Instant Pot Hamburger Helper

This Instant Pot Hamburger Helper is a homemade take on the nostalgic boxed dinner, with seasoned ground beef, tender macaroni, and a creamy, cheesy sauce. Everything cooks together in one pot, including the pasta, for a comforting bowl of cheeseburger macaroni with minimal cleanup. Exactly the kind of recipe you want in your back pocket for a busy weeknight.

Jump to:

• Why This Recipe Works
• Ingredients Needed to Make Instant Pot Hamburger Helper
• How to Make Instant Pot Hamburger Helper
• Tips for Success
• What to Serve with Hamburger Helper
• Storage and Reheating
• Frequently Asked Questions
• Helpful Tools for Making Instant Pot Hamburger Helper
• More Nostalgic & Comforting Dinner Recipes
• Instant Pot Hamburger Helper

Why This Recipe Works

• One pot, less cleanup. The ground beef and aromatics are sautéed right in the Instant Pot, then the macaroni cooks directly in the seasoned beef broth. No separate pot of boiling water or pasta to drain.
• Rich, cheesy flavor. Plenty of cheddar melts into a creamy sauce that coats the macaroni, without needing added milk or cream. A generous amount of double-concentrated tomato paste, Worcestershire sauce, Dijon mustard, and paprika give it plenty of savory depth.
• Familiar comfort with a little nostalgia. Inspired by the boxed dinner so many of us grew up with, this homemade version brings back the beefy, cheesy macaroni we loved as kids, made from scratch with a few extra layers of savory flavor. It's just as welcome at a family dinner as it is at a table full of adults who never quite outgrew their love of Hamburger Helper.

Ingredients Needed to Make Instant Pot Hamburger Helper

• Vegetable or avocado oil: Either works well for sautéing the ground beef and aromatics. I prefer a neutral-flavored oil here.
• Ground beef: I prefer 97/3 or 95/5 lean ground beef for this recipe since the cheddar adds plenty of richness. You can use a fattier blend, but I recommend draining off any excess grease before proceeding so the finished sauce stays creamy rather than greasy.
• Yellow onion: Adds a subtle sweetness and savory depth as it cooks alongside the ground beef.
• Garlic: Freshly minced garlic adds wonderful flavor, but 1 teaspoon of garlic powder works well in a pinch. Sometimes I just can’t be bothered with the paperwork of fresh garlic!
• Tomato paste: I use a generous ¼ cup (64 g) of double-concentrated tomato paste (typically Mutti). It gives the sauce a rich tomato flavor that balances the cheesiness.
• Kosher salt: I use Diamond Crystal kosher salt, which is less dense than Morton kosher salt. If using Morton, start with a smaller amount and adjust to taste.
• Black pepper: Freshly cracked black pepper adds a little warmth and bite to balance the rich, cheesy sauce.
• Paprika: Adds a mild, earthy warmth and rounds out the savory seasonings. I use regular sweet paprika rather than smoked.
• Worcestershire sauce: Adds a savory, umami-rich depth that complements the beef and tomato paste.
• Dijon mustard: A little Dijon adds tanginess and helps balance the richness of the cheddar without making the sauce taste noticeably mustardy.
• Beef broth: I usually make mine with Better Than Bouillon, which gives the macaroni a rich, savory broth to cook in. Regular beef broth works well too, but keep in mind that brands vary in saltiness, so you may need to adjust the final seasoning.
• Elbow macaroni: Classic elbows are my first choice, but cavatappi, ditalini, or small shells are also good options. Keep in mind that different pasta shapes and sizes may require adjustments to the pressure cooking time.
• Medium cheddar cheese: I recommend shredding your own cheddar from a block for the smoothest melt. Medium cheddar gives the sauce plenty of cheesy flavor without overwhelming the other seasonings.
• Fresh parsley: A little chopped parsley adds color and freshness to the finished dish. Optional, but lovely.

How to Make Instant Pot Hamburger Helper

1. Brown the beef and onions. Using the Instant Pot's Sauté function, cook the ground beef and diced onion in a little oil, breaking up the beef as it cooks, until the beef is nearly cooked through and the onions have softened.

2. Build the savory base. Add the garlic, salt, pepper, paprika, tomato paste, Worcestershire sauce, and Dijon mustard. Stir to combine and cook until the tomato paste darkens slightly and becomes fragrant.

3. Deglaze the pot. Pour in ½ cup of beef broth and thoroughly scrape the bottom of the pot to loosen any stuck-on tomato paste or browned bits. This helps prevent the Instant Pot's burn warning during pressure cooking.

4. Add the pasta and pressure cook. Stir in the remaining beef broth and dry macaroni, making sure the pasta is submerged. Secure the lid and pressure cook on High for 5 minutes, followed by an immediate quick release.

5. Stir in the cheddar. Once the pressure has fully released, open the lid and stir in the shredded cheddar a handful at a time until melted and creamy. Serve warm with a little chopped parsley on top.

