Instant Pot Cheeseburger Macaroni
Instant Pot Cheeseburger Macaroni Is a Quick, Easy, and Delicious Lunch or Dinner for Your Family!
- 16 oz elbow macaroni uncooked
- 1 cup chicken broth
- 1 .5 lbs ground beef
- 1 tsp salt
- 1 10 oz can cheddar cheese soup
- 3/4 cup sour cream
- 1-2 cups cheddar cheese shredded
Brown ground beef and onion in Instant Pot on Saute function.
Drain grease, using hot pads.
Mix together cheddar cheese soup and chicken broth.
Pour noodles into Instant Pot and press down so that it is covered in liquid.
Cook on Manual/Pressure Cook, High Pressure for 3 minutes.
Slow release for 3 minutes, then quick release the rest of the pressure.
Stir in sour cream and shredded cheddar cheese.
Let sit for a couple of minutes to thicken.
Calories: 521kcal | Carbohydrates: 44g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 608mg | Potassium: 379mg | Fiber: 2g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 2mg