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Instant pot cheeseburger macaroni

Instant pot cheeseburger macaroni

My instant pot cheeseburger macaroni is a perfect, easy and child-friendly recipe. Perfect for a tasty mid-week treat.
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Course: Main Course
Cuisine: American
Keyword: Instant pot beef macaroni, Instant pot cheeseburger mac and cheese, Instant pot cheeseburger macaroni
Prep Time: 5 minutes
Cook Time: 3 minutes
Leave under pressure: 3 minutes
Servings: 6
Calories: 807kcal

Ingredients

  • 3 tbsp Olive oil Most vegetable oils will be ok.
  • 1 Medium Onion (roughly chopped)
  • 3 Cloves Garlic (roughly chopped)
  • 454 g Minced beef (ground) Turkey would also work.
  • 1 tbsp Smoked paprika
  • 800 ml Beef stock Chicken stock or water would also be fine.
  • 400 g Tinned tomatoes
  • 454 g Macaroni Most smaller pasta will work.
  • Season to taste
  • 375 g Grated cheese
  • 100 ml Double cream (heavy for the USA) You could use milk to reduce the calorie content.
Metric - US Customary

Instructions

  • Add the olive oil to the instant pot and set to saute.
  • Add the onion and fry until softened (around 4 minutes).
  • Now add the garlic followed by the minced (ground) beef and roughly brown.
  • Add the paprika, stock, tomatoes and pasta. Stir together and then put the lid on. Set on high pressure for 3 minutes.
  • Leave under pressure for 3 more minutes and then do a quick release.
  • Remove the lid and stir in the cheese and cream.
  • Allow the cheese to melt (around 1 minute).
  • Serve and enjoy.

Video

Nutrition

Calories: 807kcal | Carbohydrates: 67g | Protein: 46g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 135mg | Sodium: 803mg | Potassium: 1006mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1589IU | Vitamin C: 8mg | Calcium: 527mg | Iron: 5mg