The Cozy Cookbook is here! This quick and easy instant pot hamburger helper puts dinner on the table in no time and tastes just like the classic hamburger helper recipe we know and love, minus the unknown ingredients!
Try my Instant Pot Creamy Chicken Stew recipe next!
Instant Pot Hamburger Helper
My family does a happy dance every time I make this cheesy homemade hamburger helper recipe. Once you try this, you’ll never buy a box again.
I love eliminating the processed mystery ingredients, and this recipe really doesn’t any longer than the box does! (30 minute meals are the best, aren’t they?)
Ingredients
See the recipe card at the bottom of this post for quantities and full written instructions
- Vegetable Oil
- Ground Beef
- Onions
- Garlic
- Salt/Pepper
- Worcestershire Sauce
- Tomato Paste
- Beef Broth
- Cheddar Cheese– Shredded from a block at home will taste and melt better
- Elbow Macaroni
How to Make it
- Shred the cheese and set it aside to allow it to come closer to room temperature.
- Brown the Meat on Saute Mode.
- Add the onions and cook until softened.
- Add the garlic, Worcestershire sauce, tomato paste, and salt/pepper. Cook for 2 minutes.
- Add the 1/4 of the beef broth. Use a silicone spatula to scrape up any brown bits from the bottom of the pot.
- Add the rest of the broth along with the macaroni.
- Lock the lid, seal the valve, pressure cook for 5 minutes.
- Flip the quick release valve. Mix in the cheese until well-combined.
- Serve with Garlic Bread with Cheese!
What Size Instant Pot did I use?
I used my 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on.
It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.
Can This Recipe Be Doubled in an 8 Quart?
Unfortunately there isn’t enough room to double this recipe in an 8 quart Instant Pot.
Can you Freeze Macaroni?
Cooked Macaroni is a great food to freezer for future meals. Here are some tips for success:
- Cook the pasta to the Al Dente Point, but no more. That way the pasta won’t be overcooked when you reheat it.
- For this recipe, the quick release of the pressure valve helps to halt the cooking process.
- It’s also best to avoid reheating the pasta again before you freeze it.
What if the Burn Indicator Turns on During Pressure Cooking?
-If you’re waiting for the Instant Pot to come up to pressure and notice a burn indicator, this is something that rectifies itself whenever I make this recipe and see that warning. It just takes a little bit of waiting before the pressure cooker will do it’s thing.
-The more I use the Instant Pot, the more I see this message. I’ve learned to basically ignore it as long as I know that I’ve done my due diligence in making sure I’ve removed any specs of meat on the bottom of the pan that may have gotten stuck during while sauteing. I do this before I add any other ingredients.
–Adding vegetable oil on the bottom of the pan prior to browning the meat helps with this.
More of my favorite Instant Pot Recipes:
- Chicken and Stuffing
- Creamy Chicken Stew
- Roasted Potatoes
- Broccoli Cheddar Soup
- Split Pea Soup
- French Onion Soup
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Instant Pot Hamburger Helper
Ingredients
- 1 Tablespoon vegetable oil
- 1 lb. ground beef
- 1 small yellow onion, diced
- 1 Tablespoon minced garlic
- Salt/Pepper, to taste
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons tomato paste
- 4 cups beef broth
- 3 cups shredded cheddar cheese
- 16 oz. dried elbow macaroni, (equal to a 1 lb. box)
Instructions
- Shred the cheese and set it aside to allow it to come closer to room temperature.
- Set the instant pot to Sautee and add the vegetable oil.
- Add the ground beef and cook and crumble for about 5 minutes.
- Add the onions and cook for another 3-4 minutes or so, until the onions are soft and translucent and the meat is cooked through.
- Add the garlic, Worcestershire sauce, tomato paste, and salt/pepper. Cook for 2 more minutes.
- Pour in ¼ of the beef broth and scrape the bottom of the pot to release the cooked pieces of beef that have stuck to the bottom of the pot. This will give the sauce extra flavor but also prevents the burn indicator from turning on during pressure cooking.
- Add the rest of the broth and submerge the macaroni into the sauce so that it’s completely covered.
- Lock the lid, seal the valve, and set the pressure cooking time to 5 minutes.
- Once 5 minutes are up, quick release the steam valve. Gently stir in the cheese using a silicone spatula until well combined.
- Garnish with chopped parsley or Parmesan flakes if desired, and serve!
Didn’t have enough cheddar cheese, so used some mozzarella as well. Used onion powder instead of onions and garlic powder instead of minced garlic. Everybody loved it, definitely, I will do again.
I’m so happy that you loved it Leah, thank you so much!
I’ve made this over and over and its so good! Tonight I added 1/2tsp smoky paprika, 2TBSP flour to the meat mixture. Them once it was done, I used a nice spoonful of cream cheese to get a nice sauce. This was delish!
Nice work Rosie, I’m so happy you enjoyed it! Thanks so much for taking the time to leave a review!💖