Instant Pot Hamburger Helper is a quick, easy, hearty, and flavorful dinner the whole family will love! A perfect way to end a busy day!
Please meet the MVP of your busy-person-family-friendly-dinner-needing life.
Honestly, I did not think it could get easier than the homemade healthy hamburger helper recipe that I made you last year…but, then, IT DID.
You guys LOVED that recipe SO DANG much that I decided to make you an Instant Pot version since all the cool kids are using it.
Considering I am have been it to make things like instant pot butternut squash and whole30 keto chili lately, does that also mean that I am a cool kid?
Please say yes.🙏🏻
Why you will LOVE this recipe
Sometimes, you just need to cook up a quick and easy, crowd pleasing meal on those busy weeknights with the family. You know, something that everyone will eat with no complaints-even the picky eaters in your family- and dinner will go off without a hitch! All-in-one meals are my favorite because you don’t have to think of side dishes. One pot jambalaya is always a hit in our home, and you also can’t go wrong serving one pot rice casserole or one pan mexican quinoa casserole! Today’s hamburger helper instant pot recipe is a perfect weeknight family meal because it’s easy to make, healthy and nourishing, AND super flavorful too! It’ll be one of those recipes that go on your dinner rotation permanently!
While the boxed version may have some ingredients that are hard to pronounce, this homemade version of hamburger helper in the instant pot is made with ingredients you know and that probably already have a place in your pantry and fridge. Here’s what you’ll need to round up before we get going on this recipe:
- Lean Ground Beef
- Milk of choice
- Chicken or Beef Broth
- Tomato Sauce
- Spices: garlic powder, onion powder, paprika and salt
- Chickpea Elbow Macaroni
- Cheddar Cheese
How to make Instant Pot Hamburger Helper
This is one of my FAVE recipes to throw together because everything happens in the same pot! It cuts down on time, and most importantly, dishes to clean! Here’s how to make this easy and tasty meal:
Add a splash of oil to the instant pot on the sautee setting and cook the ground beef, breaking it up as it cooks. Next, add in the cornstarch, spices and salt to the beef and continue cooking until it is no longer pink.
Pour the broth, tomato sauce and worcestershire sauce into the spiced meat mixture and mix it up well. Bring it to a rolling boil. Once boiling, stir in the chickpea pasta.
Set your instant pot to sealing and cook the pasta on manual high pressure for 5 minutes. Once cooked, go ahead and do an instant steam release.
Turn on the sautee mode and cook, stirring often, just until the sauce begins to thicken up.
Add in the cheese and stir until it’s melted throughout. Serve it up and DEVOUR! Enjoy!
How to Store
I recommend storing your leftover instant pot hamburger helper in an airtight container in the fridge. It will last up to 3 days and make fantastic leftovers for lunches at the office! Simply place in a microwave safe dish and heat it up when ready to enjoy.
How to Freeze
This is also a recipe that freezes really well! Once it is cooked and cooled, place your hamburger helper in an airtight, freezer safe container and then slide it in your freezer. It should last up to 3 months if stored correctly in your freezer. Simply thaw it in the fridge overnight, then reheat and enjoy the next day!
More easy, Healthy & hearty dinner ideas
- 1 Tbsp Olive oil
- 1 Lb 85% Lean Ground Beef
- 2 tsp Cornstarch
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 2 tsp Paprika
- 3/4 tsp Salt
- 3 Cups Beef Broth (not reduced sodium)
- 1 Cup Canned tomato sauce
- 2 tsp Worcestershire Sauce
- 6 oz Chickpea elbow macaroni noodles
- 1/2 Cup Cheddar cheese, grated (optional)
- Heat the olive oil on Sautee mode and cook the beef until browned, about 5-6 minutes.
- Sprinkle the cornstarch, spices and salt all over the beef. Then, pour in the broth, tomato sauce and Worcestershire sauce and stir until well combined. Bring to a boil.
- Once boiling, stir in the chickpea pasta.
- Cover, set to "sealing" and cook on manual high pressure for 5 mins.
- Once it's cooked, do an instant steam release. Turn to Sautee mode and cook, stirring frequently, until it just begins to thicken (about 2-3 mins)
- Stir in the cheese, if using and DEVOUR!
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