Once the oil has heated, add in the meat and brown it fully, breaking it up into small pieces. Once the meat is cooked, turn off the pressure cooker. Drain off any fat and return the inner pot back to the inner pot.
Add 1 cup of beef 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 in garlic powder, onion powder, salt, paprika, and Worcestershire sauce, and stir well to combine.
Add in noodles and gently push them down into the sauce. You want the noodles just submerged into the liquid. Top the noodles with tomato sauce.
Set to cook on high pressure for 3 minutes (hit manual or pressure cook and adjust time by using +/_ buttons until the timer reads 3).
Once the cooking time has elapsed, let the pressure release naturally for 5 minutes. Then do a quick release of any remaining pressure--be sure stand away from vent knob when releasing pressure.
Fluff the noodles with a fork to incorporate everything. Taste and adjust seasonings if needed and serve.
Ground Meat: This recipe works using ground turkey, beef, or chicken. Noodles: Both whole wheat and regular elbow noodles work. I find Barilla brand of gluten-free noodles works best if making this gluten-free. Using another shape of noodles may result in needing to change the cooking time, so I don't recommend it. To double this recipe, simply double the ingredients. The cook time will remain the same, it will just take a bit longer to come to pressure. Storage Instructions: Leftover Hamburger Helper can be stored in an air-tight container for up to 3 days in the refrigerator and can be frozen 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. Cheeseburger Hamburger Helper Instructions: If you would like a cheesy version of Hamburger Helper, stir in 4 ounces of diced Velveeta Cheese or 2 cups of shredded cheddar cheese AFTER cooking. The residual heat should be enough to melt the cheese.