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.

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

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.

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.

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!

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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!