Cheeseburger Macaroni in the Instant Pot
Food + Drink, Main Dishes

Cheeseburger Macaroni in the Instant Pot

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Cheeseburger Macaroni in the Instant Pot: A homemade dinner idea that can be quick for a family meal using items that you have or can keep on hand!

Hey there quick meal idea lovers. I’m right there with you, hence the reason I finally took the plunge and bought the Instant Pot.

Cheeseburger Macaroni in the Instant Pot

After staring at my pantry the other day, I decided I wanted to experiment a little bit with the Instant Pot, and now you’re looking at the result. After we realized how quick and easy it was, I knew I had to share it with you.

Want to use frozen beef? You totally can, because I do too! I typically either forget to thaw it out, or I decide at the last minute to make something with it. I made this using frozen ground beef, although provided directions for thawed beef too!

But when I’m totally on my game and remember to thaw ground beef out naturally, you definitely find me making The BEST Cheeseburger recipe, where I use browned butter and basic ingredients/methods to make them the juiciest burgers I’ve ever had! So if you were on your game today, or just snagged some ground beef from the grocery store, you may want to make this cheeseburger recipe too!

These were SO juicy and easy! Love what she uses. The BEST Cheeseburger recipe!

Cheeseburger Macaroni in the Instant Pot

Not only is there a ton of flexibility that you can have with this recipe, the ease of throwing it all together was my FAVORITE part.

Cheeseburger Macaroni recipe in the Instant Pot

Following the Recipe Exactly…

When sharing this recipe with you, I’m keeping in mind that a lot of you may desire a different level of seasonings and spices. So expect this to be a very basic recipe that could use extras spices and flavors… or cheese. You can NEVER go wrong with adding more cheese!

However, here are a few things I’d suggest doing additionally to really add flavor to it so it doesn’t come out bland.

Seasoning + Topping Suggestions to Add

  • Garlic Pepper (It’s my absolute favorite, to sprinkle on to the top of each serving, but not for my kids.)
  • Extra shredded cheese on top of each serving is a MUST in my book.
  • Add milk after cooking if you prefer it more creamy.
  • Salt and Pepper as desired, but remember… you can always add more, but you can’t take it out.
  • Hot Sauce – I haven’t tried this yet, but I could definitely go for this on my serving.
Cheeseburger Macaroni in the Instant Pot
4.43 from 19 votes
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Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot: A dinner idea that can be quick for a family meal using items that you have or can keep on hand!

Course Main Course
Cuisine American
Keyword cheeseburger macaroni in the instant pot, pasta recipe in the instant pot
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 663 kcal
Author Jessica

Ingredients

  • 1 lb lean ground beef drain after cooking if using a fatty beef
  • 16 oz elbow macaroni
  • 10.5 oz can of cheddar cheese soup
  • 3 cups broth chicken or vegetable (Recently updated from 2.5 cups to 3)
  • 3 cups shredded cheddar cheese
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • salt and pepper as desired
  • garlic pepper seasoning optional

Instructions

  1. If ground beef is frozen, pour 1 cup water into the Instant Pot, put on the lid, make sure the valve is on "seal", and select 25 minutes on "high" manual mode. Ground beef should be fully cooked before moving forward.

  2. If starting with thawed ground beef, turn the "saute" setting on and cook the ground beef, garlic powder, and onion powder until beef is no longer pink.

  3. Next add in broth, elbow macaroni, can of cheddar cheese soup and salt/pepper if desired.

  4. Lock lid and close the valve to "seal" and cook for 4 minutes on manual "high" setting. The pressure cooker will take about 5 minutes to seal, 4 minutes to cook and then quick release the valve to let the pressure out.

  5. Add in 2 cups of shredded cheddar and stir until melted.

  6. Divide and sprinkle on remaining shredded cheddar on to each serving, for extra cheesy goodness! 

  7. Tip: Get creative by sprinkling on seasonings like garlic pepper seasoning, hot sauce, and anything else that you love, to add more flavor!

Recipe Notes

This recipe is a basic cheeseburger macaroni recipe. You may want to add seasonings and other flavors to kick it up a notch with flavor. I wanted to keep it very basic for kids! If in doubt, add more cheese! You can never go wrong with more cheese! 

Nutrition Facts
Cheeseburger Macaroni in the Instant Pot
Amount Per Serving (1 serving (about 1-1/2 cups))
Calories 663 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 108mg 36%
Sodium 1136mg 47%
Potassium 729mg 21%
Total Carbohydrates 64g 21%
Dietary Fiber 3g 12%
Sugars 4g
Protein 41g 82%
Vitamin A 20.3%
Vitamin C 0.2%
Calcium 44.9%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

Slightly Homemade Dinners Cookbook

Left Over Cheeseburger Macaroni?

