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This recipe is relatively quick and easy to make with an Instant Pot. Many of the ingredients you may already have in your pantry. Perfect for a winter night!

Ingredients

1 lb ground beef

1 box elbow macaroni

1 can enchilada sauce

1 can Rotel (undrained)

1-1/2 cups water

1 onion, diced

2–3 Tbsp cream cheese

1 Tbsp sour cream

1–2 cups shredded cheese

Chili powder

Cumin

Garlic powder or fresh garlic

Paprika

Salt and pepper

Fresh cilantro for topping

Directions

Start by browning ground beef and onion directly in the Instant Pot using sauté mode. Turn off sauté and pour in water, scraping the bottom well so nothing sticks. 

Spread the dry elbow macaroni evenly over the beef without stirring. Pour enchilada sauce over the pasta, followed by the Rotel and your spices. Keep the layers intact so the pasta cooks evenly.

Seal the lid and cook on high pressure for two minutes. Let the pot come to pressure, then quick release. When you open it, stir everything together.

Fold in cream cheese, sour cream, and a generous handful of shredded cheese. Stir until melted and creamy. Finish with chopped cilantro and more cheese if you want it extra comforting. The result is rich, slightly spicy, creamy, and deeply satisfying without much effort.