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Instant Pot Cheeseburger Mac

A creamy, protein-packed dish that combines all the flavors of a classic cheeseburger with tender pasta in one convenient pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound elbow macaroni
  • 3 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup cream cheese, cubed
  • 2 tablespoons olive oil

Method
 

  1. Press the sauté button on your Instant Pot and add olive oil. Once shimmering, add ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon. The meat should be beautifully browned with some crispy edges.
  2. Add diced onion to the beef and cook for 3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in beef broth, scraping up any browned bits from the bottom. Stir in diced tomatoes, ketchup, mustard, Worcestershire sauce, salt, and pepper. Add the uncooked macaroni, stirring gently to combine. Make sure the pasta is mostly submerged in liquid.
  4. Secure the lid and set the valve to sealing. Press manual or pressure cook on high for 4 minutes. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
  5. Stir the mixture gently. Add cream cheese cubes and let them melt for 2 minutes. Gradually fold in shredded cheddar cheese until melted and creamy.

Notes

Ground turkey works beautifully instead of beef for a leaner option. Don't skip browning the beef properly for depth of flavor. Always use natural pressure release initially to prevent pasta from overcooking. Add cheese gradually off heat to prevent graininess. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of milk to restore creaminess.