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Creamy cheeseburger macaroni topped with toasted crumbs and chopped parsley

Photo: Jengod / Wikimedia Commons · CC BY-SA 4.0

Instant Pot Family Dinners

Instant Pot Cheeseburger Macaroni

Ground beef, tender elbows and real cheddar create a creamy homemade answer to boxed cheeseburger pasta in about half an hour.

Developed for DishGal · Updated 2026-09-20

Instant Pot Family DinnersEasy Beef RecipesEasy Ground Beef Recipes
Prep10 min
Cook20 min
Total30 min
Cost$2.15

Directions

  1. Brown the beef

    Select Sauté and cook beef and onion for 5 to 6 minutes, breaking the meat into small crumbles, until no pink remains. Drain excessive fat if needed.

  2. Season and deglaze

    Stir in garlic powder, paprika, salt and Worcestershire. Add 1 cup broth and scrape the base completely clean. Pour in the remaining broth and cancel Sauté.

  3. Layer the pasta

    Spread macaroni evenly over the liquid and press it down gently. Pour diced tomatoes over the top. Do not stir.

  4. Pressure cook and vent

    Lock the lid and cook on High Pressure for 4 minutes. Immediately use a controlled quick release in short bursts; if foam appears, close the valve for 30 seconds and resume slowly.

  5. Make it creamy

    Stir from the bottom, then add mustard and evaporated milk. Add cheddar in three handfuls, stirring each until melted before adding the next. Do not use Sauté while adding cheese.

  6. Rest and serve

    Let stand uncovered for 3 minutes to thicken. Taste for salt and serve with pickles or scallions for the adults while keeping the base familiar for kids.

Why this works

Why it worksEvaporated milk resists curdling and creates a smooth sauce without a flour roux.
Why it worksFreshly shredded cheddar melts more smoothly than pre-shredded cheese coated with anti-caking starch.
Why it worksTomatoes stay on top during pressure cooking, protecting the base from scorching.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Stainless electric multi-cooker with a locking lid and digital controls Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options → Two digital probe cooking thermometers beside prepared ingredients Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options → Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →

Swaps & notes

Easy swaps

  • Use ground turkey and 1 tablespoon oil in place of beef.
  • Use Monterey Jack for a milder, stretchier sauce or a half-cheddar blend.
  • Omit tomatoes and add an extra 1/2 cup broth for a plainer cheeseburger-style macaroni.

Cook notes

  • Do not add milk or cheese before pressure cooking.
  • Pasta releases foam, so never walk away during the controlled quick release.
  • The sauce thickens quickly as it rests; loosen with warm milk if needed.
  • Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
  • Never force the lid. Open only after pressure is fully released and the float valve has dropped.

Storage

Refrigerate airtight for up to 4 days. Reheat to 165°F over low heat with a splash of milk. Freeze up to 2 months, although the sauce may be slightly less smooth after thawing.

Questions

Why did the cheese sauce turn grainy?

The pot may have been too hot or cheese was added all at once. Cancel heat, add cheese gradually and use freshly shredded blocks.

Can I use a different pasta?

Choose a shape with a similar package time. Set pressure time to roughly half the lowest listed stovetop time, rounding down.

Can I double it?

Not in a 6-quart cooker. Pasta foams and expands, so keep the pot below the half-full line and make a second batch.

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Instant Pot Cheeseburger Macaroni
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1. Brown the beefSelect Sauté and cook beef and onion for 5 to 6 minutes, breaking the meat into small crumbles, until no pink remains. Drain excessive fat if needed.
2. Season and deglazeStir in garlic powder, paprika, salt and Worcestershire. Add 1 cup broth and scrape the base completely clean. Pour in the remaining broth and cancel Sauté.
3. Layer the pastaSpread macaroni evenly over the liquid and press it down gently. Pour diced tomatoes over the top. Do not stir.
4. Pressure cook and ventLock the lid and cook on High Pressure for 4 minutes. Immediately use a controlled quick release in short bursts; if foam appears, close the valve for 30 seconds and resume slowly.
5. Make it creamyStir from the bottom, then add mustard and evaporated milk. Add cheddar in three handfuls, stirring each until melted before adding the next. Do not use Sauté while adding cheese.
6. Rest and serveLet stand uncovered for 3 minutes to thicken. Taste for salt and serve with pickles or scallions for the adults while keeping the base familiar for kids.