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Instant Pot Cheeseburger Macaroni and Cheese


  • Author: Karen Petersen
  • Yield: 4 servings 1x

Description

Cheeseburgers and macaroni and cheese all in one delicious and easy to make dish!


Scale

Ingredients

  • 1 lb ground beef
  • 8 oz uncooked elbow macaroni or cellentani noodles
  • 1 Tbsp butter
  • 1 tsp ground mustard
  • 1 tsp kosher salt
  • 2 cups water
  • 6 oz evaporated milk
  • 1 ½ cups grated sharp cheddar cheese
  • 1 large pickle, diced
  • 1 tomato, diced

Instructions

  1. Turn pressure cooker onto sauté function. Once the pot is heated up, add in the ground beef. Brown the beef and then transfer it to a colander and drain off extra grease. Set aside.
  2. Add noodles, butter, ground mustard, salt and water to pressure cooker. Cover and make sure valve is on “sealing.” Set the manual button for 3 minutes. Once the timer goes off let the pot sit for 5 minutes, then release the rest of the pressure by moving valve to “venting.”
  3. Turn the pressure cooker to the sauté function. Stir in the evaporated milk and slowly add in the cheese while stirring constantly. In time, the sauce will thicken up and the macaroni will become coated with a creamy, cheesy sauce. Gently stir in the beef, pickles and tomatoes. Turn off the pressure cooker. Scoop macaroni into bowls and serve.