Instant Pot Hamburger Helper
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
747 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Hamburger Helper
Description
The recipe begins by sautéing ground beef and onions in the Instant Pot with vegetable oil until the meat is crumbled and cooked through, and the onions are soft. Garlic, Worcestershire sauce, tomato paste, salt, and pepper are added and cooked briefly to develop flavors.
Adding beef broth and elbow macaroni submerged in the liquid prepares the dish for pressure cooking. The lid is locked, and the mixture cooks for five minutes under high pressure, allowing the pasta to absorb flavors and cook evenly.
After quick release, shredded cheddar cheese is gently stirred into the hot pasta and beef mixture, melting smoothly to create a rich, creamy texture. This homemade version offers control over ingredients and seasoning for a comforting, family-friendly meal.
Ingredients
- 1 Tablespoon vegetable oil
- 1 lb. ground beef
- 1 yellow onion diced, small
- 1 Tablespoon garlic minced
- salt to taste
- black pepper to taste
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons tomato paste
- 4 cups beef broth
- 3 cups cheddar cheese shredded
- 16 oz. elbow macaroni equal to a 1 lb. box, dried
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 60g | 20% |
| Protein | 39g | 78% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 113mg | 38% |
| Sodium | 1072mg | 45% |
| Potassium | 617mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 458mg | 46% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
