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    Home » Instant Pot Pasta Recipes » Instant Pot Cheeseburger Macaroni

    Instant Pot Cheeseburger Macaroni

    Published: Jan 18, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy Instant Pot Cheeseburger Macaroni! This quick recipe takes just a few ingredients and about 20 minutes to make a delicious weeknight dinner.

    Dish of instant pot cheeseburger macaroni with a black fork in it.

    Macaroni and cheese is one of my family’s favorite dinners. And it’s so quick and easy to make, especially in the Instant Pot!

    This Instant Pot Cheeseburger Macaroni is a delicious twist on the usual. It’s made entirely in the inner pot, and it only takes about 20 minutes to make, which makes it a great weeknight dinner choice.

    HOW TO MAKE INSTANT POT CHEESEBURGER MACARONI

    Ground beef and onion sauteeing in an instant pot inner pot.

    Press SAUTE. When hot, add ground beef and cook, stirring regularly, until cooked through. You want it to keep moving so that it cooks but doesn’t brown and stick to the bottom of the inner pot.

    Drain the fat and return to inner pot. Stir in onion.

    Cook, stirring regularly, until onion has softened, about 2 minutes. Remove ground beef to a plate.

    Add the pasta to the inner pot and add enough water to cover the pasta by 1 inch. Put the lid on and lock it in place.

    Cooked pasta in an instant pot inner pot.

    Move the pressure release valve to SEALING. Press MANUAL and adjust time to 4 minutes.

    Turn the pressure release valve to VENTING. Drain the pasta, and return to the inner pot.

    Stir in the milk and spices. Press CANCEL.

    Stir in cheese until cheese has melted. Add cooked ground beef mixture back and toss to combine.

    Instant Pot Cheeseburger Macaroni on a blue stoneware plate

    TIPS

    • Ground beef: I like to use 85% lean ground beef. You can use leaner (or less lean) ground beef, if you prefer.
    • Pasta: I usually use cavatappi pasta. I’ve found that it holds us well to pressure cooking. I’ve also used large elbow macaroni. If you use a smaller noodle, you may find that you need to adjust the cooking time.
    • Cheese: Normally, I’m not a fan of using packaged shredded cheese in macaroni and cheese. In my stovetop mac and cheese recipe, I recommend using blocks of cheese. However, store-bought shredded cheese works well in this recipe.
      You can vary the cheese to change the flavor. Sharp cheddar will give you a stronger flavor; mild cheddar a milder flavor. Monterrey Jack and cheddar will give you a nice ooey gooey mac and cheese. We also like triple cheddar cheese blends in this.
      Sometimes I even thrown in some shredded parmesan cheese for a little more bite.
    Plate of cheeseburger macaroni next to a blue napkin.

    MORE INSTANT POT Ground beef RECIPES!

    • Instant Pot Ground Beef Stroganoff
    • Instant Pot Beef and Shells
    • Instant Pot Porcupine Meatballs
    • Instant Pot Philly Cheesesteak Sloppy Joes

    If you’ve tried this Instant Pot Cheeseburger Macaroni recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can FOLLOW ME on PINTEREST or FACEBOOK even more delicious food.

    Dish of instant pot cheeseburger macaroni with a black fork in it.

    Instant Pot Cheeseburger Macaroni

    Easy Instant Pot Cheeseburger Macaroni! This quick recipe takes just a few ingredients and about 20 minutes to make a delicious weeknight dinner.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 3 minutes
    Cook Time: 10 minutes
    Time to Pressure: 10 minutes
    Total Time: 23 minutes
    Servings: 8 servings
    Calories: 529kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Pressure Cooker

    Ingredients

    • 1 pound 85% lean ground beef
    • 1 cup diced white or yellow onion
    • 16 ounces dry shaped pasta1
    • 3-5 cups water
    • 12 ounce can evaporated milk
    • ½ teaspoon dry mustard
    • Salt and pepper
    • 8 ounces shredded Monterrey Jack cheese2
    • 8 ounces shredded Cheddar Cheese

    Instructions

    • Press SAUTE.
    • When hot, add ground beef and cook, stirring regularly, until cooked through. You want it to keep moving so that it cooks but doesn't brown and stick to the bottom of the inner pot.
    • Drain the fat and return to inner pot.
    • Stir in onion.
    • Cook, stirring regularly, until onion has softened, about 2 minutes.
    • Remove ground beef to a plate.
    • Add the pasta to the inner pot and add enough water to cover the pasta by 1 inch.
    • Put the lid on and lock it in place.
    • Move the pressure release valve to SEALING.
    • Press MANUAL and adjust time to 4 minutes.
    • Turn the pressure release valve to VENTING.
    • Drain the pasta, and return to the inner pot.
    • Stir in the milk and spices.
    • Press CANCEL.
    • Stir in cheese until cheese has melted.
    • Add cooked ground beef mixture back and toss to combine.

    Notes

    1. I usually use cavatappi pasta. I’ve found that it holds us well to pressure cooking. I’ve also used large elbow macaroni. If you use a smaller noodle, you may find that you need to adjust the cooking time.
    2. Normally, I’m not a fan of using packaged shredded cheese in macaroni and cheese. In my stovetop mac and cheese recipe, I recommend using blocks of cheese. However, store-bought shredded cheese works well in this recipe.
      You can vary the cheese to change the flavor. Sharp cheddar will give you a stronger flavor; mild cheddar a milder flavor. Monterrey Jack and cheddar will give you a nice ooey gooey mac and cheese. We also like triple cheddar cheese blends in this.
      Sometimes I even thrown in some shredded parmesan cheese for a little more bite.
    3. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 529kcal | Carbohydrates: 50g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 421mg | Potassium: 506mg | Fiber: 2g | Sugar: 7g | Vitamin A: 444IU | Vitamin C: 2mg | Calcium: 480mg | Iron: 2mg
    Tried this recipe?Leave me a comment below to let me know!
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    Reader Interactions

    Comments

    1. Bill

      February 03, 2022 at 9:09 pm

      5 stars
      This was easy and it tasted good.

      Reply
      • Kate

        February 04, 2022 at 3:08 am

        Thank you!

        Reply

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    Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

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