This 30 Minute Instant Pot Cheeseburger Macaroni makes for a quick and easy dinner! If your a huge fan of boxed hamburger helper cheeseburger macaroni then you will love this homemade lightened up version. It’s tasty and incredibly delicious! 

Makes 8 servings

THIS POST IS SPONSORED BY LAURAS LEAN, ALL OPINIONS ARE 100% MY OWN.   

I’ve teamed up with Carusele to participate in a Laura’s Lean™ campaign, to make this 30 Minute Instant Pot Cheeseburger Macaroni using 96% Laura’s Lean ground beef.

Let’s be real-cooking meals at home every single day can get exhausting-but we are here to make dinner easier, and healthier, with this 30 Minute Instant Pot Cheeseburger Macaroni recipe made with Laura’s Lean Ground Beef. This Cheeseburger Macaroni recipe is a hit with my entire family and is loved even by my pickiest eater!

What makes this 30 Minute Instant Pot Cheeseburger Macaroni incredible? 

• It’s made with 96% Laura’s Lean natural ground beef. That’s right! I love feeling good about what I feed my family, and Laura’s Lean 96% Lean Ground Beef is a healthier choice. Unlike most other “natural” beef, Laura’s Lean product is a “Never Ever” offering, meaning their protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed. It is important to me knowing that I’m feeding my family lean ground beef without the added hormones and antibiotics.
• It’s healthier and contains less fat: Knowing that Laura’s Lean 96% Lean Ground Beef is certified through the American Heart Association heart check program and meets USDA standards for “Extra Lean.” Each 4 oz. serving of Laura’s Lean contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 100 grams serving. When I cook with Laura’s Lean 96% Lean Ground Beef, it’s nice to be able to make meals quickly without worrying about extra fat that has to be drained 
• It’s quick and easy. You can have this meal on your table and ready to eat in just 30 minutes.
• It’s made in the instant pot. Meaning less dishes to clean! Yay! 
• It’s delicious. This cheeseburger macaroni is cheesy, gooey, and tastes just like a cheeseburger in pasta form!

Where can I find Laura’s Lean™ ground beef, patties or plant-based burgers?

I’ve been a fan of Laura’s Lean for a couple of years now. Since I shop at Target, and they offer drive up pick up-I can easily add Laura’s Lean to my weekly online shopping order. Laura’s Lean is higher-quality, learner ground beef, and it’s been my go-to ground beef to cook with ever since I first tried it.

Laura’s Lean ground beef and products are widely available at retail stores and online all across the country.

Find Laura’s Lean ground beef or plant-based products near you using the Store Locator HERE.

What ingredients do I need to make this 30 Minute Instant Pot Cheeseburger Macaroni?

• Laura’s Lean Ground Beef-this is the star of the meal! It has less fat and is a healthier choice than most lean ground beef!
• Uncooked whole grain or regular pasta noodles: shells, elbows, penne, bowties.  Need gluten-free? You can substitute the pasta for gluten-free pasta.
• Onion-diced 
• Garlic-minced
• Kosher salt
• Ground black pepper
• Worcestershire sauce
• Dijon mustard or mustard powder
• Tomato paste
• Low sodium beef broth
• Reduced fat or fat free shredded cheddar cheese
• Non fat plain Greek yogurt or non fat sour cream
• Mild cheese dip (not Queso dip)- I use Fritos mild cheese dip. This is optional but highly recommended for extra cheesiness!

How do I make this 30 Minute Instant Pot Cheeseburger Macaroni?

Spray the bottom of the Instant Pot with non stick cooking spray. Set your Instant Pot to the “sauté” mode. Add the lean ground beef and sauté the ground beef until it’s no longer pink, about 5 minutes. 

Add onions and garlic and sauté for 1 minute.

Add Worcestershire sauce, tomato paste, Dijon mustard, salt, and pepper to the pot. Store and cook for an additional minute.

 Pour 1/2 cup of beef broth over the top of the meat and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom of the pot.This will prevent the burn indicator on the instant pot when pressure cooking.

Stir in the remaining beef broth and uncooked pasta.

 Cover and lock the lid. Make sure the valve points to “sealed”. Change setting to manual and adjust time to 5 minutes on “High Pressure.”
(It can take up to 15 minutes for it to pressurize)

Once Instant Pot beeps to show that it’s done, wait 5 minutes.

After it beeps-do a quick release, by changing the position of the valve to “Vent” Carefully remove lid and stir. Tip: Be careful of the steam. You may want to put a paper towel over the vent to do the quick release.

Stir in the shredded cheese, sour cream or non fat plain Greek yogurt, and cheese dip.

Stir until well combined.

Serve immediately and enjoy!

 Can this recipe be made on the stove? 

Yes, this can also be made on the stove. Follow these directions:

Cook pasta in beef broth al dente. Drain pasta. Set aside. Meanwhile, cook lean ground beef until brown. Add seasonings, tomato paste, Worcestershire sauce, mustard, onion, and garlic. Once noodles are cooked, add cooked noodles to the meat and cook on low for 3 minutes. Stir until well combined. Remove from heat. Add cheese, cheese dip,  and sour cream or non fat plain yogurt and continue stirring until well combined.

Can I freeze leftovers?

Yes! Store leftovers in an airtight container for up to 5 days or in the freezer for up to 3 months.

Ingredients:

• 1 lb. 96% Laura’s Lean Ground Beef
• 16 oz. short, uncooked whole grain of regular pasta noodles like elbow, shells, penne, bowties. 
• 1/2 medium onion, diced 
• 1 Tbsp garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard or mustard powder
• 2 Tbsp tomato paste
• 4 cups low sodium beef broth
• 1 cup reduced fat shredded cheddar cheese
• 1/2 cup non fat plain Greek yogurt or non fat sour cream
• 3 Tbsp mild cheese dip-I use Fritos mild cheese dip this is optional but highly recommended for extra cheesiness

Directions:

1. Spray the bottom of the Instant Pot with non stick cooking spray. Set your Instant Pot to the “sauté” mode. 
2. Add the lean ground beef and sauté the ground beef until it’s no longer pink, about 5 minutes-while breaking the ground beef into crumbles.
3. Add onions and garlic and sauté for another 1 minute.
4. Add Worcestershire sauce, tomato paste, Dijon mustard, salt and pepper to pot. Cook for an additional 2 minutes. 
5. Pour 1/2 cup of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom of the pot. This will prevent the burn indicator on the instant pot when pressure cooking.
6. Stir in the remaining beef broth and macaroni.  
7. Cover and lock the lid. Make sure the valve points to “sealed.” Change setting to manual and adjust time to 5 minutes on High Pressure.
8. Once Instant Pot beeps to show that it’s done, wait 5 minutes. ( It can take up to 15 minutes to pressurize)
9. After it beeps-do a quick release, by changing the position of the valve to “vent.” Carefully remove lid and stir. Tip: Be careful of the steam. You may want to put a paper towel over the vent to do the quick release.
10. Stir in the shredded cheese, sour cream or non fat plain Greek yogurt, and cheese dip until well combined.
11. Serve immediately and enjoy!!

Makes 8 (1 and 1/4 cup) servings

7 Points® per serving

How do I track this recipe in my WW app? 

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