If serving this left over, you may want to add a little milk to it before reheating, just to recreate a creamy texture.

Cheeseburger macaroni recipe in the instant pot

I so hope you love this recipe. We ate on this for a couple of days and I’m already looking forward to making it again because it was so quick.

If you’re into quick and easy recipes, then you’ll LOVE to blog the recipe archives here on the blog, OR make dinnertime insanely easy, and grab my “Slightly Homemade Dinners” cookbook where I’ve done all of the dinner time planning for you!

Jessica Burgess of Fantabulosity

13 thoughts on “Cheeseburger Macaroni in the Instant Pot

This post may contain affiliate links. Please see our disclosure policy here.

  1. Laurie says:

    so this was easy and good. I used beef broth and cream of mushroom soup since it was what I had on hand. I think next time, I will use 3 cups broth and increase cook time to 5 minutes. It was a little dry so I added milk when I added the cheese. Thanks for a good basic easy recipe!

    1. Jessica says:

      Thank you so much Laurie for letting us know what you used, and the kind words! 🙂 I’m so glad you thought to add milk with the cheese. I actually used milk too for the leftovers, as it soaks up with the noodles after it sits more! Thank you again!

  2. Jess says:

    I made this tonight, everyone loved it!
    My IP started to “burn” after it got up to pressure but before the timer started. I let it go for 4 minuets anyway then released pressure. I stirred everything and found some of the pasta stared to stick to the bottom, but nothing was burned. The pasta was cooked perfectly so no harm done! Next time I’ll probably add 3c of broth. We ended up having an extra person for dinner so in order to stretch it a bit I stirred in a small bag of frozen corn and a small jar of salsa after it was cooked. Delicious! Quick and easy, and filling, perfect for weeknights!!

    1. Jessica says:

      Oh wow!! Yes! Trying 3 cups of broth next time may work even better! So glad that you loved it, and the addition of adding salsa and corn sounds amazing! Thank you for sharing!
      The addition of the salsa reminds me of the salsa and cheese burritos that I make HERE! If you loved this, then you may love those too! 🙂

  3. Teresa cruz says:

    Made this today for my kids. I used 3 cups of vegetable broth, used more onion and garlic powder, and cooked 5 minutes. They loved it, not to mention my 8 yr old is extremely picky. Also the recipe does not say what hamburger meat to use as far as the percent of fat, and didn’t mention draining the grease either so I used ground round and did not drain since there is not much fat in ground round, and it came out perfect, thank you so much for the recipe 😁

    1. Jessica says:

      Hi Teresa! Thank you so much for coming by and giving this a try! I love the additions that you made to this recipe too! Thank you for mentioning that about the beef. My parents provide beef for us each year from their cattle farm and it’s SUPER lean, so I often forget about mentioning that in the recipes. YES! Using a lean beef would be best, but if using a ground beef with a lot of fat, draining may be best. I’ll go add a note to the recipe! Thank you!! XO

  4. Kari says:

    We made this tonight, and it was good, we just wanted to mix it up a bit. Added kidney beans, a chili seasoning packet, and a canned of diced tomatoes and it was perfect!

    1. Jessica says:

      Mmmm!!!! Those additions sound amazing, especially the chili packet! Thank you for sharing your ideas! I may have to try that next time!

  5. Keely says:

    Hey does anyone know if this is a gluten free recipe?

  6. Linda says:

    Well, this has become a favorite already. Quick, easy, tasty, and NO CHOPPING! It is even forgiving of mistakes. I accidentally grabbed a can of cream of celery soup instead of the cheddar cheese. When I realized my mistake it was already in the pot, so I just went ahead and added the cheddar cheese soup too. Turned out great. Will make this often as my granddaughter liked it and my son like the fact that there were no onions involved. I didn’t mention the onion powder. Didn’t think he “needed to know”.

    1. Jessica says:

      Mmmm! The addition of cream of celery sounds amazing and extra creamy!!! Haha! Love that you sneaked in the onion powder! Thank you so much for sharing Linda!

  7. Diane Scanlon says:

    Made it tonite for company, super easy and quick and very tasty!! Came out perfect!

    1. Jessica says:

      Awww!!!! I’m so glad that you all loved it! Thank you so much for the review and for letting us know too! XO

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