Cheeseburger Macaroni In The Instant Pot Food

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:

• 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.

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!

ONE-POT CHEESEBURGER MACARONI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.