Instant Pot Cheeseburger Macaroni
Tags: Beef Dinner Instant Pot Pasta
Yield: 6
- 1 lb ground beef
- 1-½ teaspoons sweet paprika
- ½ teaspoon chili powder
- 1 teaspoon caldo de tomate powder
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 16 oz elbow macaroni
- 4 cups beef broth
- 2 tablespoon butter
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded colby jack cheese
- 1 cup shredded provolone cheese
- 5 oz evaporated milk
- Using the saute setting on the Instant Pot, brown the ground beef. When the ground beef is done cooking, scrape the bottom of the Instant Pot liner to make sure there are no burned bits on the bottom.
- Cancel the saute setting. Add the paprika, onion powder, garlic powder, chili powder powder, caldo de tomate, salt, and black pepper to the pot, stirring to coat the ground beef.
- Add the elbow macaroni, beef broth, butter, submerging the macaroni in broth but do not stir (this could cause a burn error).
- Close the Instant Pot lid and cook on HIGH pressure for 5 minutes. It will take about 10 minutes to come to pressure before the cook time begins.
- When the cooking time is complete, follow by a quick release. Stir in the shredded cheeses and evaporated milk until the cheese is melted.
- Try with 8 oz (2 cups) each of sharp cheddar, brick, and Velveeta. Experiment with adding some milk if sauce is too thick.
- To double the meat, add an extra half cup of water and a little extra seasoning (rounded scoops instead of leveled scoops).
