Name: Instant Pot Cheeseburger Macaroni
Yield: 6
Ingredients: 1 lb ground beef; 1-½ tablespoon paprika; 1 tablespoon onion powder; 2 teaspoon garlic powder; ½ teaspoon ground annatto; 1-½ teaspoon salt; 1 teaspoon ground black pepper; 16 oz elbow macaroni; 4 cups beef broth; 2 tablespoon butter; 2 cups shredded cheddar cheese; ½ cup heavy whipping cream

Instant Pot Cheeseburger Macaroni

Tags: Beef Dinner Instant Pot Pasta To Update

Yield: 6

Ingredients

1 lb ground beef
1-½ tablespoon paprika
1 tablespoon onion powder
2 teaspoon garlic powder
½ teaspoon ground annatto
1-½ teaspoon salt
1 teaspoon ground black pepper
16 oz elbow macaroni
4 cups beef broth
2 tablespoon butter
2 cups shredded cheddar cheese
½ cup heavy whipping cream

Steps

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. Drain fat if needed (see notes).
Cancel the saute setting. Add the paprika, onion powder, garlic powder, annatto powder, 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 cheddar cheese and heavy whipping until the cheese is melted.

Notes

To double the meat, add an extra half cup of water and a little extra seasoning (rounded scoops instead of leveled scoops).