Instant Pot Cheeseburger Mac Homemade Hamburger Helper

By gbvampy1

garnish with chopped green onions, chives or parsley
a Mexican blend cheese goes great as does a double cheddar blend
pairs great with a garden salad
macaroni can be subbed with any short pasta (small shells etc.)

Ingredients

• 1 T coconut oil or other suitable oil
• 1 lb lean ground beef
• 1/2 C diced sweet onion
• 2 garlic cloves minced
• 1 tsp kosher salt
• 1/4 tsp black pepper freshly cracked
• 1/2 tsp dry thyme
• 1 T Worcestershire sauce
• 2 T tomato paste
• 4 C beef broth OR 3 C beef broth + 1 C water
• 2 C shredded cheddar cheese or cheddar blend
• 16 oz elbow macaroni dry

Preparation

Step 1

Set to IP to saute.
Melt in coconut oil
Add ground beef. Cook until browned, stirring to break up after a few minutes.
Add in onion and garlic. Cook, stirring occasionally, just until soft.
Season with salt, pepper, thyme and Worcestershire sauce.
Stir in tomato paste.
Pour in ¼ C of liquid to deglaze pot. Scrape up all the tasty bits from the bottom. Then add in the macaroni and remaining liquid.
Press cancel to stop saute.
Lock lid into place and seal valve. Using manual button set time to 5 minutes.
After 5 minutes are up, quick release the steam. Remove cover and stir in half the cheese. Sprinkle the remaining cheese over the top and place cover, not locked, back on pot for 2 minutes to help the cheese melt.
Remove cover and serve.