This Instant Pot cheeseburger macaroni recipe will take you back to your childhood! Just 10 minutes in your pressure cooker for this cheesy pasta dish.
So we have made a crockpot hamburger helper recipe before and that was good, but we are huge cheese lovers and love our Instant Pot now too. So….adding lots of cheese was what I was thinking when about when I created this Instant Pot cheeseburger macaroni recipe. I looked at a few of my other recipes to figure out how to make a creamy sauce and bring this childhood favorite back into our house. There are 2 ways to make this. Depending on how you like it I will explain them both. The ingredients are the same basically, but you put them in the pot in different orders depending on how thick you want it. We liked it both ways, a soupier consistency as well as a thicker version.
As with all of my other recipes it is very easy and you only need a few ingredients. You could also use another style of noodle other than elbow macaroni but I had that in the house so that is what I used (I like to use what I already have on hand if possible). If you like a thicker consistency let it sit in the pot for about 5 minutes after you have turned it off. It will thicken quite a bit! If you like it a bit soupier like you see here above then serve and eat immediately. Either way it’s creamy and delicious.
- 1 c uncooked elbow macaroni
- 1 c water
- 1 lb ground beef or turkey
- 3 tbsp olive oil
- 1/3 onion, diced (optional)
- 1 tbsp salt
- 1 tsp garlic powder
- 1 can cheddar cheese soup
- 1/2 - 1 c sour cream (depending on your liking & how thick you want it)
- 1 c cheddar cheese, shredded
Turn your Instant Pot to saute and add your olive oil and ground beef.
Start to brown your beef, then add your diced onions and cook together until ground beef is no longer pink.
Add your water, cheddar cheese soup, and macaroni noodles. Stir.
Close your IP lid and set to manual, pressure, high for 3 minutes.
When done do a slow release meaning barely move your steam valve so the steam comes out slowly, and carefully lift your lid.
Set IP to saute. Add your sour cream and cheese.
Stir slowly and allow it to come to a boil and bubble.
It will thicken a bit after a minute or two. Turn IP off. The longer it sits the thicker it will become too. Serve! (top with more cheese if you're a real cheese lover.
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