pasta dry, elbow
- ⅛ cup Worcestershire sauce
- ⅛ cup sugar free ketchup G Hughes
- 1 tablespoon Splenda
- 1 can diced tomatoes 14.5 oz
- ¼ cup sweet corn kernels canned
- 1 cup chicken broth low sodium
- 2 ounces ⅓ less fat cream cheese
- ¼ cup reduced fat, 2% milk cheddar cheese
Instructions
- Spray the Instant Pot with cooking spray. Set to saute setting and heat up.
- Once heated, add minced garlic and diced onion and saute for about a minute or two.
- Add ground beef and season with the seasonings. Break up the ground beef as it cooks. Cook for about 5 minutes, while continuing to break up, until about halfway cooked.
- Turn off the Instant Pot.
- Add pasta noodles, dry on top of the beef.
- Add in Worcestershire, ketchup, Splenda, tomatoes, broth and corn kernels. Stir to combine, trying not to disturb the pasta.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 4 minutes and start it.
- Once the timer goes off, vent and de-pressurize the instapot then open the lid.
- Add in cream cheese and shredded cheese, stirring to combine.
💚: 9
💙: 9
💜: 5 (if using whole wheat pasta)
✔️: 235 calories
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