Cheeseburger Macaroni In The Instant Pot Recipes

INSTANT POT CHEESEBURGER MACARONI

Steps:

• Add ground beef to the insert pot of an Instant Pot. Use the Saute setting to brown beef, breaking it apart as it cooks. Once browned, drain off any excess grease and return beef to insert pot, spreading it evenly across bottom of the insert pot.
• Layer the macaroni on top of the ground beef. Do not stir.
• Add garlic powder, onion powder, steak seasoning, and Worcestershire sauce. Do not stir.
• Pour in tomatoes and enough water to just barely cover the macaroni (for me, this was about 1 2/3 cups, but you may need a little bit more or less). If necessary, gently press down any noodles to ensure they are covered with liquid.
• Close the lid and set the vent to the sealed position.
• Using the manual setting at high pressure, select a 4 minute cook time.
• Once cook time is complete, allow a 5 minute natural release, followed by a quick release of remaining pressure.
• Stir in the condensed soup until well combined. Add in shredded cheese, stirring until melted and combined.
• Serve and enjoy!

INSTANT POT CHEESEBURGER MACARONI

Steps:

• Set instant pot to sauté and brown the ground beef. Add spices.
• Pour beef broth in and add pasta. Seal the lid and pressure valve close. Set to pressure cook on high for 6 minutes.
• Manually release pressure valve and open lid. Stir in cheeses.

INSTANT POT CHEESEBURGER MACARONI

Steps:

• Turn on the pot's Sauté setting. When it is hot, add the ground beef and onion. Cook, stirring occasionally, until onions are tender, translucent, and the meat is browned.
• Add garlic. Stir.
• Add all of the spices after browning the meat.
• Add the hot sauce, if using, Dijon, and broth. Stir.
• Put a glass lid, or other lid on to let the broth heat up to almost a simmer. If you have to use the IP's lid, make sure it is on Venting.
• Next, remove glass lid and add the macaroni and make sure it is submerged.
• Close the IP lid and set the steam release knob to the Sealing position. Then cancel the Sauté setting.
• Press the Pressure Cook (or Manual) button, or dial, then the +/- button or dial to select 4 minutes (or 1/2 the cook time your pasta's package directions indicate). The pot will take a few minutes to come to pressure.
• When the cook cycle is finished, turn the pot off and do a Controlled Quick Release* (explained below) of the pressure.
• *A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
• When the pin in the lid drops down, remove the lid and stir the pasta.
• Stir in the cheeses and then add as much milk as you want to make it as saucy as you like.
• Add optional garnish and serve hot.

CHEESEBURGER MACARONI IN THE INSTANT POT

Steps:

• If ground beef is frozen, pour 1 cup water into the Instant Pot, put on the lid, make sure the valve is on "seal", and select 25 minutes on "high" manual mode. Ground beef should be fully cooked before moving forward.
• If starting with thawed ground beef, turn the "saute" setting on and cook the ground beef, garlic powder, and onion powder until beef is no longer pink.
• Next add in broth, elbow macaroni, can of cheddar cheese soup and salt/pepper if desired.
• Lock lid and close the valve to "seal" and cook for 4 minutes on manual "high" setting. The pressure cooker will take about 5 minutes to seal, 4 minutes to cook and then quick release the valve to let the pressure out.
• Add in 2 cups of shredded cheddar and stir until melted.
• Divide and sprinkle on remaining shredded cheddar on to each serving, for extra cheesy goodness!
• Tip: Get creative by sprinkling on seasonings like garlic pepper seasoning, hot sauce, and anything else that you love, to add more flavor!

INSTANT POT CHEESEBURGER MACARONI

Steps:

• Using the saute setting on the Instant Pot, brown the ground beef. When the ground beef is done cooking, scrape the bottom of the Instant Pot liner to make sure there are no burned bits on the bottom. Drain fat if needed (see notes).
• Cancel the saute setting. Add the paprika, onion powder, garlic powder, mustard powder, salt, and black pepper to the pot, stirring to coat the ground beef.
• Add the elbow macaroni, beef broth, butter, submerging the macaroni in broth but do not stir (this could cause a burn error).
• Close the Instant Pot lid and cook on HIGH pressure for 5 minutes. It will take about 10 minutes to come to pressure before the cook time begins.
• When the cooking time is complete, follow by a quick release. Stir in the shredded cheddar cheese and heavy whipping until the cheese is melted.