instant pot cheeseburger mac

6 steps

Prep:10minCook:5min

Updated at: Thu, 17 Aug 2023 05:32:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1386.3 kcal (69%)

Total Fat64.9 g (93%)

Carbs104.7 g (40%)

Sugars15 g (17%)

Protein90 g (180%)

Sodium3883.6 mg (194%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbground beef 90% lean

1 lbelbow macaroni

4 tspcoarse kosher salt

if using regular salt use 1 teaspoon and then add more as necessary at end

1 tsppepper

2 tspground mustard

2 tsponion powder

2 tspgarlic powder

4 cupsbeef stock

8 ozVelveeta

cubed

3 cupssharp cheddar

shredded, mild

2 ½ cupshalf and half

or milk warmed

Instructions

Step 1

Heat the inner pot using the SAUTE function.

Step 2

When display reads HOT, add the ground beef to the pot along with 2 tsp of the salt, pepper, mustard, garlic powder and onion powder. Use a wooden spoon to break up into fine pieces.

Step 3

Add the macaroni to the pot and then pour over the beef stock. Make sure as much of the noodles are covered as possible, but do not stir.

Step 4

Cover the pressure cooker and lock lid in place. Ensure sealing valve is set to SEAL, and set the pot for HIGH pressure for 5 minutes.

Step 5

When timer beeps, quick release the pressure. Pour in the milk and add the cheeses to the pot. Stir pasta together gently until cheeses are melted and creamy.

Step 6

Taste test and season with up to 2 tsp of remaining coarse kosher salt (or needed amount of regular salt). Sauce will thicken as it stands.