Instant Pot Cheeseburger Macaroni
Try this Instant Pot Cheeseburger Macaroni recipe, or contribute your own.
Try this Instant Pot Cheeseburger Macaroni recipe, or contribute your own.
- Carbohydrate 92.0714666683579 g
- Cholesterol 464.982811717166 mg
- Fat 129.915622208002 g
- Fiber 4.93753339960996 g
- Protein 135.070054944163 g
- Saturated Fat 60.2074184483393 g
- Serving Size 1 1 recipe (1055g)
- Sodium 1677.8961315679 mg
- Sugar 87.133933268748 g
- Trans Fat 13.1440998525985 g
- Calories 2105 calories
Step-by-step
- Turn your IP to saute and add your olive oil and ground beef. Start to brown.
- Add your diced onions and cook together until ground beef is no longer pink.
- Add your water, cheddar cheese soup, and macaroni noodles.
- Stir together. Close your IP lid and set to manual, pressure, high for 3 minutes.
- When done do a slow release on your steam valve and carefully lift your lid.
- Set IP to saute. Add your sour cream and cheese.
- Stir slowly and allow it to come to a boil and bubble. It will thicken a bit after a minute or two.
- Turn IP off. The longer it sits the thicker it will become too.
- Serve! (top with more cheese if you're a real cheese lover.
Mastering Pressure Distribution
Adding cold dairy directly to a high-pressure environment often causes curdling and uneven thermal distribution. Cook the meat, water, soup, and pasta under pressure first, then switch the appliance to sauté mode before stirring in the sour cream and shredded cheese. This sequence prevents scorched dairy solids at the base of the inner pot.
Adapting Equipment and Ratios
Electric pressure cookers require sufficient thin liquid to generate steam, meaning thick canned soups must be balanced with adequate water. If the inner pot displays a burn warning due to residual starches sticking to the bottom, deglaze the surface thoroughly with water and scrape up any browned meat bits before locking the lid into position.
Managing Dietary Adjustments
Modifying this format for alternative diets requires swapping foundational components without altering the total liquid volume. Ground turkey substitutes cleanly for beef, while plant-based sour cream and dairy-free cheddar alternatives integrate smoothly during the final thickening phase if heated gently.
