Instant Pot Cheeseburger Macaroni
Cheese lovers unite: today, I am sharing with you a reinvented childhood favorite. This Instant Pot Cheeseburger Macaroni takes a fraction of the time to make using the pressure cooker. On top of that, it’s beefy, juicy, and cheesy. The pasta and the meat are coated in a velvety, cheesy sauce made with three types of cheese: the classic velveta, sharp cheddar, and rich cream cheese! A quick and delicious dinner in just 30 minutes!
I love making easy and comforting pasta dishes in the Instant Pot. Once you try it once and you realize how easy and convenient it is, you will find yourself cooking these dishes over and over again. Among the most popular Instant Pot pasta recipes here on the blog are Tuscan Chicken Pasta, Chicken Pot Pie Pasta, and Philly Cheesesteak Pasta.
Table of contents
Instant Pot Hamburger Helper is one of the creamiest, most luxurious cheesy recipes you will try. From browning the beef to adding the other ingredients and pressure-cooking everything for 4 minutes on high pressure, this recipe is fuss-free from start to finish, yet delivers incredible results. Yes, I add the uncooked pasta to the pot as well, no need to cook anything separately!
This rich and savory dish has two secret ingredients, which, well, are not a secret anymore: I used Velveeta Cheese and also Cheeseburger Soup to make this meal extra creamy and cheesy, and give it that nostalgic taste that we all loved as kids. I am not trying to helthify this meal, so you will not regret these two additions; they honestly make a huge difference! You will basically lick your plate clean.
Why you will love this recipe
- Better than Hamburger Helper: I always loved Hamburger Helper when I was a kid, but this recipe tastes much better than that childhood dish with real beef and fresh cheese, and it is even easier to make.
- Made in one pot: No boiling the pasta separately; everything is cooked in one pot, making cleaning so much easier.
- Busy weeknight meal: Since it is so fuss-free, quick, and easy, I can whip up this dinner in less than 30 minutes. So it is a good recipe even on a busy weeknight.
- Save money: Another reason to love this cheeseburger macaroni is its affordability. With just some ground beef, cheese, macaroni, and a few other basic ingredients, I can feed everyone for less than $15 and still have leftovers.
What you will need
- Meat: I use 80% lean, organic, grass-fed ground beef for the best flavor and moderate fat.
- Cheese: I use shredded sharp cheddar cheese for its bold, cheesy flavor. I also add Velveeta for a creamy, velvety cheese sauce with no clumping. Cheddar cheese soup is my secret ingredient. It helps keep the sauce stable and consistently silky and thick.
- Wet ingredients: Canola oil is a good choice for searing the beef because it has a high smoke point. I use low-sodium beef broth to cook the pasta, giving it a beefy taste as it is also absorbed into the meat and sauce. Sour cream prevents the sauce from becoming watery while adding a tangy flavor.
- Dry ingredients: I use high-quality elbow macaroni because it holds up to the liquid and cheese while keeping its shape and trapping the sauce inside.
- Seasonings: Besides salt and pepper, I also use diced onion to enhance the flavor of the ground beef and minced garlic to add savory depth that cuts through the rich cheese. Mustard powder is an emulsifier that keeps the cheese sauce smooth and adds tang.
How to make
Prep the pot: First, I set the Instant Pot to saute and add the oil.
Brown the beef: When it is hot, I add the meat and let it cook for 1 minute without breaking it up so it gets a nice sear. Then, I break it up and add the onion and garlic, letting it all cook while stirring, until the beef is cooked through. Then I drain the fat and use broth or water to deglaze the pot, making sure to scrape up all the bits from the bottom.
Deglaze: I stir in the broth and scrpe the stuck bits from the bottom, after which I add the cheesebruger soup, mustard powder, salt, and pepper until combined.
Pressure cook: I pour the macaroni into the pot, gently push it down to submerge it, then seal the lid and set it to cook for 4 minutes.
Natural release: Afterward, I let it naturally release for 5 minutes before doing a quick release by venting
Add the cheese: Next, I turn off the pot, add the sour cream and cheese, and place the lid back on for 1 minute to let it melt. I remove the lid and stir the cheese slowly.
Rest and serve: I let the cheeseburger macaroni rest for 5 minutes before serving.
Expert tip
Important things about cheese
I never make macaroni with just one kind of cheese. It is bland and has no depth of flavor. I usually use 2 kinds of cheese, but sometimes I use 3 or 4 if I include cream cheese. I like to have one good melting cheese, such as mozzarella, fontina, brie (minus the rind), Velveeta, American, or Colby-Jack, with a flavorful cheese, like sharp cheddar, Parmesan, Gorgonzola, Romano, Gruyere, or Gouda. Avoid pre-shredded cheese because it is made with cellulose to prevent clumping, which can hinder melting. Low-fat cheeses are grainy and clump together when heated.
