Pressure Cooker Cheeseburger Macaroni Recipe 445 Recipes

INSTANT POT CHEESEBURGER MACARONI

Steps:

• Add ground beef to the insert pot of an Instant Pot. Use the Saute setting to brown beef, breaking it apart as it cooks. Once browned, drain off any excess grease and return beef to insert pot, spreading it evenly across bottom of the insert pot.
• Layer the macaroni on top of the ground beef. Do not stir.
• Add garlic powder, onion powder, steak seasoning, and Worcestershire sauce. Do not stir.
• Pour in tomatoes and enough water to just barely cover the macaroni (for me, this was about 1 2/3 cups, but you may need a little bit more or less). If necessary, gently press down any noodles to ensure they are covered with liquid.
• Close the lid and set the vent to the sealed position.
• Using the manual setting at high pressure, select a 4 minute cook time.
• Once cook time is complete, allow a 5 minute natural release, followed by a quick release of remaining pressure.
• Stir in the condensed soup until well combined. Add in shredded cheese, stirring until melted and combined.
• Serve and enjoy!

PRESSURE COOKER CHEESEBURGER MACARONI RECIPE - (4.4/5)

Steps:

• With lid off, heat oil on high or brown until sizzling. Add beef and cook until it is browned. Add onion, salt, pepper, dried thyme, ketchup, elbow macaroni, and stock, lock on lid, cook on high for 6 minutes. Perform quick release, add cheese, stirring until melted and creamy. Let sit for 5 minutes if you want it to thicken more.

CREAMY PRESSURE COOKER MACARONI AND CHEESE

Steps:

• Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.

INSTANT POT CHEESEBURGER MACARONI

Steps:

• 1. Turn on the saute option on your Instant Pot and add the oil. Once the insert is heated add the ground beef and brown, breaking it up with a wooden spoon as it cooks.
• 2. Turn off the saute option, remove the insert pot and drain any excess grease. Put the insert back in the Instant Pot and add the onion, seasonings, ketchup, uncooked macaroni and broth, stirring to combine.
• 3. Seal the lid and set the pressure knob on top to sealing. Manually set for 6 minutes. Once it's done, quick release the pressure by moving the knob to venting. Unseal and stir in the cheese till melted and serve.

INSTANT POT CHEESEBURGER MACARONI

Steps:

• Using the saute setting on the Instant Pot, brown the ground beef. When the ground beef is done cooking, scrape the bottom of the Instant Pot liner to make sure there are no burned bits on the bottom. Drain fat if needed (see notes).
• Cancel the saute setting. Add the paprika, onion powder, garlic powder, mustard powder, salt, and black pepper to the pot, stirring to coat the ground beef.
• Add the elbow macaroni, beef broth, butter, submerging the macaroni in broth but do not stir (this could cause a burn error).
• Close the Instant Pot lid and cook on HIGH pressure for 5 minutes. It will take about 10 minutes to come to pressure before the cook time begins.
• When the cooking time is complete, follow by a quick release. Stir in the shredded cheddar cheese and heavy whipping until the cheese is melted.

ONE-POT CHEESEBURGER MACARONI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

PRESSURE COOKER MACARONI & CHEESE RECIPE - (4.4/5)

Steps:

• Mix macaroni, water, salt, mustard, and cayenne together in pressure cooker pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid. Stir in evaporated milk. Select browning and simmer until sauce has thickened and pasta is tender, 1 to 3 minutes. Turn of pressure cooker, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth. (It is important to do it a handful at a time so the cheese doesn't clump together.) Season with additional salt and pepper to taste.