Tips for Success

• Don't skimp on deglazing. Tomato paste has a tendency to stick to the bottom of the Instant Pot, which can trigger the dreaded burn warning once pressure cooking begins. After adding the first ½ cup of beef broth, give the bottom of the pot a thorough scrape to loosen anything that's stuck before adding the pasta.
• Make sure the pasta is submerged. Stir the dry macaroni into the broth and make sure it's covered by liquid before securing the lid. Pasta sitting above the liquid may not cook as evenly.
• Keep an eye on the quick release. Pasta releases quite a bit of starch as it cooks, which can cause foamy liquid to sputter from the pressure valve. If this happens, briefly stop the release, let things settle, and resume carefully in short bursts.
• Add the cheese gradually. Stir the shredded cheddar into the hot pasta a handful at a time, allowing each addition to melt before adding more. There's no need to turn the Sauté function back on, as excessive heat can cause the cheese to separate and become oily.
• Give the sauce a moment to settle. The pasta will continue absorbing some of the liquid as it sits, and the cheesy sauce will thicken slightly. If it becomes thicker than you'd like, a splash of warm beef broth can help loosen it.

What to Serve with Hamburger Helper

This Instant Pot Hamburger Helper is hearty enough to be a meal on its own, but I love pairing rich, cheesy pasta with something green on the side. Here are a few favorites:

• Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan: Peppery arugula, bright lemon, and a little Calabrian chili heat make a fresh, punchy contrast to the creamy cheeseburger macaroni.
• Charred Broccolini with Lemon, Pine Nuts, and Parmesan: Tender broccolini with crisp, charred edges, buttery lemon, and toasted pine nuts adds a welcome mix of textures alongside the pasta.
• Dijon Creamed Greens: A mixture of kale and Swiss chard in a tangy Dijon cream sauce. A richer pairing, but a lovely way to add plenty of greens to a comforting dinner.

Storage and Reheating

• Refrigerating: Allow the Hamburger Helper to cool slightly, then transfer to an airtight container and refrigerate for up to 3–4 days. Be sure to refrigerate leftovers within 2 hours of cooking.
• Reheating: Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals, stirring between each. The macaroni will absorb some of the sauce as it sits, so add a splash of beef broth or water to loosen things up and bring back that creamy consistency. Reheat until thoroughly hot (165°F / 74°C).
• Freezing: You can freeze leftovers in airtight, freezer-safe containers for up to 3 months for best quality, though the pasta may soften and the cheese sauce can lose some of its smooth texture after thawing. For the best results, thaw overnight in the refrigerator and reheat gently with a splash of broth.

Frequently Asked Questions

Can I use ground turkey instead of ground beef?

Ground turkey should work well in this recipe, though the flavor will be a little lighter than the beef version. I'd recommend using 93% lean ground turkey and keeping the beef broth for its rich, savory flavor, provided you're not avoiding beef altogether. Chicken broth is also a good alternative, if needed, though it will give the finished dish a slightly different flavor.

Can I use a different pasta shape?

Yes! Cavatappi, small shells, and ditalini are all options worth trying. However, pasta shapes vary in thickness and cooking time, so you may need to adjust the 5-minute pressure cooking time. I've tested this recipe with elbow macaroni, which is my recommendation for the most reliable results.

How do I prevent the Instant Pot burn warning?

The most important step to preventing the dreaded burn warning is to thoroughly deglaze the pot after cooking the tomato paste. Add the first ½ cup of beef broth and scrape the bottom until nothing remains stuck before adding the remaining broth and pasta. This helps prevent the tomato paste and browned bits from scorching during pressure cooking.

Can I use pre-shredded cheddar cheese?

You can, but I strongly recommend shredding your own cheese from a block. Pre-shredded cheeses often contain anti-caking ingredients that can prevent them from melting as smoothly, leaving the sauce slightly grainy. Freshly shredded cheddar melts more evenly into the hot pasta for a creamier finish.

What if my Hamburger Helper is too soupy?

If the pasta looks a little loose immediately after pressure cooking, don't worry! Stir in the shredded cheddar as directed, then give it a few minutes to rest. The macaroni will continue absorbing some of the liquid as it sits, helping the cheese sauce thicken. If it becomes too thick, a splash of warm beef broth can loosen it again.

Can I double this recipe?

I wouldn't recommend doubling this recipe in a 6-quart Instant Pot. Pasta expands and produces starch as it cooks, so it's important to leave enough room in the pot for safe pressure cooking. If you're feeding a larger crowd, I'd recommend preparing two separate batches instead.

Can I use a different brand of electric pressure cooker?

Although I developed this Hamburger Helper recipe using a 6-quart Instant Pot, it should work in other electric pressure cookers with Sauté and High Pressure settings. Keep in mind that different models may take different amounts of time to come to pressure and may cook more or less intensely, so some adjustments to the cooking time may be necessary.

Helpful Tools for Making Instant Pot Hamburger Helper

These are the kitchen tools I find most useful for making this recipe, from sautéing the ground beef to stirring in all that freshly shredded cheddar.

• Instant Pot or electric pressure cooker
• Box grater
• Chef's knife
• Cutting board
• Sturdy silicone spatula or wooden spoon
• Measuring cups and measuring spoons

Looking to upgrade your kitchen tools or restock your pantry? Browse my kitchen tools shop and pantry staples shop for the cookware, pantry items, and other Whip & Wander favorites I use most often.

More Nostalgic & Comforting Dinner Recipes

• Sloppy Joe Bowls
• French Onion Soup Mac & Cheese
• Chicken Pot Pie
• Jumbo Meatballs with Marinara
• Cheesy Cauliflower Casserole with Sausage, Kale, and Red Pepper
• Chili with Butternut Squash
• Bacon Cheeseburger Pizza
• Cottage Pie with Horseradish Cauliflower Mash

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