More tips to consider:
- Use organic, grass-fed quality ground beef for the best flavor in this dish.
- Lean beef is good, but not too lean. I go for 80 to 85% lean because the fat provides flavor, and I can drain the excess grease.
- Be sure to brown the meat first for caramelization and the Maillard reaction.
- Do not pre-cook the pasta, or it will end up overcooked and mushy.
- Don’t add the cheese until the end, so it doesn’t break down and get greasy.
Recipe variations and add-ins:
- Different meat: Ground sausage, turkey, chicken, or pork would also be delicious in this dish.
- Precooked meat: Alternatively, use chopped ham, precooked chicken, or turkey.
- Seafood: Another way to make this delicious pasta dish is with tuna, salmon, or shrimp.
- Other cheeses: Instead of cheddar cheese, I sometimes use mozzarella and Colby-Jack. Pepper jack and Velveeta, Gruyere and fontina, or brie and parmesan are also some excellent combinations.
- Bacon cheeseburger: Add some chopped bacon and tomatoes for bacon cheeseburger macaroni.
Serving suggestions:
This is a casual meal that I like to serve with mashed potatoes and green beans. My family’s favorites are these crack mashed potatoes, made with bacon, cheddar cheese, ranch seasoning, cream, butter, garlic, and sour cream. They’re really easy to make in just a few steps. The kids also love these loaded twice-baked potatoes with sour cream, bacon, and cheese!
I can make green beans in several different ways, too. The kids love my cheesy baked green beans. They are roasted and baked with 3 kinds of cheese, so they go perfectly with this cheeseburger macaroni. Mozzarella, cheddar, and parmesan cheese with Italian seasoning and a few herbs and spices are all I need for this. Air-fryer bacon-wrapped green beans are also a favorite around my house, and they take just 30 minutes and 2 ingredients!
How to store leftovers:
- Store: After placing leftover cheeseburger macaroni in an airtight container, I can keep it in the refrigerator for 4 to 5 days.
- Freezing: I can also freeze leftovers for 3 to 4 months in a freezer-safe container or freezer bag.
- Defrost: Before serving, I thaw frozen cheeseburger macaroni in the fridge overnight.
- Reheating: I reheat my leftovers in the microwave for 45 to 90 seconds or on the stove for 2 to 3 minutes.
Frequently asked questions
This can be due to using too much liquid, not simmering it long enough, or using pre-shredded cheese. Be sure to measure the ingredients carefully and use the right measuring cups. Also, make sure it was cooked long enough. Pre-shredded cheese is typically coated with additives to prevent clumping. This can make the sauce watery. Add a slurry of one tablespoon of cornstarch dissolved in 1 tablespoon of water.
The short, stubby pasta shapes, like elbow macaroni, are best because they are sturdy and hold cheese inside. Other good choices are those that have ridges or corkscrews that can hold a lot of sauce on or in them. Some of these include rotini, which is a corkscrew shape; rigatoni, which is a large tube with ridges on the outside; and cavatappi, which is like a double-elbow macaroni with ridges. Shells, bowties, and fusilli are also excellent choices.
First, be sure to get a good brand name like Barilla. Cheaper brands tend to fall apart more easily. Also, get a sturdy type of noodle, as mentioned above. Then, do not cook the pasta before adding it to the pot. It has to be uncooked pasta. Cook it for just 4 minutes, then do a 5-minute natural release for al dente pasta.
It happens when the cream or cheese is added to the pot too quickly or when it is still boiling. The cream or cheese should not boil at any time, as it causes the fat to separate from the liquid. I add dry mustard powder as an emulsifier, but sometimes that is not enough to prevent it from happening if the cream and cheese get too hot. Pour the cream in slowly, stirring constantly to keep it all blended.
More must-try Instant Pot recipes:
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Creamiest Instant Pot Cheeseburger Macaroni
Ingredients
- 1 tablespoon canola oil
- 1 lb ground beef
- 1 cup water
- 1 small onion diced
- 1 tablespoon minced garlic
- 1/2 teaspoon salt optional
- 1/4 teaspoon ground black pepper optional
- 1 teaspoon mustard powder
- 1 can Cheddar cheese soup (10 1/2 oz)
- 1 cup chicken broth or beef broth
- 2 cups elbow macaroni uncooked
- 1 cup sour cream
- 1 cup cheddar cheese shredded
- 8 oz Velveeta Cheese
Instructions
- Set the Instant Pot to Saute. Once the IP is hot, add the oil.
- Add the ground beef to get a nice sear. Cook it without breaking it for 1 minute. Break it up using a wooden spoon as it cooks.
- Add the diced onion and minced garlic and cook for another 1-2 minutes, stirring occasionally, until the beef is no longer pink.
