Instant Pot Hamburger Helper
Instant Pot Hamburger Helper is a simple, economical, family-favorite recipe that comes together in under 30 minutes featuring tender noodles, ground beef, and a deliciously seasoned sauce.
Servings: 6 people
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound lean ground beef or chicken/turkey
- 4 cups low-sodium beef stock/broth
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire Sauce
- 16 ounces elbow noodles
- 8 ounces tomato sauce
Instructions
- Turn the Instant Pot to sauté, add 2 teaspoons extra virgin olive oil to the inner pot, and let heat briefly ~60 seconds. Once the oil has heated, add 1 pound lean ground beef to the inner pot and brown it fully, breaking it up into small pieces as it cooks. Once the meat is cooked, turn off the pressure cooker. If needed, remove the inner pot, drain off any fat from meat, and return the inner pot to the Instant Pot.
- Pour a bit of the 4 cups low-sodium beef stock/broth to the inner pot and use a spatula or spoon to scrape up all the browned bits off the bottom of the inner pot. Add the remaining broth. *Adding a small amount makes it so you don't splash yourself when deglazing the inner pot.
- Season with 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoons paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon Worcestershire Sauce to the inner pot and stir well to combine. Add 16 ounces elbow noodles and gently push them down into the sauce. You want the noodles just submerged in the liquid. Pour 8 ounces tomato sauce over the noodles, but do not stir!
- Place the lid on the pressure cooker, ensuring the venting knob is sealed/locked. Set to cook on high pressure for 3 minutes by hitting the manual or pressure cook button and adjusting the time by using the +/- buttons until the timer reads 3.
- Once the cooking time has elapsed, let the pressure release naturally for exactly 5 minutes. Then do a quick release of any remaining pressure, being sure to stand away from the vent knob when releasing pressure.
- Remove the lid and fluff the noodles with a fork to incorporate everything. Taste, adjust seasonings if needed, and serve.
Video
Notes
Ground Meat: This recipe works using ground turkey, beef, or chicken.
Noodles: Use whole wheat and regular elbow noodles. I don't recommend another pasta shape for the timing to work.
Gluten-Free Modification: Use gluten-free Worcestershire sauce and Barilla brand of gluten-free noodles. I have not had success with other brands of gluten-free noodles.
Make Instant Pot Cheeseburger Helper: Stir in 2 cups of shredded cheddar cheese AFTER pressure cooking. The residual heat should be enough to melt the cheese.
Change Quantity: To double this recipe, you must use an 8-quart or larger Instant Pot. Then simply double the ingredients. The cooking time will remain the same, it will just take a bit longer to come to pressure. Alternatively, you can cut the recipe in half using a 3, 6, or 8-quart Instant Pot. Keep the cooking time the same.
Storage Instructions: Store leftover in an air-tight container for up to 3 days in the refrigerator or in freezer for up to 3 months. To reheat, you may want to add in a splash of beef stock or water, as the noodles tend to absorb the sauce as they sit.
Nutrition
Calories: 423kcal | Carbohydrates: 57g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 719mg | Potassium: 785mg | Fiber: 3g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 3.1mg | Calcium: 41mg | Iron: 3.5mg
