Instant Pot Cheesy Ground Beef And Noodles Recipe

I took pantry staples and one unexpected ingredient and reworked them into my Instant Pot Cheesy Hamburger Macaroni, a weeknight dish with a surprise even I did not see coming.

I know calling something Not Diet Food is bold, but my Instant Pot Cheesy Ground Beef And Noodles lives up to it. I love how ground beef anchors every bite, giving it that unapologetic, hearty feel.

The whole thing is more slurp than fancy stuff and way more fun. It flirts with those Cheeseburger Pasta Instant Pot trends and reads like an Instant Pot Pasta Recipe for people who really want dinner to matter.

Sharp cheddar cheese gets into every nook and pulls when you lift your fork, making you promise yourself just one more bite. Dont tell anyone how good it is, youll thank me later.

Ingredients

• Ground beef brings protein, iron and richness but it’s higher in saturated fat
• Egg noodles add carbs tender texture and soak up sauce for comforting mouthfeel
• Sharp cheddar gives punchy flavor fat and calcium makes everything gooey and bold
• Cream cheese adds silkiness extra fat creamy mouthfeel that tames tomato tang
• Tomato paste gives umami depth concentrated sweet and acidic notes without extra juice
• Beef broth supplies savory backbone a little salt and meaty liquid to cook noodles
• Onion and garlic bring aromatic sweetness and sharpness boosting overall flavor profile

Ingredient Quantities

• 1 lb (450 g) ground beef 80/20
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 8 oz (about 225 g) wide egg noodles
• 2 cups (480 ml) beef broth
• 3/4 cup (180 ml) whole milk
• 2 cups (about 200 g) shredded sharp cheddar cheese, plus extra for topping
• 4 oz (115 g) cream cheese, cubed
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano or Italian seasoning
• 2 tablespoons olive oil
• Optional: chopped fresh parsley for garnish

How to Make this

1. Set Instant Pot to Sauté, add 2 tablespoons olive oil and let it get hot, then add the diced onion and cook about 2 minutes until it starts to soften.

2. Add 1 pound ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika and 1 teaspoon dried oregano or Italian seasoning. Break the meat up with a spoon and brown until no pink remains and the onion is translucent, about 5 to 7 minutes. If there is a lot of fat, spoon some out but leave a little for flavor.

3. Stir in 3 cloves minced garlic, 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce, cook for about 30 seconds to wake up the flavors and cook off the raw tomato taste.

4. Pour in 2 cups beef broth and scrape the bottom well with a wooden spoon to deglaze and lift any browned bits, they add big flavor.

5. Add 8 ounces wide egg noodles to the pot, press them down so most are submerged in the liquid but dont stir vigorously.

6. Close the lid, set the valve to sealing and pressure cook on High for 4 minutes.

7. When the cook time is done do a quick release right away, open the lid carefully.

8. Stir in 3/4 cup whole milk, 4 ounces cream cheese cut into cubes and 2 cups shredded sharp cheddar cheese. Keep stirring until the cheeses melt and the sauce is smooth and creamy. If it seems too thick add up to 1/4 to 1/2 cup extra milk or broth to loosen it.

9. Taste and adjust salt and pepper if needed, pile into bowls and top with extra shredded cheddar and chopped fresh parsley if you want. Serve hot, its cheesy and comfort food at its best.

Equipment Needed

1. Instant Pot or electric pressure cooker, 6 quart is ideal for this recipe
2. Wooden spoon, great for browning meat and scraping the bottom (helps deglaze)
3. Silicone spatula or slotted spoon, for stirring and folding in the cheese
4. Chef knife, for dicing the onion and chopping parsley
5. Cutting board, big enough to work on and catch scraps
6. Measuring cups and spoons, for broth, milk, tomato paste and spices
7. Cheese grater or bag of pre-shredded cheddar, fresh grated melts better but your call
8. Heatproof bowl or small bowl, to hold cubed cream cheese and maybe extra milk while you finish the sauce

FAQ

Instant Pot Cheesy Ground Beef And Noodles Recipe Substitutions and Variations

• Ground beef → ground turkey or plant-based crumbles (1 lb): use same weight, but turkey is leaner so add about 1 tbsp olive oil when browning and taste for salt, it’ll be less fatty. Plant-based crumbles work 1 for 1, they may need a little extra seasoning.
• Wide egg noodles → smaller pasta shapes (rotini, penne, shells, 8 oz): swap equal weight, but smaller shapes usually cook faster so reduce pressure time by ~1–2 minutes or stir more off-heat to finish.
• Sharp cheddar → Colby Jack, Monterey Jack, or smoked Gouda (2 cups): use same volume, Colby/Monterey give milder, creamier melt, smoked Gouda adds a nice smoky note, mozzarella will be stretchier and less sharp.
• Whole milk + cream cheese → half and half + sour cream (use 1 cup half and half and 1/2 cup sour cream) or 1 cup evaporated milk + 4 oz mascarpone: add sour cream or mascarpone off the heat so it doesn’t split, it’ll still be creamy but a bit different in tang and richness.

Pro Tips

– Let the cream cheese and milk come closer to room temp before you stir them in, and shred your own cheddar instead of using pre-shredded. Pre-shredded cheese has anti-caking stuff that makes sauces a bit grainy, and cold cream cheese makes the sauce clump, so warm things up a little and the sauce will be silky.

– Don’t rush the browning, but don’t overdo the fat either. Brown the meat well so you get those browned bits, then spoon off excess grease if it’s pooling, but leave a little for flavor. Also, when you add the tomato paste cook it a bit until it smells sweeter, that really wakes up the flavor.

– Arrange the noodles so most are submerged but avoid stirring them into a paste, and be ready to quick release right when the timer ends. Quick release helps keep the noodles from getting mushy, but if you want even softer noodles let it sit for a minute before releasing. If some noodles stick together after cooking, stir gently and add a splash of hot broth or milk to loosen them.

– Fix a grainy or too-thick sauce by taking the pot off heat and stirring in small amounts of warm milk or broth, whisking until smooth. Taste last, then adjust salt and add a tiny squeeze of lemon or a splash of vinegar to brighten the whole dish, it makes cheesy food feel less heavy.