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4.25 from 4 votes

Instant Pot Cheeseburger Macaroni

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Calories: 583kcal


  • 1 pound ground beef
  • 1 green bell pepper diced
  • 1 yellow onion diced
  • 3 cups dry elbow noodles
  • 3 ¼ cup water
  • ½ teaspoon onion powder
  • 1 teaspoon dry mustard
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 3 ounces cream cheese
  • ¾ cup milk
  • 3 cups sharp cheddar cheese shredded


  • On saute mode, cook the onions, bell pepper and ground beef until the ground beef has browned. Drain grease. Return to inner pot.
  • Combine next 6 ingredients in Instant Pot inner pot on top of the ground beef mixture. Make sure noodles are all submerged in liquid.
  • Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 4 minutes.
  • Allow for a quick pressure release and then add in the remaining ingredients, stirring in the cream cheese and cheddar cheese to melt with the pasta, and then adding in the milk a little at a time.


Calories: 583kcal | Carbohydrates: 43g | Protein: 29g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 367mg | Potassium: 403mg | Fiber: 2g | Sugar: 4g | Vitamin A: 703IU | Vitamin C: 13mg | Calcium: 371mg | Iron: 2mg