Description

This homemade Instant Pot Hamburger Helper is a one-pot cheeseburger macaroni recipe with seasoned ground beef, tender elbow pasta, and a creamy cheddar sauce. Everything cooks together in the pressure cooker for a comforting, from-scratch dinner with minimal cleanup.

Ingredients

Scale

1 tbsp vegetable or avocado oil
1 lb (454 g) lean ground beef, preferably 97/3 or 95/5
1 large yellow onion (about 300 g), diced
3 garlic cloves, minced, or 1 tsp garlic powder
1 tsp Diamond Crystal kosher salt
½ tsp freshly cracked black pepper
1 tsp sweet paprika
¼ cup (64 g) double-concentrated tomato paste
1 tbsp Worcestershire sauce
1½ tsp Dijon mustard
4 cups (946 ml) prepared beef broth, divided
1 lb (454 g) dry elbow macaroni
8 oz (227 g / about 2 cups) medium cheddar cheese, freshly shredded
Fresh parsley, chopped, for serving

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Instructions

Sauté the beef and onions. Set your Instant Pot to Sauté and add the oil. Once hot and shimmering, add the ground beef and diced onion. Cook for 3–5 minutes, breaking the beef into small crumbles with a wooden spoon or spatula, until the beef is nearly cooked through and the onion begins to soften. If using a fattier ground beef, drain off any excess grease before proceeding.
Build the flavor. Season the beef with the kosher salt, black pepper, and paprika. Add the minced garlic, tomato paste, Worcestershire sauce, and Dijon mustard. Continue cooking for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly and becomes fragrant.
Deglaze the pot. Pour in ½ cup of the beef broth and use a wooden spoon or spatula to thoroughly scrape up any browned bits or tomato paste stuck to the bottom of the pot. Don't skip this step! Tomato paste can easily trigger the Instant Pot's burn warning if any residue remains stuck to the bottom during pressure cooking. Cancel the Sauté function.
Add the macaroni and broth. Pour in the remaining 3½ cups of beef broth, followed by the dry elbow macaroni. Stir to combine, making sure the pasta is submerged in the liquid.
Pressure cook. Secure the lid and set the pressure valve to Sealing. Select Pressure Cook (or Manual, depending on your model) and cook on High Pressure for 5 minutes. The Instant Pot will need additional time to come to pressure before the 5-minute cooking cycle begins.
Release the pressure. As soon as the cooking cycle finishes, carefully perform an immediate quick release. If starchy liquid begins sputtering from the pressure valve, stop the release, allow the foam to settle, and resume cautiously in short bursts. Once the pressure has fully released and the float valve has dropped, carefully remove the lid and stir the macaroni.
Make it cheesy. Add the shredded cheddar a handful at a time, stirring after each addition until the cheese has melted into a creamy sauce that coats the macaroni. The sauce will continue to thicken slightly as it sits.
Garnish and serve. Divide the Hamburger Helper between bowls, top with freshly chopped parsley, and serve warm.

Notes

Ground beef: I prefer 97/3 or 95/5 lean ground beef because the cheddar adds plenty of richness. If using a fattier blend, drain off excess grease after browning to keep the finished sauce from becoming oily.

Beef broth: I generally use Better Than Bouillon prepared according to the package directions. Regular prepared beef broth works well too. Broth brands vary in saltiness, so taste and adjust the seasoning after cooking if necessary.

Kosher salt: This recipe was developed using Diamond Crystal kosher salt. If using Morton kosher salt, start with a smaller amount, as it is denser by volume.

Pasta: The 5-minute pressure cooking time was tested with dry elbow macaroni. Cavatappi, ditalini, and small shells are possible alternatives, but different pasta shapes and sizes may require adjustments to the cooking time.

Cheddar: Freshly shredded medium cheddar is recommended for the smoothest sauce as pre-shredded contains anti-caking agents that can prevent the sauce from melting smoothly. Add the cheese a handful at a time, stirring fully between each handful, for the smoothest sauce.

Storage and reheating: Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Reheat gently with a splash of broth to loosen the sauce. Freezing may soften the pasta and affect the sauce's texture.

Nutrition

Serving Size: 1 portion
Calories: 602
Sugar: 7 g
Sodium: 1177 mg
Fat: 22 g
Saturated Fat: 10 g
Carbohydrates: 66 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 88 mg