Made in the Instant Pot, this One-Pot Homemade Hamburger Helper is jam-packed with veggies and comes together in just 40 minutes for the ultimate weeknight meal.
As a mom, I give this hamburger helper recipe a 10/10. Why? It’s made in one single pot, which makes for a super simple clean-up. We decided to use the Instant Pot because it’s efficient and fast. Our #1 goal when testing this was to NOT overcook the noodles. The magic number? 4 minutes. 5 was way too mushy and 3 was a bit al dente.
Simply cook the beef in the Instant Pot for a few minutes. Add the veggies and cook for another few minutes before adding the rest of the ingredients. Cook on high pressure for around 4 minutes.
What You Need for Hamburger Helper
- Ground beef
- Spices
- Veggies
- Noodles
- Beef broth
- Macaroni noodles
- Tomato paste
- Tomato sauce
- Shredded cheese
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Substitutes & Variations for Ground Beef Hamburger Helper
- Meat: we know that the “hamburger” in hamburger helper stands for ground beef, but we also tested this recipe with ground turkey and chicken and they were both delicious.
- Veggies: feel free to add other veggies such as bell pepper or potatoes.
- Broth: veggie and chicken broth both work.
Storage
Store leftover Instant Pot hamburger helper in an airtight container in the fridge for up to 3-5 days. To reheat, microwave on high for 60 seconds.
Make-Ahead Tip
If you plan to make this for meal prep, we recommend lowering the cook time to 3 minutes. As the noodles sit in the fridge overnight, they will soften and no one wants a soggy noodle the next day!
Serving Suggestions
This one-pot hamburger helper is delicious and served with shredded cheese and minced fresh parsley. I’ve eaten it with a dollop of Greek yogurt/sour cream and hot sauce, too.
Ingredients
- 1 lb. ground beef
- 1.5 teaspoons sea salt separated
- 1 teaspoon dried thyme
- 1 small white onion minced
- 1 cup minced carrots ~3 large carrots
- 1 cup minced celery ~3 stalks
- 4 cloves garlic
- 1 lb. macaroni noodles
- 15 oz. tomato sauce
- 3 tablespoons tomato paste
- 4 cups beef broth
- ½ cup shredded cheddar cheese
Instructions
-
Add the ground beef and 1 teaspoon of salt to the Instant Pot and turn on the saute feature. Break the beef up with a spatula and cook for 2 minutes.
-
Add the remaining salt, dried thyme, onion, carrots, celery, and garlic to the beef and toss the ingredients together. Cook for 5-7 minutes until beef is cooked and the vegetables begin to soften.
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Add the macaroni noodles, tomato sauce, tomato paste, and broth to the pot and stir.
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Cover the Instant Pot and cook on high pressure for 3 minutes. You will need to allow time for pressure to build.
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Quick-release the pressure and toss the noodles to release heat. Add the cheese to the pot and toss gently until the cheese has melted.
-
Remove the pot to keep the pasta from cooking. Serve immediately.
Tips & Notes
- We tested this recipe with 2 types of macaroni noodles. We suggest using traditional macaroni noodles with no ridges or twists. We suggest the brand De Cecco or a similar shape.
- Feel free to add more vegetables if desired.
- You can use any type of broth for this recipe.
- We tested this recipe with a cook time of 5 minutes, 4 minutes, and 3 minutes. We do not recommend cooking the noodles for 5 minutes, they get very mushy. We recommend 4 minutes if you are eating the pasta immediately, and 3 minutes if you are planning on meal prepping this recipe for the week. The noodles will continue to absorb the liquid throughout the week.
Nutrition facts
Calories: 409kcal Carbohydrates: 50g Protein: 22g Fat: 13g Fiber: 4g Sugar: 6g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
