1lblean ground beefdrain after cooking if using a fatty beef
10.5ozcan of cheddar cheese soup
3cups brothchicken or vegetable (Recently updated from 2.5 cups to 3)
3cupsshredded cheddar cheese
salt and pepperas desired
garlic pepper seasoningoptional
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.
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.
Next add in broth, elbow macaroni, can of cheddar cheese soup and salt/pepper if desired.
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.
Add in 2 cups of shredded cheddar and stir until melted.
Divide and sprinkle on remaining shredded cheddar on to each serving, for extra cheesy goodness!
Tip: Get creative by sprinkling on seasonings like garlic pepper seasoning, hot sauce, and anything else that you love, to add more flavor!
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!