It's easy to veganize this recipe, but you might also try this one-pot recipe from Simple Sweet Vegan. You can use regular milk, but it will not be nearly as creamy. Heavy Whipping Cream - I recommend sticking to the heavy whipping cream because it's going to give you that thick, creamy texture you want in this dish.Cheese - Cheddar is my go-to, but mozzarella, colby jack, or even dairy-free shredded cheese would work well.You could even use water, but you may want to increase the salt at the end. Broth - Any type of broth works for this recipe, chicken broth, beef broth, bone broth, vegetable broth.You could even use vegetarian/vegan 'beef' crumbles, just skip the browning step. Meat - Instead of ground beef, try ground turkey.There are a few simple substitutions you can make to customize your dish. If your macaroni is cooked, there's no need to repressurize the Instant Pot. The beef is cooked before the rest of the ingredients are added, so the only real goal here is to cook that macaroni. Stir until cheese is completely melted.īurn notice? I've never run into the dreaded burn error on this recipe, but if you do, just do a quick release and test your noodles. Stir in the shredded cheddar cheese and heavy whipping cream until the cheese is melted. When the cooking time is complete, follow by a quick release. This is what the macaroni and ground beef look like after cooking for 4 minutes on high pressure. It will take about 10 minutes to come to pressure. Make sure the macaroni is submerged in the broth as much as possible.Ĭlose the Instant Pot lid and cook on HIGH pressure for 5 minutes. Coat the ground beef with seasoning.Īdd the elbow macaroni, beef broth, and butter, submerging the macaroni in the broth. Be careful not to leave any burned pieced at the bottom of the Instant Pot liner.Ĭancel the saute and add the paprika, onion powder, garlic powder, mustard powder, salt, and black pepper, stirring to coat the ground beef. Lean beef or turkey won't need to be drained. Additionally, you can drain the grease off of the ground beef at this point, if needed. Burned food can cause a Burn error (see my notes below of a Burn notice). When the ground beef is done cooking, scrape the bottom of the Instant Pot liner to make sure there are no burned bits on the bottom. Using the saute setting on your Instant Pot, brown the ground beef. The ingredient list for Instant Pot Cheeseburger Macaroni may look long, but it's mostly seasoning bulking up the list, so not to worry. They don't require browning because they use frozen meatballs.įor more easy weeknight and weekend dinner ideas, try these lazy family recipes.

Too hot to cook? Even ground beef in the Instant Pot? If you're looking for more easy recipes that will keep your kitchen cool, try my Slow Cooker Hawaiian Meatballs or my Instant Pot Italian Meatballs. The stovetop recipe is excellent, so head over to Buns in My Oven to check it out. I've adapted the recipe to work in the Instant Pot and adjusted the ratio of ingredients. This was adapted from the Buns in My Oven stovetop recipe. I make this so frequently, I've considered creating the spice blend in bulk to make the recipe that much easier. This recipe though had just the right amount at less than 30 carbs per serving. When I was pregnant, I was on a carb-conscious diet, per doctor's orders. As an Amazon Associate, I earn from qualifying purchases. In fact, if you're a Hamburger Helper family, you may never go back. It's cheesy and beefy and it's even better than Hamburger Helper. Instant Pot Cheeseburger Macaroni is a quick and easy family recipe.

Instant pot macaroni and cheese easy