Instant Pot Cheeseburger Macaroni Food

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.

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:

• 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!

INSTANT POT CHEESEBURGER MACARONI

Steps:

• 1. Turn on the saute option on your Instant Pot and add the oil. Once the insert is heated add the ground beef and brown, breaking it up with a wooden spoon as it cooks.
• 2. Turn off the saute option, remove the insert pot and drain any excess grease. Put the insert back in the Instant Pot and add the onion, seasonings, ketchup, uncooked macaroni and broth, stirring to combine.
• 3. Seal the lid and set the pressure knob on top to sealing. Manually set for 6 minutes. Once it's done, quick release the pressure by moving the knob to venting. Unseal and stir in the cheese till melted and serve.

CHEESEBURGER MACARONI RECIPE

Steps:

• Brown ground beef and drain grease.
• Stir in taco seasoning, tomatoes, beef broth, and macaroni and bring to a boil. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender.
• Melt the butter in a small saucepan.
• Whisk in the flour and cook, whisking for 2-3 minutes until it becomes fragrant and starts to turn a light brown color.
• Whisk in the milk and bring to a boil. Whisk until smooth and mixture starts to thicken. Remove mixture from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.
• Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

INSTANT POT® HOMEMADE HAMBURGER MAC

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef and saute, breaking meat up as it cooks, until browned, about 5 minutes. Remove beef and drain in a colander to remove excess fat.
• Return beef to Instant Pot® and add onion. Cook for 3 minutes. Add taco seasoning, garlic, parsley, and chili powder; cook and stir for 1 minute. Add a dash of beef broth to deglaze the pot, scraping up any brown bits. Add remaining broth and tomatoes. Stir to combine. Mix in macaroni, stirring until noodles are completely submerged in liquid. Close and lock the lid. Turn off Saute mode.
• Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve with a dollop of sour cream.