Homemade Hamburger Helper Cheeseburger Macaroni in the Instant Pot. Easy step-by-step instructions.
Shopping List:
2 tbsp. olive oil
1 lb. 80/20 ground chuck
4 cups water with 2 heaping tablespoons of Better Than Bouillon Beef flavor or just use box beef broth
1 tablespoon of onion powder
1 teaspoon smoked paprika
1 teaspoon dry mustard
2 teaspoons garlic powder
salt/pepper to taste
3 cups dry large elbow macaroni
2 cups shredded cheddar (the grated block cheese melts better)
1/2 cup heavy cream
Parsley for garnish
Instructions:
Remove the lid from the Instant Pot.
Press the saute button and adjust to high heat then press start.
The the display reads hot, add the oil then add the ground beef. Cook 8-10 minutes or until browned. Drain excess grease, if necessary.
Add a little broth and use a wooden spoon to scrape the bottom of the pot to deglaze.
Add the seasonings and stir.
Add the macaroni on top. Do not stir.
Add the broth to where it is barely above the level of the macaroni.
Press cancel to end the saute function.
Replace the lid making sure the valve/switch/knob is set to the seal position.
Press the pressure cook/manual button and adjust to high pressure.
Adjust cook time to 3 minutes. Press start.
When the cook time is done, allow the pot to naturally release pressure for 5 minutes then do a quick release by moving the valve/switch/knob to the vent position. Wait for the lid pin to drop before removing the lid.
Remove the lid and stir.
Add the cheese and the cream and stir until all the cheese has melted.
Garnish with parsley.
Serve and enjoy!
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