Cheeseburger Mac (Instant Pot)

Author Indigo Nili


  • 1 tbsp avocado oil or cooking oil of your choice
  • 1 lb lean ground beef seasoned with salt and pepper
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp Frank’s Red Hot Sauce
  • 4 cups water
  • 1 lb dry macaroni pasta
  • 2 cups shredded cheddar cheese
  • 4 oz cream cheese
  • Chopped pickles for garnish
  • Chopped tomatoes for garnish
  • Red onion, cut into rings for garnish


  1. Select Sauté (high or more) and add the oil to the pot.

  2. When the pot is hot add in the ground beef and season with the salt and pepper.

  3. Sauté for 4 minutes or until it is almost cooked through.

  4. Stir in the garlic powder, onion powder and Frank’s sauce. Press Cancel.

  5. Stir in the water and the pasta.

  6. Lock the lid and set the steam release valve is set to the sealing position.

  7. Select Pressure Cook (high) and set the cook time to 3 minutes (or half the amount of cook time listed on your bag of pasta)

  8. When the cook time is complete quick release (QR) the pressure.

  9. Add the cream cheese and cheddar cheese to the inner pot and stir until both are melted and incorporated.

  10. Serve hot with chopped tomatoes and pickles for garnish and enjoy!

Recipe Notes

To make this recipe in an Instant Pot Mini 3q, just halve all of the ingredients and cook as directed.


To make this a one-pot meal you can cook steamed broccoli above the pasta using a tall trivet and a lidded stainless steel pan. Add about 12 oz of fresh broccoli florets to the pan along with 1/4 cup of water. Place the lid one the pan and put it on top the tall trivet, above the pasta. Cook as directed. 


To make this recipe gluten-free and grain-free substitute 12oz of Banza  Chickpea pasta for the 1lb of regular pasta. For a cook time use one half of the amount of cook time listed on the Banza pasta box.