Craving a comforting meal that combines the best of two worlds? Look no further than this mouthwatering Instant Pot Bacon Cheeseburger Pasta! In just 25 minutes, you can whip up a creamy, cheesy dish that packs all the flavors of a classic cheeseburger, complete with crispy bacon and hearty pasta. Perfect for busy weeknights or when you're just looking to indulge, this recipe is sure to become a family favorite. Ready to dive into a bowl of deliciousness? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 6 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup elbow macaroni
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of ground beef, 6 slices of chopped bacon, 1 diced onion, 3 minced cloves of garlic, 1 cup of beef broth, 1 cup of elbow macaroni, 1 cup of shredded cheddar cheese, and salt and pepper to taste.
- Set your Instant Pot to the 'Sauté' mode. Allow it to heat up for a couple of minutes.
- Once the pot is hot, add the chopped bacon. Cook the bacon for about 5 minutes, stirring occasionally, until it becomes crispy. Use a slotted spoon to remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.
- Add the diced onion to the pot and sauté for about 3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Add the ground beef to the pot. Break it apart with a spatula and cook until browned, about 5 minutes. Season with salt and pepper to taste.
- Once the beef is browned, pour in the beef broth and scrape the bottom of the pot with a wooden spoon to deglaze, ensuring that any browned bits are incorporated into the liquid.
- Add the elbow macaroni to the pot, ensuring it is submerged in the broth. Do not stir.
- Close the lid of the Instant Pot and set the valve to the sealing position. Select 'Manual' or 'Pressure Cook' mode and set the timer for 5 minutes.
- When the cooking time is complete, perform a quick release by carefully moving the valve to the venting position to release the steam.
- Once the pressure has fully released and the pin drops, open the lid. Stir the pasta mixture to combine.
- Add the cooked bacon and shredded cheddar cheese to the pot, stirring until the cheese is melted and everything is well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve the bacon cheeseburger pasta hot, garnished with extra cheddar cheese or chopped green onions if desired.
Tips
- Prep Ahead: To save time, chop your onion and garlic, and measure out your ingredients before you start cooking. This will make the process smoother and faster.
- Crispy Bacon: For extra crispy bacon, ensure your Instant Pot is hot enough before adding the bacon. Don't rush this step; it adds a great texture to the dish.
- Deglazing is Key: Make sure to scrape the bottom of the pot thoroughly after adding the beef broth. This not only prevents the "burn" warning on your Instant Pot but also enhances the flavor of your dish.
- Don’t Stir the Pasta: After adding the elbow macaroni, resist the urge to stir. This helps prevent the pasta from clumping together and ensures even cooking.
- Customize Your Cheese: While cheddar cheese is a classic choice, feel free to experiment with different types of cheese like Monterey Jack or pepper jack for a spicy kick!
- Garnish for Flair: For an extra touch, garnish your pasta with chopped green onions or additional cheese right before serving. It adds a pop of color and flavor!
- Leftovers: This dish reheats well, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 95mg
