Instant Pot Cheeseburger Macaroni
Instant Pot cheeseburger macaroni is an easy, family friendly meal you can throw together in one pot in under 20 minutes. You'll never believe that you can have the creamiest cheeseburger mac on your table so fast with such little clean up! Perfect for busy weeknights!
Servings: 8
Calories: 583kcal
Ingredients
- 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
Instructions
- On saute mode, cook the onions, bell pepper and ground beef until the ground beef has browned. Drain grease. Return to inner pot.1 green bell pepper, 1 yellow onion, 1 pound ground beef
- Combine next 6 ingredients in Instant Pot inner pot on top of the ground beef mixture. Make sure noodles are all submerged in liquid.3 cups dry elbow noodles, 3 ¼ cup water, ½ teaspoon onion powder, 1 teaspoon dry mustard, ¼ teaspoon pepper, 1 tablespoon butter
- 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.3 ounces cream cheese, 3 cups sharp cheddar cheese, ¾ cup milk
Notes
- Save yourself even more time by buying a blend of diced peppers and onions in the produce department of the grocery store.
- Feel free to play with the seasoning. This is delicious with a teaspoon of hamburger blend added in or a touch of garlic powder.
- Don't substitute different noodles for this. The cook time may change.
Nutrition
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