Instant Pot Hamburger Mac and Cheese
This comfort food recipe is so fast and easy when you can use your Instant Pot!
Servings 6 servings
Calories 660kcal
Ingredients
Ingredients for Steps 1 - 4
- 1 lb of ground beef
- 1 cut up green bell pepper
- 1 diced yellow onion
Ingredients for Steps 5 - 8
- 3 Cup(s) of dry elbow noodles
- 3 ¼ Cup(s) of water
- ½ tsp of onion powder
- 1 tsp of dry mustard
- ¼ tsp of pepper
- 1 T of butter
Ingredients for Final Step
- 3 ounces of cream cheese
- ¾ Cup(s) of milk
- 3 Cup(s) of shredded cheddar cheese
Instructions
- Turn the Instant Pot to saute mode and cook up the first set of ingredients.
- Make certain that the beef is browned and cooked all the way.
- Drain out the grease.
- Return to the inner pot.
- Combine the next set of ingredients in the inner pot right onto the cooked ground beef mixture.
- Put on the lid and turn the pressure valve to seal.
- Cook for 4 minutes on manual high pressure.
- Let the quick pressure release happen.
- Stir in the cream cheese and cheddar cheese and add a bit of the milk at a time.
Notes
Note that it is important for the noodles to be completely submerged in water (step 5).
Nutrition
Serving: 1g | Calories: 660kcal | Carbohydrates: 32g | Protein: 40g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 519mg | Fiber: 2g | Sugar: 4g
