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Instant Pot Cheeseburger Macaroni

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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.