Instant Pot Cheeseburger Macaroni


Instant Pot Cheeseburger Macaroni

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes


  • 1 c uncooked elbow macaroni
  • 1 c water
  • 1 lb ground beef or turkey
  • 3 tbsp olive oil
  • 1/3 onion, diced (optional)
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 can cheddar cheese soup
  • 1/2 - 1 c sour cream (depending on your liking & how thick you want it)
  • 1 c cheddar cheese, shredded


  1. Turn your IP to saute and add your olive oil and ground beef. Start to brown. Add your diced onions and cook together until ground beef is no longer pink. Add your water, cheddar cheese soup, and macaroni noodles.Stir together. Close your IP lid and set to manual, pressure, high for 3 minutes. When done do a slow release on your steam valve and carefully lift your lid. Set IP to saute. Add your sour cream and cheese. Stir slowly and allow it to come to a boil and bubble. It will thicken a bit after a minute or two. Turn IP off. The longer it sits the thicker it will become too. Serve! (top with more cheese if you're a real cheese lover.

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