Instant Pot Cheeseburger Macaroni

Ingredients:

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 cup beef broth

1 cup ketchup

1 tbsp mustard

1 tbsp Worcestershire sauce

2 cups elbow macaroni

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Set your Instant Pot to the sauté mode. Add ground beef and cook until browned. Drain excess fat.

Add diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is soft.

Stir in beef broth, ketchup, mustard, and Worcestershire sauce.

Add elbow macaroni and stir to combine.

Close the Instant Pot lid and set to high pressure for 4 minutes. Ensure the valve is set to sealing.

Once cooking time is complete, carefully quick-release the pressure.

Stir in shredded cheddar and mozzarella cheese until melted and well combined.

Season with salt and pepper to taste.

Garnish with chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: Approximately 500 per serving | Servings: 6