This Instant Pot Cheeseburger Mac and Cheese Recipe might give you a bit of a flash back of the hamburger helper that many of us used to eat when we were younger, broke, and just didn’t know how to cook…but when you add in all of these tasty other ingredients like the lettuce or chopped spinach and tomato, you won’t even remember that dancing little potholder!
I topped mine with chopped spinach because I love spinach, but you can use lettuce as well. Also, I always buy extra lean ground beef so I don’t have to drain it from the pan. I just feel like it’s a healthier meat overall and also makes it easier when you’re making a recipe to not have to drain it. You can certainly use a higher fat content ground beef, but you’ll probably want to drain it before continuing to cook it.
Instant Pot Cheeseburger Mac and Cheese Recipe
Ingredients:
- 1 lb extra lean ground beef
- 1 small onion, diced
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 1 box, 16 oz, dry pasta (medium shells)
- 4 cups chicken broth
- 2 cups water
- 1 can, 14 oz, evaporated milk
- 2 cups shredded cheddar cheese
- chopped fresh tomatoes
- shredded spinach or lettuce
- salt and pepper
Directions:
Place ground beef, onion, garlic and butter in instant pot. Use the sautee function on the instant pot to brown the beef and cook the onions.
Add pasta, chicken broth and water to the pot.
Place the lid onto the pot and close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes.
When cooking cycle has finished, quick release the pressure valve to release steam. Open the instant pot and stir in evaporated milk and cheese until all cheese is melted. Season with salt and pepper.
Serve topped with fresh tomatoes and shredded lettuce.
This Instant Pot Cheeseburger Mac and Cheese Recipe serves 6-8, depending on portion size. Enjoy!
To print this Instant Pot Cheeseburger Mac and Cheese Recipe, click here!
- 1 lb extra lean ground beef
- 1 small onion, diced
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 1 box, 16 oz, dry pasta (medium shells)
- 4 cups chicken broth
- 2 cups water
- 1 can, 14 oz, evaporated milk
- 2 cups shredded cheddar cheese
- chopped fresh tomatoes
- shredded spinach or lettuce
- salt and pepper
- Place ground beef, onion, garlic and butter in instant pot. Use the sautee function on the instant pot to brown the beef and cook the onions. Add pasta, chicken broth and water to the pot. Place the lid onto the pot and close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes.
- When cooking cycle has finished, quick release the pressure valve to release steam. Open the instant pot and stir in evaporated milk and cheese until all cheese is melted. Season with salt and pepper.
- Serve topped with fresh tomatoes and shredded lettuce.
I still haven’g bought an instant pot but keep seeing great receipes so I am very tempted!
Thank you very much for the chapter~