Instant Pot Cheeseburger Macaroni

There’s something incredibly comforting about the Instant Pot Cheeseburger Macaroni. On a chilly winter evening, I often find myself reminiscing about the meals that filled my childhood home with warmth and love. This dish embodies that nostalgia, merging the classic flavors of a cheeseburger with the ease of a one-pot meal. It’s the kind of food that wraps you in a cozy hug, evoking memories of family dinners where laughter echoed off the walls and the aroma of melting cheese filled the air. Picture yourself gathering around the table, sharing stories over bowls of creamy pasta, topped with crispy bits of melted cheese. It’s more than just dinner; it’s a celebration of togetherness and comfort.

Key Ingredients for Instant Pot Cheeseburger Macaroni

The ingredients in this dish are the stars of the show, each bringing its own unique flavor and texture to the table. The simplicity of elbow macaroni allows the creamy, cheesy sauce to shine, while the ground beef adds a hearty component to keep you satisfied. Together, they create a delicious harmony that is both filling and comforting.

• 3 tablespoons canola oil: This oil is used to sauté the beef, creating a flavorful base for the dish.
• 1 lb ground beef: The main protein source, giving the dish its hearty essence.
• 1 cup water: Essential for pressure cooking and helps to deglaze the pot.
• 1 small onion diced: Adds sweetness and depth to the overall flavor profile.
• 1 tablespoon minced garlic: Infuses the dish with aromatic flavor.
• 1/2 teaspoon salt optional: Enhances the flavors of the dish.
• 1/4 teaspoon ground black pepper optional: Adds a hint of spice.
• 1 teaspoon mustard powder: Provides a tangy taste that complements the cheese.
• 1 can (10 1/2 oz) cheddar cheese soup: The creamy base that makes this dish indulgent.
• 1 cup chicken or beef broth: Adds moisture and flavor.
• 2 cups elbow macaroni uncooked: The pasta that holds all the delicious flavors.
• 1 cup sour cream: Adds creaminess and tang.
• 1 cup cheddar cheese shredded: A must-have for that cheesy goodness.
• 8 oz Velveeta Cheese: Melts beautifully and adds smoothness to the sauce.

How to Prepare Instant Pot Cheeseburger Macaroni

Cooking the Instant Pot Cheeseburger Macaroni is a straightforward and enjoyable process. With just a few steps, you’ll have a hearty meal ready to serve. Grab your ingredients, and let’s get started!

1. Set your Instant Pot to the sauté function. Wait until it’s hot, then add the canola oil. This will create a nice sear for the meat.
2. Once the oil is shimmering, add the ground beef. Let it cook without breaking it up for about 1 minute. Then, using a wooden spoon, break it down into smaller pieces as it browns. You want it to get a nice color.
3. Add the diced onion and minced garlic to the pot. Cook for an additional 1 to 2 minutes, stirring occasionally until the beef is completely browned and the onion becomes translucent.
4. If you prefer, turn off the Instant Pot by pushing the cancel button. Drain any excess grease from the pot, then return it.
5. Pour in 1 cup of water to deglaze the pot, scraping any bits stuck to the bottom with the wooden spoon. This step is important as it adds flavor and prevents burning.
6. Add the salt, ground black pepper, mustard powder, cheddar cheese soup, and broth. Stir everything well until it’s fully combined.
7. Now, add the uncooked elbow macaroni to the pot. Gently push it down with a spatula or spoon so it’s submerged in the liquid, ensuring even cooking.
8. Close the lid securely, making sure the valve points to sealed. Change the setting to manual and adjust the cooking time to 4 minutes on high pressure.
9. Once the Instant Pot beeps to signal it’s done, allow it to naturally release pressure for 5 minutes. After that, perform a quick release by changing the valve to vent position. Carefully remove the lid and stir the contents.
10. Set the Instant Pot back to sauté mode. Add the sour cream and stir until combined.
11. Turn off the Instant Pot. Then add the Velveeta cheese and shredded cheddar cheese. Place the lid back on for 1 minute to allow the cheese to melt.
12. Remove the lid and give everything a gentle stir to combine the cheeses into the sauce. If you prefer a creamier texture, you can add a little more broth and adjust the seasoning if needed.
13. Serve hot, topped with freshly chopped parsley for an added touch!
14. When reheating, you can add some milk, cream, or broth to keep it creamy and delicious.

