1tablespoonhot sauce(use your favourite. I used Sriracha)
8ouncesdried macaroni noodles(about 2 cups)
2cupsunsalted beef stock
4ouncesshredded mozzarella or cheddar cheese(about 1 cup or so or 120 grams or 1/4 pound (or try a combo of both))
1/4cupcreme fraiche(or full fat sour cream, optional)
Turn Instant Pot to 'Saute' and use arrows to select 12 minutes.
Add oil and when shimmering add onion and garlic. Stir and cook 2 minutes.
Add beef, salt, pepper, oregano, Worcestershire sauce, hot sauce and tomato paste. Stir. Cook until beef no longer pink and cooked through, about 8 minutes.
If timer is still on, cancel. Stir in pasta and stock. Cover and lock lid. Ensure vent is set to 'Seal'. Set Instant Pot to 'Pressure Cook' or 'Manual' (high setting) button (depending on which model you have). Use arrows to set 5 minutes (it will take roughly 5 minutes to come to pressure before the Instant Pot starts to count down the 5 minutes cook time). Once time is up, carefully quick release pressure. When valve goes down, unlock lid.
Stir in cheese. Let sit 3 to 4 minutes until cheese melts. Stir in creme fraiche (if using). Portion and enjoy!
This homemade hamburger helper recipe calls for one cup of shredded cheese. If you like things extra cheesy, feel free to add more.
Don't have or prefer to use another type of protein? Try ground turkey or chicken.
Like things more spicy? Add more hot sauce or cayenne. Like less spicy? Omit or add less.
The sauce will thicken further as it stands.
Macaroni noodles were used here because it's traditional for this recipe. However, if you'd rather try something else, use a similarly sized pasta.
Nutrition information above is based on 4 smaller/side servings.
Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).