The Best Instant Pot Cheeseburger Mac and Cheese -

Up close picture of homemade cheeseburger Mac in a white bowl.

Equipment

Ingredients

1 pound ground beef
4 cups beef bone broth
1 cup water
1 pound elbow macaroni
2 tablespoons butter
½ teaspoon paprika
1 teaspoon mustard powder
½ teaspoon seasoning salt
½ teaspoon black pepper
½ teaspoon salt
1 teaspoon garlic powder
1 cup heavy cream
16 ounces sharp cheddar cheese (shredded)

Instructions

Set the instant pot on the high saute function for 15 minutes. Cook the ground beef until there is no pink left and the beef is fully cooked.
Pour the bone broth and water into the pot. Using a wooden spatula or other wooden utensil deglaze the pot by scraping up any brown bits on the bottom of the pot. (Do not skip this step! This helps prevent burning.)
Add the noodles, butter, and all spices. Stir until well combined.
Place the lid on and lock it. Place the valve in the sealing position. Select pressure cook on high for 9 minutes. (If you are using a different pasta, set the timer to 1 minute less than the cook time the pasta directions recommend.)
Once it has finished cooking, do a quick release of pressure by moving the valve from the sealing position to the venting position. Allow to vent completely. When the pressure indicator has dropped, remove the lid.
Add the shredded cheddar cheese and heavy cream. Stir until the cheese has melted and the heavy cream is thoroughly incorporated. Serve and enjoy!

Notes

Storage

If you have the Instant pot glass lid place that on the instant pot removable insert and place in the refrigerator. It can also be stored in an airtight container. If stored properly they will remain fresh for 3-4 days.

Reheating

Place the instant pot insert back into the Instant pot base. Place on the saute low function for 10 minutes. Add a little milk or heavy cream to the hamburger with mac and cheese. Stir continuously to prevent burning or sticking. Saute until it is thoroughly heated.

Nutrition