instant pot macaroni and cheese with burger

Stir in the pickles, mustard, ketchup and cheese.Turn Instant Pot to sauté setting and stir it in to thicken. Thicken: Make a cornstarch slurry by stirring together the water and cornstarch.Test potatoes for doneness (mine always get done so quickly but if your potatoes are still hard you can bring the pot to pressure for another minute or two). When time is up move valve to venting and remove the lid. Set the manual/pressure cook button to 2 minutes. Pressure cook: Cover Instant Pot and secure the lid.Layer ingredients on top: Dump the tomatoes into the pot.Deglaze: Pour in the beef broth and scrape bottom of pot so that nothing is sticking ( to prevent burn message).Stir in the steak seasoning and Worcestershire to season the meat. When display says HOT add in the beef and break it up. Brown beef: Turn Instant Pot to sauté setting.2 cups shredded sharp cheddar cheese–you can also use another type of cheese.

1/3 cup diced dill pickles–for that cheeseburger flavor.1–2 Tbsp cornstarch + 2 Tbsp water–to thicken the sauce.1 1/2 pounds Russet potatoes, peeled and cubed–about 4 medium potatoes.1 (14.5 oz) can diced tomatoes–I like using petite diced tomatoes.1 cup beef broth–I used 1 cup water and 1 teaspoon of Better Than Bouillon Beef Base.1 tsp steak seasoning–I used Montreal steak seasoning.1 cup diced onion–I used a yellow onion.1 pound lean ground beef–you can also use ground turkey.Potatoes cook so quickly in the Instant Pot so you’ll only need a 2 minute pressure cooking time for this recipe. Make this one pot dish with your Instant Pot. This comforting casserole has lean ground beef, tender potato cubes, tomatoes, pickles, mustard, ketchup and cheese! My family loved this dish and if you love cheeseburgers you’ll love it too. Instant Pot Ultimate Cheeseburger Casserole

Instant pot macaroni and cheese with burger