Tips for Success

To ensure your Instant Pot Cheeseburger Macaroni turns out perfectly every time, here are some helpful tips:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or broth for creaminess.
• Freezing: You can freeze the dish for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Pairing: This dish pairs wonderfully with a simple salad or roasted vegetables for a balanced meal.
• Spice it Up: For a kick of heat, add diced jalapeños or hot sauce to the mixture before sealing the lid.
• Cheese Variations: Feel free to mix different cheeses for added flavor. Gouda or Monterey Jack can add a delicious twist!

Great Combinations for Instant Pot Cheeseburger Macaroni

Serving the Instant Pot Cheeseburger Macaroni can be as delightful as cooking it! Here are some great ways to enjoy this comforting dish:

• With Green Salads: Serve alongside a fresh green salad dressed with a light vinaigrette to balance the richness of the macaroni.
• As a Side Dish: This dish can be served as a hearty side at barbecues or gatherings.
• Perfect for Game Days: It’s an ideal dish to serve during game days, allowing guests to enjoy a bowl while cheering on their favorite team.
• Lunch or Dinner: Great for lunch or dinner, the creamy macaroni can easily satisfy cravings at any time.
• Storage Tips: Make sure to store any leftovers in an airtight container to maintain freshness and flavor.
• Seasonal Pairing: During winter, enjoy it with a warm slice of garlic bread or buttery biscuits for a comforting meal.

FAQ

Conclusion

The Instant Pot Cheeseburger Macaroni is special because it combines the nostalgia of classic cheeseburgers with the simplicity of a one-pot meal, making it perfect for family dinners or gatherings. I encourage you to try it tonight; you’ll find it not only easy to prepare but also wonderfully comforting. It’s the perfect way to bring everyone together over a delicious and satisfying meal.

Instant Pot Cheeseburger Macaroni

The ultimate comfort food, Instant Pot Cheeseburger Macaroni combines creamy cheese and tender pasta with hearty beef, making it an easy weeknight dinner. With just one pot, enjoy all the rich flavors of a cheeseburger in a deliciously creamy mac and cheese dish. Perfect for satisfying cravings!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons canola oil
• 1 lb ground beef
• 1 cup water
• 1 small onion diced
• 1 tablespoon minced garlic
• 1/2 teaspoon salt optional
• 1/4 teaspoon ground black pepper optional
• 1 teaspoon mustard powder
• 1 can (10 1/2 oz) cheddar cheese soup
• 1 cup chicken or beef broth
• 2 cups elbow macaroni uncooked
• 1 cup sour cream
• 1 cup cheddar cheese shredded
• 8 oz Velveeta Cheese

Equipment

• Cutting Board
• Saucepan
• Wooden Spoon
• Chef's Knife
• Instant Pot

Method

 

1. Set your Instant Pot to the sauté function. Wait until it’s hot, then add the canola oil. This will create a nice sear for the meat.
2. Once the oil is shimmering, add the ground beef. Let it cook without breaking it up for about 1 minute. Then, using a wooden spoon, break it down into smaller pieces as it browns. You want it to get a nice color.
3. Add the diced onion and minced garlic to the pot. Cook for an additional 1 to 2 minutes, stirring occasionally until the beef is completely browned and the onion becomes translucent.
4. If you prefer, turn off the Instant Pot by pushing the cancel button. Drain any excess grease from the pot, then return it.
5. Pour in 1 cup of water to deglaze the pot, scraping any bits stuck to the bottom with the wooden spoon. This step is important as it adds flavor and prevents burning.
6. Add the salt, ground black pepper, mustard powder, cheddar cheese soup, and broth. Stir everything well until it’s fully combined.
7. Now, add the uncooked elbow macaroni to the pot. Gently push it down with a spatula or spoon so it’s submerged in the liquid, ensuring even cooking.
8. Close the lid securely, making sure the valve points to sealed. Change the setting to manual and adjust the cooking time to 4 minutes on high pressure.
9. Once the Instant Pot beeps to signal it’s done, allow it to naturally release pressure for 5 minutes. After that, perform a quick release by changing the valve to vent position. Carefully remove the lid and stir the contents.
10. Set the Instant Pot back to sauté mode. Add the sour cream and stir until combined.
11. Turn off the Instant Pot. Then add the Velveeta cheese and shredded cheddar cheese. Place the lid back on for 1 minute to allow the cheese to melt.
12. Remove the lid and give everything a gentle stir to combine the cheeses into the sauce. If you prefer a creamier texture, you can add a little more broth and adjust the seasoning if needed.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or broth for creaminess.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.