Cheeseburger macaroni made in the Instant Pot is a quick and easy one-pot meal!

This Instant Pot cheeseburger macaroni recipe is an easy homemade version of Hamburger Helper without a lot of extra effort.

Tender pasta combines with ground beef and a rich, creamy cheese sauce for a comforting weeknight dinner.

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UPDATED March 10, 2024

Some nights I love spending time in the kitchen, but others I need dinner on the table fast. One-pot meals have become essential for busy evenings: they save time on both cooking and cleanup while still delivering satisfying flavors. This Instant Pot cheeseburger macaroni is one of my go-to quick meals—it’s fast, simple, and hits that comfort-food spot.

The Instant Pot makes it so easy to brown the beef, pressure-cook the pasta, and finish with a creamy cheese sauce all in the same pot. The result tastes like a homemade version of the boxed Hamburger Helper, but with fresher ingredients and better texture.

Copycat Hamburger Helper in the Instant Pot

Hamburger Helper was a childhood staple for many of us, but making a homemade copycat in the Instant Pot gives you control over ingredients and flavor. You won’t need many pans, and the dish comes together quickly—perfect for weeknights when you want something simple and familiar.

Because the Instant Pot lets you brown the beef right in the insert and then pressure-cook the pasta with the seasonings, this recipe requires minimal hands-on time. Add a side salad or a vegetable, and you’ve got a complete meal.

How to Make Easy Instant Pot Cheeseburger Macaroni

This recipe is straightforward and forgiving, which makes it ideal for busy households. The instructions below will walk you through each step so you can get dinner ready in about half an hour.

Ingredients You’ll Need:

• 1 lb ground beef
• 1 1/2 cups uncooked elbow macaroni
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp steak seasoning (Montreal or similar)
• 2 tsp Worcestershire sauce
• 1 14.5-oz can petite diced tomatoes, undrained
• 1 2/3 cups water or beef broth (adjust to just cover pasta)
• 1 10.5-oz can cheddar cheese condensed soup
• 1 cup shredded Colby Jack or cheddar cheese (freshly shredded melts best)

How to Make it:

(Printable recipe card available on the original post)

1. Brown the beef. Use the Instant Pot’s Sauté function to brown the ground beef in the insert, breaking it into small pieces as it cooks. Drain excess grease if necessary, then spread the browned beef evenly across the bottom of the pot.

2. Add pasta and seasonings. Layer the dry macaroni on top of the browned beef. Sprinkle the garlic powder, onion powder, and steak seasoning over the pasta, then add the Worcestershire sauce. Pour the undrained diced tomatoes over the pasta, then add enough water or broth to just barely cover the macaroni. Important: do not stir.

3. Pressure cook. Close and seal the lid, then cook on high pressure for 4 minutes. When the cook time ends, allow a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.

4. Stir in the cheese. Open the lid and stir in the condensed cheddar soup until smooth. Add the shredded cheese and stir until melted and fully incorporated. Let the macaroni sit a few minutes so the noodles absorb liquid and the sauce thickens.

Serve hot, paired with a simple salad or steamed vegetables for a balanced meal. Leftovers keep well in an airtight container in the refrigerator.

More Instant Pot Dinners You’ll Love:

• Pressure cooker chicken fettuccine alfredo
• Instant Pot shepherd’s pie
• Instant Pot macaroni and cheese with ham
• Spaghetti and meat sauce in the Instant Pot
• Pressure cooker chicken and dumplings
• Chili mac for busy weeknights
• Instant Pot ground beef and potatoes casserole
• Instant Pot cheeseburger soup

Notes and Adaptations:

• Do not stir after adding the pasta and liquids; letting the noodles rest on top of the beef helps prevent sticking.
• Only add enough liquid to just cover the macaroni so it cooks evenly. You may need a little more or less depending on your pasta brand.
• Doubling the recipe has not been tested here; when increasing quantities, use caution and follow your pressure cooker’s fill guidelines.
• Freshly shredded cheese melts better than pre-shredded varieties, so shred your own if possible.
• If you prefer a different pasta shape—penne, rigatoni, rotini—adjust cook time. A helpful method is to take the stovetop boiling time on the pasta box, cut it in half, then subtract one minute for pressure cooking.
• Add spices like chili powder or hot sauce for heat, or stir in a spoonful of sour cream after cooking for extra creaminess and tang.
• Store leftovers in an airtight container in the refrigerator and reheat gently on the stove or in the microwave.

Yield: 6 servings

Instant Pot Cheeseburger Macaroni

Instant Pot cheeseburger macaroni is a classic comfort dish made simple in the pressure cooker. It delivers a creamy, beefy pasta that’s ready in under 30 minutes.

Prep Time
5 minutes

Cook Time
4 minutes

Additional Time
20 minutes

Total Time
29 minutes

Ingredients

• 1 lb ground beef
• 1 1/2 cup uncooked elbow macaroni
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp steak seasoning
• 2 tsp Worcestershire sauce
• 14.5-oz can petite diced tomatoes, undrained
• 1 2/3 cups water or beef broth
• 10.5-oz can cheddar cheese condensed soup
• 1 cup shredded Colby Jack cheese

Instructions

1. Brown the ground beef in the Instant Pot using the Sauté function. Drain grease if needed and spread the beef evenly in the pot.
2. Layer the macaroni over the beef. Do not stir.
3. Sprinkle the garlic powder, onion powder, steak seasoning, and add Worcestershire sauce. Do not stir.
4. Pour the undrained diced tomatoes over the pasta and add water or broth to just cover the macaroni. Gently press down any noodles to ensure they are submerged.
5. Close the lid and set the vent to sealed. Cook on high pressure for 4 minutes.
6. Allow a 5-minute natural release, then perform a quick release for any remaining pressure.
7. Stir in the condensed cheddar soup until smooth, then add shredded cheese and stir until melted and combined.
8. Let rest a few minutes to thicken, then serve.

Nutrition Information (per serving)

Calories: 553 • Total Fat: 36g • Saturated Fat: 18g • Cholesterol: 135mg • Sodium: 897mg • Carbohydrates: 16g • Fiber: 2g • Protein: 39g

Nutrition information is an estimate and not guaranteed accurate.

Save this recipe to your Instant Pot collection and enjoy an easy, satisfying meal any night of the week.