Instant Pot Cheeseburger Macaroni [VIDEO]

Catalina Castravet
By Catalina Castravet
4.93 from 13 reviews

Instant Pot Cheeseburger Macaroni is the creamiest dish you will ever try! The hamburger helper gets reinvented, made entirely using the pressure cooker, in under 30 minutes for a quick and delicious dinner.

We love making easy and comfort pasta dishes in the Instant Pot. Among our most popular ones are Tuscan Chicken PastaChicken Pot Pie Pasta, and Philly Cheesesteak Pasta.

Image of instant pot cheeseburger macaroni.

Easy Instant Pot Cheeseburger Macaroni

Instant Pot Cheeseburger Macaroni is a delicious, quick and easy meal that you can make in just under 30 minutes. This is one of the creamiest and most luxurious, cheesy hamburger helper that you will ever try. I love making this recipe in my pressure cooker, as it allows me to make the meal entirely in one pot and in just a fraction of the time.

From browning the beef to adding all the other ingredients and cooking everything for 4 minutes on high pressure. Yes, you add the uncooked pasta to the pot as well, no need to cook anything separately!

This creamy dish has two secret ingredients, that well, are not a secret anymore: I used Velveeta Cheese and also Cheeseburger Soup to make this meal extra creamy and cheesy. You will so not regret these two additions, they honestly make a huge difference! You will basically lick your plate clean.

How to make Cheeseburger Macaroni in the Instant Pot?

  1. Start by browning the ground beef and onion in the pot using the sauté setting.
  2. Then, add the garlic along with spices to it. If not a garlic fan, simply omit it. 
  3. Once the meat is browned, add the water or broth. 
  4. Then, add the uncooked macaroni, and close the lid. 
  5. Cook under pressure for 4-5 minutes, followed by pressure release. 
  6. Next, stir in the sour cream and also add the shredded cheese. Stir gently until the cheese is fully melted. 
  7. Serve warm.

Image of instant pot cheeseburger macaroni on a white plate.

Can I use other meats?

Yes! You can easily swap the ground beef with any ground meat: chicken, turkey or pork. They all work great and can be a nice rotational dish as well. Also, the cooking time will still be the same if you use the same amount of ingredients

Instant Pot Cheeseburger Macaroni Recipe Tips:

  • Use quality meat because a good meat-centered meal starts with quality meat. Preferably use organic beef for this meal.
  • Look for fresh meat that has a bright color, and about 15-20% fat content. Due to higher fat content, the meat gets great flavor and tenderness.
  • Also, browning the beef is essential because it will lock in and elevate the flavors.
  • You don’t have to pre-cook the pasta for this recipe. Add the uncooked pasta to the pot and 5 minutes on HP will give you al-dente pasta, and 6 minutes will result in more well-cooked pasta.
  • For a spicier kick, add some red pepper flakes to the dish.
  • Similarly, you can skip the Velveeta Cheese and use only cheddar cheese, in case you prefer to avoid processed stuff. Usually, I am not Velveeta’s hugest fan, but in this recipe, it works amazing because of its melting properties. It creates a really creamy and cheesy sauce.
  • This meal can be made with other types of pasta, I like to use large shells or fusilli pasta.
  • Instant Pot – I have the 6 quarts one. It makes weeknight meals so much easier.

Image of cheeseburger macaroni topped with shredded cheese.

What is Velveeta Cheese?

Velveeta is a brand name for a processed cheese product that tastes like American cheese. It has a softer and smoother texture than cheese and when melted, it keeps a fully integrated and evenly clump-free liquid texture.

How to freeze Cheeseburger Macaroni:

To freeze, transfer the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish. Cover tightly with aluminum foil. Freeze for up to 6 months. Bake, frozen and covered with foil, at 350°F, for 1 hour.

Picture of instant pot creamy cheeseburger macaroni.

Save Recipe
4.93 from 13 reviews

Creamiest Instant Pot Cheeseburger Macaroni

Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 10 minutes Total time: 30 mins



Nutrition information

0 Calories: 717 Carbohydrates: 47 Protein: 33 Fat: 42 Saturated Fat: 18 Cholesterol: 111 Sodium: 1274 Potassium: 800 Fiber: 2 Sugar: 7 Vitamin A: 1005 Vitamin C: 2.1 Calcium: 441 Iron: 2.4
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Photo of Instant Pot Cheeseburger Macaroni.


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This is one of my favorite recipes but I hate to make it because it takes so long! This is doable!


Bill Sweeney

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!


Carol Cassara

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.


Rose Ann Sales

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.


Nancy at Whispered Inspirations

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


Suzanne Bucher

Is there anyway to make this if you don’t own an instant pot?


Alex Castra

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!


Kathy K

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!! 💜



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!


Jill Starbard

Made it tonight and it was a hit!


Liz E

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!


Jen G

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!


Akhil M

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?


Tammy Salzkorn

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


Haley Lumpkin

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. :)


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