- Optional: Turn instant pot off by pushing the cancel button. Drain the grease and return the pot.
- Add 1 cup of water to deglaze the pot, then use a wooden spoon to scrape any bits stuck to the bottom.
- Add salt, pepper, mustard powder, cheddar soup, and broth. Stir well until fully combined.
- Add the uncooked macaroni to the pot and gently push it down with a spatula or wooden spoon to ensure it is submerged in the liquid.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 4 minutes on High Pressure.
- Once the Instant Pot beeps to indicate it's finished, wait 5 minutes, then perform a quick release by turning the valve to Vent. Carefully remove the cover and stir the contents.
- Remove the lid and set the Instant Pot to saute.
- Add the sour cream and stir to combine.
- Turn off the Instant Pot.
- Add Velveeta cheese and shredded cheese. Place the lid back for 1 minute to melt the cheese.
- Remove the lid and stir the mixture slowly to fully incorporate the cheese into the sauce. You can add more cheese if you prefer. If the sauce is too thick, select the sauté function and add a little broth. Let it simmer briefly before turning off the heat.
- Serve topped with chopped parsley.
- When reheating on the stovetop, add milk, cream, or broth to create a creamier texture.
Video
Notes
Important things about cheese
I never make macaroni with just one kind of cheese. It is bland and has no depth of flavor. I usually use 2 kinds of cheese, but sometimes I use 3 or 4 if I include cream cheese. I like to have one good melting cheese, such as mozzarella, fontina, brie (minus the rind), Velveeta, American, or Colby-Jack, with a flavorful cheese, like sharp cheddar, Parmesan, Gorgonzola, Romano, Gruyere, or Gouda. Avoid pre-shredded cheese because it is made with cellulose to prevent clumping, which can hinder melting. Low-fat cheeses are grainy and clump together when heated.More tips to consider:
- Use organic, grass-fed quality ground beef for the best flavor in this dish.
- Lean beef is good, but not too lean. I go for 80 to 85% lean because the fat provides flavor, and I can drain the excess grease.
- Be sure to brown the meat first for caramelization and the Maillard reaction.
- Do not pre-cook the pasta, or it will end up overcooked and mushy.
- Don’t add the cheese until the end, so it doesn’t break down and get greasy.
This is one of my favorite recipes but I hate to make it because it takes so long! This is doable!
I think it’s time to break out the instant pot! I’ve made cheeseburger macaroni in the past, and it seemed time consuming to me. While it tasted good, I felt it could have been better.
That looks so good! I love to make cheeseburger macaroni, and I’m always looking for a new Instant Pot recipe. This is perfect!
This recipe reminds me a lot of one that my Nana used to make when I was growing up. I need to get an Instant Pot. So many fun recipes!
This looks so good! I like that it is so quick and easy to make. We have an instant pot but do not use it a lot. I need to get better with doing that, this looks like a great recipe to try!
What a lovely way to add some more flavor to the classic mac and cheese! This looks really good and it’s definitely going to be a hit with the kids. It’s a comfort dish as well. I just love it.
Never tried to cook this kind of dish but it looks so delicious. I will definitely try to make one of this and I am sure everyone will love it.
Sweet cheesy goodness! This sounds like an instant hit with the family. I love getting meals together quickly so it’s a win for me too.
OMG, my family would absolutely LOVE these. I’m bookmarking this! So cheeeesy.
What a neat idea, I love this twist on Mac N Cheese! And so easy to make. It would make a nice, hearty meal especially when my kids need to get to swim practice.
I make this all the time it’s a favorite in the house
Is there anyway to make this if you don’t own an instant pot?
This is perfect! One of my favourite recepies.
Well, I usually don’t post but made this recipe and it was so delicious! This is so going into the rotation!
Thank you Kevin! I am very happy that you liked it!
I made this the other day and followed the recipe to the T. It was delicious and will be a staple in our house. Thank you so much for sharing it.
Wow, pretty funny how you talk up organic meat but then use canned soup and, of all thing, Velveeta, which isn’t even food!
I talked about organic meat as it has best flavor. As I have stated in the post, I tend to eat clean and organic, but sometimes, to achieve the best cheesy goodness, I use some process stuff. I believe in moderation, and that if you make good decisions overall, a little Velveeta won’t impact your health or diet.
What a rude comment to make to Catalina! She spends thousands of hours creating wonderful recipes with beautiful photos and tips which she offers to her followers and anyone who cares to stop by, FOR FREE, she asks for nothing in return, and you choose to say something nasty like that to her?? After she VERY specifically pointed out that she was fully aware of the fact that she was using some products in this recipe that were outside of the norm for her, and not necessarily something she would typically recommend.
If you knew anything about her or the incredible food she creates and shares, you would know that she normally uses only ingredients of the highest integrity, are you familiar with the word?
