Ingredients
Main Ingredients
- 1 pound ground beef (80/20 blend recommended)
- 2 cups elbow macaroni (uncooked)
- 2 cups beef broth
- 15 oz tomato sauce (one can)
- 8 oz cream cheese (cubed)
- 2 cups shredded cheddar cheese
- 1 medium onion (diced)
- 3 cloves garlic (minced)
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Ingredients
- 1 cup frozen mixed vegetables
- ½ cup sour cream (for extra creaminess)
- 1 tablespoon Worcestershire sauce (for deeper flavor)
Instructions
- Brown beef: Set the Instant Pot to 'Sauté' mode and cook the ground beef until it is fully browned with no pink remaining, breaking it apart with a wooden spoon or spatula.
- Sauté onions: Add the diced onion and minced garlic to the pot with the browned beef. Sauté until the onions become translucent and softened, about 3-4 minutes.
- Add seasonings: Stir in all the dry spices including garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Mix well to evenly coat the beef and onions.
- Add liquids: Pour in the beef broth and tomato sauce, scraping the bottom of the pot to release any browned bits to prevent burning.
- Stir pasta: Add the uncooked elbow macaroni and stir to ensure the pasta is mostly submerged in the liquid for even cooking.
- Pressure cook: Seal the Instant Pot lid and set it to cook at high pressure for 4 minutes.
- Natural release: Allow the pressure to release naturally for 5 minutes after cooking, then perform a quick release to release any remaining pressure.
- Add cheeses: Open the lid and stir in the cubed cream cheese and shredded cheddar cheese until fully melted and incorporated into the sauce.
- Adjust texture: If the mixture is too thick, add extra broth or milk gradually to reach desired creaminess.
- Serve hot: Plate the Hamburger Helper and optionally top with fresh herbs or additional cheese. Serve immediately while warm.
Notes
- Using an 80/20 ground beef blend helps keep the dish juicy and flavorful due to its fat content.
- Frozen mixed vegetables can be added before pressure cooking for extra nutrition and color.
- Sour cream and Worcestershire sauce are optional but enhance creaminess and depth of flavor respectively.
- Be sure to submerge pasta completely to ensure even cooking inside the Instant Pot.
- If you don’t have cream cheese, you can substitute with a combination of heavy cream and extra cheddar cheese.
- This recipe can be easily doubled for larger families using a 8-quart Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Dinner, Main Course
- Method: Instant Pot
- Cuisine: American
