Instant Pot Cheeseburger Pasta
A creamy cheeseburger macaroni pasta recipe that is easy to make in the instant pot, and full of flavor. With the kids out of school this summer this is a great way to have a quick weeknight dinner the whole family will love! Add some mushrooms or broccoli in there for an extra nutritious meal!
Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
Servings 10 servings
- 1 onion diced
- 8 ounces mushrooms sliced
- 2 tbsp garlic minced
- 2 pounds ground beef
- 16 ounces Cavatappi pasta or any 10-minute cook pasta
- Salt and pepper to taste
- 1/4 tsp seasoned salt
- 2 4 ounces packets of Velveeta cheese
- 2 cups Colby Jack cheese shredded
- 4 ounces cream cheese
- 4 cups unsalted beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp hot sauce
- 4 tbsp unsalted butter
Dice onion, and slice mushrooms. Mushrooms can be substituted for another vegetable if you like. If using frozen vegetables then add with beef broth below. Turn on Instant Pot to saute function, add olive oil to pot for cooking. Add the onion and mushrooms then cook for three minutes.
Add garlic, cook for thirty seconds then add beef. Add seasoned salt, and salt/pepper to taste. Cook until no longer pink.
Add beef broth, Worcestershire sauce, ketchup, pasta, cream cheese, and hot sauce to Instant Pot. Close and seal lid. Cook on high pressure for 4 minutes, and then do a quick release according to the manufacturers instructions. I recommend since it is pasta, to release in short bursts.
Add Velveeta cheese, Colby Jack Cheese, and unsalted butter, then stir until melted and combined. Serve immediately, or store leftovers in an airtight container for up to one week.
Serving: 1serving | Calories: 607kcal | Carbohydrates: 38g | Protein: 31g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 114mg | Sodium: 597mg | Potassium: 719mg | Fiber: 1g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 3.4mg | Calcium: 229mg | Iron: 2.9mg