I normally wouldn’t speak out against a specific person on social media, however, I feel that someone needs to stand behind Catalina. She works incredibly hard and she provides a wonderful resource where anyone who would like can come visit anytime and find a recipe for just about anything they might desire. The recipes they find will not only be amazing, but will have gorgeous photos and tips to help guide them through the process and many times there will be a video to assist in the process as well.
So before snapping off with an unnecessary, rude, hurtful comment in the future, consider thinking about how it’s going to make the other person feel. Would it feel good if it was directed towards you? How would you feel if someone said it to your sister, mother, best friend, (you get the picture)? The world doesn’t need anymore hate, if you don’t agree, like, appreciate, whatever, just move on, no one really needs to hear a hateful comment, do they?
Thank you so much for all the wonderful recipes that you share with us Catalina, your site is invaluable to me!! 💜
Thank you Lyssa for your kind words. We are trying hard to please everyone)))
I didn’t have any cheddar soup, so I replaced with cream of mushroom and it was FANTASTIC. (I followed the recipe with everything else). I highly suggest trying the mushroom substitute at least once. Super yummy!
Thank you for the tip, Kate – and the good news is, they have finally come out with a Gluten Free version of condensed mushroom soup so now I can make it for my family!
Made it tonight and it was a hit!
I made this tonight and can’t wait to make it again. I used leftover grilled hamburgers that had been run through the food processor instead of the fresh ground beef. What an amazing flavor combination!
My family gobbled this up, and my husband is very picky! Followed the recipe besides switching out the cream of cheddar for cream of bacon, as it’s what I had on hand. It was a good switch I think! Will definitely add to the rotation.
I was just looking at this recipe and trying to figure out how to make w/o the cheddar cheese soup. I have a similar Fagor pressure cooker recipe for Mac & cheese w/o the beef. It calls for condensed milk. I always buy organic evaporated milk. It also calls for FRESH shredded cheddar because it melts better than pre shredded cheese that contains cellulose. If you want to make it more organic ingredients and less chemical, there’s ways to omit/substitute. I’m going to try with organic evaporated milk. Might have to add more cheese or a blend of cheddar & parm. Alternatively, I would use organic cream of mushroom, which I’ve also used for making similar to this in the cast iron skillet. This looks like a good basic recipe, it’s up to you to tweak to your own liking if you want to keep it organic, and it’s totally doable.
I’m going to give this recipe a try tonight, just worried that it might be a bit too saucy for my picky eater kid…what would you omit or substitute to cut back on the sauce? I was thinking maybe only using half of the cream soup and sour cream.
This was my first recipe I made with my Instant Pot and it was PERFECT. If you’re looking for a nice warm up recipe to use for your first meal with your Instant Pot, I would definitely recommend this one. The recipe is simple and written so it is extremely easy to follow. Then you get an amazingly cheesy dish with a lot of leftover potential. Can’t rave enough, this is the pinnacle of comfort food.
Thank you Lex. Glad you loved it!
Wow, I’m already drooling. Thanks a ton for this recipe. I’m sharing this to my colleagues. 🙂
This was so cheesy delicious! Would make again but any way to not have the “burn food “ light up? I think it was the cheese soup, any suggestions appreciated!!
Maybe just add a little more liquid?
I made this tonight and had the burn food light come on also. I turned it off did a quick release then added about one and fourth cup broth then cooked for 3 minutes. It turned out perfect
my family loves this but I always get a burn notice … I have started adding 1.5 to 2 cups of liquid to prevent it.
adding a little liquid to the pot, or deglazing it will prevent the burn message. Thank you!
Recipe tastes great! We all loved it and ate it all. 🙂 I had to make it on the stove though. My instant pot had burned the beef that was on the bottom (even though I’d scraped it) and I think there just wasn’t enough liquid in it for what the recipe calls for so I had burning issues. ): I then added an extra cup of water and chicken broth instead once I transferred my recipe to the stove top! Super flavorful and delicious, aside from the extra water/broth I followed the ingredient amounts exactly and it came out amazing!! Thanks for the great dinner idea. 🙂
this is my go to cheeseburger macaroni recipe no more hamburger helper version of it. my hubby and our niece loves it too thanks for the recipe
Hi there, Even though I actually have not made this YET, it looks amazing. I am actually scared. I have a 8qt, and everytime I make pasta of any kind, it seems to turn out to done. Mushy. No matter what I do. Any other suggestions ? And may I ask , Can I do a 16oz box of pasta in a 8qt pot ? Thank you for any additional tips or suggestions.
I’ve made this several times and it’s one of my favorites. When I was going to make this tonight, the ingredients list was missing. 🙁
sorry, we had a technical problem, we fixed it and the recipe its back.
I love this recipe. I make it all the time.