Instant Pot Hamburger Helper
User Reviews
4.5
Instant Pot Hamburger Helper
Description
Instant Pot Hamburger Helper uses extra lean ground beef browned with onion and garlic, then combined with spices like oregano and chili powder alongside Worcestershire sauce to build a robust flavor base. Elbow macaroni is added with beef broth and milk, then pressure-cooked to achieve tender pasta infused by the flavorful broth. After pressure cooking, shredded cheddar cheese is stirred in, melting into a creamy sauce that coats the pasta and beef evenly. Fresh parsley adds a mild herbal note as garnish.
The one-pot approach simplifies preparation and cleanup, making it convenient for weeknight dinners. The pressure cooking not only speeds cooking time but helps deepen the melded flavors of meat, spices, and cheese. Serving this dish straight from the pot retains its creamy texture and warmth.
Variations on the cheese selection and spices can personalize the dish, and leftovers store well refrigerated for several days or can be frozen. Scraping browned bits from the bottom during cooking adds additional savory depth, enhancing the overall taste experience.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 pound ground beef extra lean
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 tablespoon chili powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 1 cup milk
- 1 pound elbow macaroni
- 3 cups cheddar cheese shredded
- 2 tablespoon parsley chopped, fresh
Instructions
- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Cook Beef: Add the olive oil to the instant pot and heat. Add the ground beef, onion and garlic and break up the beef with a wooden spoon. Cook for about 3 minutes or until the meat is no longer pink.
- Add Ingredients: Add the oregano, chili powder, salt, pepper, Worcestershire sauce, broth, milk and elbow macaroni. Stir well, scraping the bottom to remove any stuck bits. Close the lid. Cook on high pressure (Manual setting) for 5 minutes.
- Finish and Serve: Once the Instant Pot cycle is complete, quick release the pressure and stir well. Stir in the cheese and garnish with parsley. Serve.
Notes
- Consult your Instant Pot manual for safe usage and settings specific to your model.
- Incorporate the browned bits from the pot bottom when adding liquids to maximize flavor.
- Experiment with different cheeses or spices to tailor the dish to your preference.
- Store leftovers in an airtight container refrigerated for 3 to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 717kcal | 36% |
| Carbohydrates | 64g | 21% |
| Protein | 44g | 88% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 962mg | 40% |
| Potassium | 945mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1149IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 502mg | 50% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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