Instant Pot Hamburger Mac and Cheese

Name: Instant Pot Hamburger Mac and Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 pound extra lean ground beef; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1/2 teaspoon ground cumin; 1 teaspoon salt; 1 tablespoon Worcestershire sauce; 1 pound uncooked macaroni elbows; 4 cups water; 4 cups grated sharp cheddar; 2 cups grated Gouda (or Havarti or Provolone or other melty white cheese)

User Reviews

4.3

18 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Inactive time
10 mins
Total Time
30 mins
Servings
6
Calories
979 kcal
Course
Main Course
Cuisine
American

Instant Pot Hamburger Mac and Cheese

Nina Acevedo

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This easy Instant Pot hamburger mac and cheese is total comfort food that's ready in only 30 minutes! No draining of the macaroni is needed, and it's all made right in your electric pressure cooker.

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Ingredients

Servings

1 pound extra lean ground beef
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 pound uncooked macaroni elbows
4 cups water
4 cups grated sharp cheddar
2 cups grated Gouda (or Havarti or Provolone or other melty white cheese)

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Instructions

Sauté the beef along with the garlic powder, smoked paprika, onion powder, ground cumin, salt, and Worcestershire sauce in your Instant Pot for 5-7 minutes. Stir and break the beef up with your spoon as you go along. Most of the liquid should be evaporated before you move onto the next step.
Add the macaroni and water to the Instant Pot. Give it a good stir. Close the lid and make sure the valve is set to "sealing". Cook on high pressure for 5 minutes (it'll take about 10 minutes for the Instant Pot to come up to pressure).
Meanwhile, grate your cheeses.
Once the countdown has finished, do a quick pressure release.
Stir in the cheeses (a large wooden spoon works well for this). I like to stir in about a third of the cheese at a time until it's nice and creamy, and then repeat until all the cheese has been used.
Season with extra salt & pepper as needed. Serve immediately.

Notes

Stove top cooking tips: You can make this on the stove too. I suggest browning the beef in a large pot and cooking the macaroni as normal. Once the macaroni is cooked, drain it and then add it to the pot with the beef. Stir in the cheeses as directed.
I use this 6-quart Instant Pot.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Information

Show Details

Calories 979kcal (49%) Carbohydrates 61g (20%) Protein 63g (126%) Fat 52g (80%) Saturated Fat 30g (150%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 0.3g Cholesterol 212mg (71%) Sodium 1626mg (68%) Potassium 626mg (18%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1367IU (27%) Vitamin C 0.5mg (1%) Calcium 1119mg (112%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 979 kcal

% Daily Value*

Calories	979kcal	49%
Carbohydrates	61g	20%
Protein	63g	126%
Fat	52g	80%
Saturated Fat	30g	150%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	14g	70%
Trans Fat	0.3g	15%
Cholesterol	212mg	71%
Sodium	1626mg	68%
Potassium	626mg	13%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1367IU	27%
Vitamin C	0.5mg	1%
Calcium	1119mg	112%
Iron	3mg	17%