Chef Savvy · by Kelley Simmons★ 5.0 (5)
Instant Pot Beefaroni
NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 47%
CARBS 41G38% OF CAL
4G FIBER0G ADDED0G INTRINSIC28G OTHER8G TOTAL SUGAR
FAT 18G38% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall-apart tender chuck roast braised in tomato sauce with vegetables and elbow pasta, all cooked together in an Instant Pot. A hearty, one-pot comfort-food dinner.
mainitaliancasserolepastabeef🥘 pressure cooker
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Nutrition & ingredients
Ingredients
serves 6- 1 lb chuck roast, cubed
- 1 tbsp olive oil
- 3 ribs celery, diced
- 1 onion, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 1/4 cup red wine
- 24 ounces tomato sauce
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp Italian seasoning
- 8 ounces elbow macaroni
- parmesan cheese, for serving
At a glance
PER SERVING · TIME 70M
CAL 22%·PRO 47%
CARBS 41G38% OF CAL
4G FIBER0G ADDED0G INTRINSIC28G OTHER8G TOTAL SUGAR
FAT 18G38% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 1036mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 809mg
- Calcium
- 111mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1036MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.