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Delicious Instant Pot cheeseburger macaroni served in a bowl

Instant Pot Cheeseburger Macaroni

A comforting one-pot meal combining rich cheddar cheese, seasoned ground beef, and elbow macaroni, made quickly in an Instant Pot for a nostalgic flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound ground beef Can substitute with ground turkey or chicken.
  • 1 onion, diced Yellow or white onion recommended.
  • 2 cloves garlic, minced For added flavor.
  • 1 cup macaroni pasta Elbow macaroni works best.
  • 1 cup beef broth
  • 1 cup shredded cheddar cheese Can swap for other cheeses.
  • 1 tablespoon tomato paste
  • 1 teaspoon mustard Dijon or yellow mustard.
  • Salt and pepper to taste
  • 1 cup milk Whole milk, 2%, or a dairy alternative.

Method
 

Cooking
  1. Set the Instant Pot to sauté, add the ground beef, and cook until browned. Add the onion and garlic, and sauté until translucent.
  2. Stir in the tomato paste and mustard.
  3. Add the macaroni, beef broth, salt, and pepper. Close the lid and set to cook on high pressure for 4 minutes.
  4. Once cooking is complete, do a quick release.
  5. Stir in the milk and cheddar cheese until melted and creamy. Serve warm.

Notes

For a richer result, use half-and-half instead of some or all of the milk, or add 2 oz cream cheese at the end. Leftovers can be stored in an airtight container for 3–4 days. This dish also freezes well for up to 2 months.