Creamy Potato & Hamburger Soup
1 lb Ground Beef
1 White Onion, diced
Garlic Clove
1 cup Velveeta Cheese
2 Cups Frozen Vegetable Mix
6.5 cups Chicken Broth
6 Cups Russet Potatoes –
2 tbsp Cornstarch –
1.5 Cups Milk –
Dried Basil Leaves
Dried Parsley Leaves
In a skillet, brown the ground beef with the onions. Drain. In a stockpot, and fry garlic until brown. Add the fried ground beef. Simmer for a few minutes, then add potatoes, vegetable mix, chicken broth, and basil leaves. Simmer for about six to eight hours or until the
potatoes dissolve in the broth. Take a bowl, add milk and cornstarch and mix it well. Pour this mix into the soup. Stir it for one to two minutes. After that, add the Velveeta cheese and simmer until the Cheese is melted completely. Add parsley leaves and simmer until the desired consistency of the soup is achieved.

Instant Pot Cheesy Ziti
1 1/2 c. chicken broth
1 c. heavy cream or half & half
1 tsp. minced garlic (fresh or dried)
to taste salt and pepper
8 oz. or 2 2/3 c. dry ziti pasta
1 c. red pasta sauce
1 c. shredded Parmesan cheese
1/2 c. shredded mozzarella
Add broth, cream, garlic, salt, pepper and pasta to the Instant Pot™ or electric
pressure cooker, making sure all the noodles are covered. Set pressure cooker to MANUAL for 6 minutes. Once it’s finished, allow the pressure to release naturally for 5 minutes then quick release. Add remaining ingredients to the noodles and serve.