Instant Pot Cheeseburger Macaroni
Ingredients
The base
-
2
tablespoons
butter
-
1
pound
lean ground beef
-
1½
teaspoons
onion powder
-
½
teaspoon
garlic powder
-
¼
cup
ketchup
-
1
tablespoon
yellow mustard
-
1
tablespoon
red wine vinegar
-
1
pound
short dry pasta (like cellentani)
-
4
cups
water
-
1
heaping teaspoon
kosher salt
The cheese mixture
-
3
cups
freshly shredded medium cheddar cheese
-
½
cup
half and half
Instructions
- 1. Heat the electric pressure cooker on the sauté setting and melt the butter.
- 2. Add the ground beef and cook until browned, breaking it into pieces.
- 3. Turn off the heat and mix in the onion powder, garlic powder, ketchup, mustard, and red wine vinegar.
- 4. Stir in the dry pasta and combine well.
- 5. Add water and salt, ensuring most of the pasta is submerged.
- 6. Cook on manual setting for 5 minutes, then perform a quick release.
- 7. Add the shredded cheese and half and half, stirring until smooth.
- 8. Lightly cover and let sit for 3 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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