Instant Pot Cheeseburger Macaroni is a homemade version of hamburger helper made entirely in the pressure cooker. A perfect family dinner that is quick and easy to get on the table.
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Why We Love Instant Pot Cheeseburger Macaroni
- Quick dinner that is on the table in 30 minutes, which is perfect for busy weeknights.
- This easy recipe is family friendly! The whole family, kids and adults, are going to love this meal.
- Made entirely in the instant pot makes clean up a breeze.
- Ditch the boxed stuff from the grocery store! This homemade version is better for you and much more delicious!
- This is comfort food at its finest. A great recipe to celebrate the nostalgia of your childhood.
Instant Pot Hamburger Helper Ingredients
- Ground Beef
- Onion
- Minced Garlic
- Salted Butter
- Salt
- Black Pepper
- Paprika
- Mustard Powder
- Chicken Broth
- Macaroni Noodles
- Sharp Cheddar Cheese
- Co-Jack Cheese
- Milk
- Chopped Dill Pickles
Substitution Suggestions
- Ground Beef: I like to use lean ground beef, but you can use 80/20 beef. Just drain some of the excess fat and then add the butter. Ground turkey is also a great substitute to make the meal a little lighter.
- Onion: The onion creates a lot of the flavor you'll need in this recipe. You can replace the chopped onion with 2 teaspoons of onion powder added with the rest of the spices.
- Minced Garlic: If needed, you can use 1 teaspoon of garlic powder added with the rest of the spices.
- Salted Butter: Unsalted butter can be used. Add an extra pinch of salt with the rest of the spices.
- Mustard Powder: I prefer to use mustard powder over wet mustard. However, you can use a tablespoon of yellow mustard or dijon mustard.
- Chicken Broth: Beef broth will work, as well as water mixed with chicken bouillon or beef bouillon.
- Macaroni Noodles: Any short cut pasta will work. Small shells or medium shells, rotini, fusilli, and farfalle are all good options.
- Shredded Cheese: I like to use the classic sharp cheddar cheese with a mix of co-jack. You can use your favorite cheese. Gouda, any type of cheddar, Monterey jack and pepper jack are all yummy options.
- Milk: Any type of milk will work. Heavy cream, half and half, whole milk, or a plant based milk will all work.
This instant pot cheeseburger pasta is an insanely delicious recipe. The entire family is going to declare this one of their favorite meals, so you might as well add it to your weekly meal plan.
How to Make Instant Pot Cheeseburger Macaroni
- Set the instant pot to sauté mode and add the salted butter, ground beef and diced onions. Crumble and sauté the beef and onions until the hamburger is no longer pick and the onions are translucent.
- Stir in the minced garlic and cook for one minute or until garlic is fragrant.
- Next, stir in the spices: salt, black pepper, paprika and mustard powder.
- Deglaze the pot with the chicken broth and scrape the bottom of the pot.
- Pour in the elbow macaroni. Do NOT stir. Simply push the dry pasta down so it is almost all completely covered with liquid.
- Turn the instant pot off and put the lid on. Turn the valve to the sealing position.
- Set the instant pot to manual high pressure for 5 minutes.
- Once the 5 minute cook time is done, carefully do a quick release to let out all the steam. Once the pin has dropped, remove the lid.
- Stir the pasta around so it is not stuck together.
- Add a handful of cheese and stir it together until its melted. Repeat until all the cheese is added and melted.
- Finally, stir in the milk to make it nice and creamy.
- Garnish with chopped dill pickles, serve and enjoy!
What to Serve with Cheeseburger Macaroni
This homemade hamburger helper is a complete meal, however I like to serve a side salad or a side of vegetables with it. Here are some of our favorites:
- Roasted Brussels Sprouts
- Air Fryer Green Beans
- Roasted Broccoli and Cauliflower
- Easy Roasted Carrots
- Creamy Tomato Cucumber Salad
If you love quick and easy one pot meals check out these delicious skillet meals: Homemade Hamburger Helper, Skillet Goulash, Taco Pasta Skillet, and Easy Skillet Lasagna.
Storing Hamburger Helper
Storing: Any leftover instant pot cheeseburger macaroni that has been cooled can be stored in an airtight container in the fridge for 3-4 days.
Freezing: You can also freeze the leftovers. Place the cooled cheeseburger macaroni in a freezer safe airtight container, label, date and freeze. It will last in the freezer for at least 4 months.
Thawing: Thaw overnight in the fridge or in the microwave on the defrost setting.
Reheating: Using a microwave safe bowl, add the cheeseburger macaroni and a little touch of milk to loosen up the sauce. Then reheat starting at a minute, stir and then keep reheating in intervals of 30 seconds until completely warmed through. You can also reheat over low heat on the stove, also adding a little bit of milk, broth or water to help maintain it's creaminess.
Tips for Instant Pot Cheeseburger Macaroni Recipe
- Read the back of the box of pasta to see how many minutes it suggests to get al dente pasta. Reduce that time by half and set it as your cook time on the pasta. Some pasta may require less time than others, and I would hate for you to end up with mushy pasta.
- Shred your own cheese. It melts better. The shredded stuff in the package has anti-caking agents on it and it prevents the cheese from melting smoothly and will ultimately make your cheese sauce grainy.
- Let the milk sit at room temperature while the pasta cooks. This helps everything blend together and keeps the cheese from seizing or clumping.
- Stir in cheeses and milk separate. If you add it all in at once, it will create a lumpy mess.
- Only add a handful of cheese at a time, stirring it so it all melts. You don't want to add it all at once. It will create a ball of cheese, your noodles will break apart as you keep trying to stir the ball away, and you'll end up with a mushy mess.
- If the sauce is a little too thick, add some more milk to thin it out.
Other Delicious Instant Pot Dinners:
- Spaghetti and Meat Sauce
- Mac and Cheese
- Porcupine Meatballs
- Easy Pot Roast
- Chicken Stew
- Teriyaki Chicken
- Split Pea Soup
Instant Pot Cheeseburger Macaroni
Equipment
Ingredients
- ¼ cup salted butter
- 1 pound ground beef
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon mustard powder
- 4 cups chicken broth
- 16 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded co-jack cheese
- 1 cup milk
- ½ cup chopped dill pickles, for garnish
Instructions
- Set the instant pot to sauté mode and add the salted butter, ground beef and diced onions. Crumble and sauté the beef and onions until the hamburger is no longer pick and the onions are translucent.
- Stir in the minced garlic and cook for one minute or until garlic is fragrant.
- Next, stir in the spices: salt, black pepper, paprika and mustard powder.
- Deglaze the pot with the chicken broth and scrape the bottom of the pot.
- Pour in the macaroni. Do NOT stir. Simply push the pasta down so it is almost all completely covered with liquid.
- Turn the instant pot off and put the lid on. Turn the valve to the sealing position. Set the instant pot to manual high pressure for 5 minutes.
- Once the 5 minute cook time is done, carefully do a quick release. Once the pin has dropped, remove the lid. Stir the pasta around so it is not stuck together.
- Add a handful of cheese and stir it together until its melted. Repeat until all the cheese is added and melted.
- Finally, stir in the milk to make it nice and creamy.
- Garnish with chopped dill pickles, serve and enjoy!
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