Instant Pot Cheeseburger Macaroni
This Instant Pot cheeseburger macaroni recipe will take you back to your childhood! Just 10 minutes in your pressure cooker makes this cheesy goulash hamburger helper style pasta dinner that your whole family will love. It's one of our favorite Instant Pot ground beef recipes.
Prep Time15 mins
Cook Time3 mins
Total Time19 mins
- 1 c elbow macaroni uncooked
- 1 c water or can use chicken or beef broth for more flavor
- 1 lb ground beef or turkey
- 3 tbsp olive oil
- 1/3 onion diced (optional)
- 1 tsp salt optional
- 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. Turn instant pot off by pushing the cancel button (important step). Drain grease and return pot.
In a separate bowl whisk together your water & cheddar cheese soup. Pour on top of your ground beef.
Pour your uncooked noodles in and do not stir, just push noodles down gently so they are submerged in the liquid. 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 shredded 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.
Serving: 6oz | Calories: 553kcal | Carbohydrates: 27g | Protein: 26g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 989mg | Potassium: 622mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9.4% | Vitamin C: 0.7% | Calcium: 20.5% | Iron: 12.9%