Instant Pot Cheeseburger
Macaroni
Instant Pot Cheeseburger Macaroni is a
comfort food meal that tastes great! It reminds me of the "Cheeseburger
Helper" we had growing up! This pressure cooker cheeseburger macaroni is
creamy, cheesy, and delicious!
Ingredients
·
1 lb Ground Beef or Ground Turkey (93%
lean)
·
1 Onion, chopped (or 3/4 tsp Onion
Powder)
·
2 cloves Garlic, minced (or 1
tsp Garlic Powder)
·
3/4 tsp Seasoned Salt
·
1/2 tsp Kosher Salt (or 1/4
tsp table salt)
·
1/2 tsp Pepper
·
1 tsp Hot Sauce (optional)
·
1 tsp Dijon Mustard (or 2 - 3
tsp dry mustard powder)
·
3 cups Low Sodium Chicken Broth (or
Water)
·
12 oz Small Macaroni (3 cups)
uncooked
To Finish
·
2 cups Sharp Cheddar Cheese (fresh
shredded)
·
1 cup Monterey Jack Cheese (fresh
shredded)
·
1/4 - 2/3 cup Milk
Garnish
·
Fresh Chopped Parsley
·
Dollop of Soup Cream
Instructions
1. Turn
on the pot's Sauté setting. When it is hot, add the ground beef and onion.
Cook, stirring occasionally, until onions are tender, translucent, and the meat
is browned.
2. Add
garlic. Stir.
3. If
not using fresh onion or garlic, add all of the spices after browning the meat.
4. Add
the hot sauce, if using, Dijon, and broth. Stir.
5. Put a
glass lid, or other lid on to let the broth heat up to almost a simmer. If you
have to use the IP's lid, make sure it is on Venting.
6. Next,
remove glass lid and add the macaroni and make sure it is submerged.
7. Close
the IP lid and set the steam release knob to the Sealing position. Then cancel
the Sauté setting.
8. Press
the Pressure Cook (or Manual) button, or dial, then the +/- button or dial to
select 4 minutes (or 1/2 the cook time your pasta's package directions
indicate). The pot will take a few minutes to come to pressure.
9. …………………………………………..
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……………………………………………………………….:full intruction
