📝 About This Recipe
This comforting classic elevates the nostalgic 'Hamburger Helper' into a gourmet, one-pot masterpiece using the efficiency of the Instant Pot. We combine lean ground beef with aromatic vegetables, savory beef broth, and tender shell pasta, all enveloped in a velvety, sharp cheddar cheese sauce. It is the ultimate weeknight savior that delivers deep, slow-cooked flavor in a fraction of the time, making it a guaranteed family favorite.
🥗 Ingredients
The Beef Base
- 1 pound Lean Ground Beef (90% lean is preferred)
- 1 Yellow Onion (small, finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Olive Oil
Seasonings & Liquids
- 2 tablespoons Tomato Paste (adds richness and color)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano
- 3 cups Beef Broth (low sodium recommended)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Pasta & Dairy
- 12 ounces Medium Pasta Shells (dry, uncooked)
- 1/2 cup Heavy Cream (for a silky finish)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' function on high. Once the display reads 'HOT', add the olive oil and the ground beef.
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2
Break the beef apart with a wooden spoon and brown for 5-6 minutes until no pink remains. Carefully drain any excess grease if necessary.
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3
Add the diced onion to the beef and sauté for 3 minutes until translucent and soft.
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4
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly to 'toast' the tomato paste until it turns a deep brick red.
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5
Add the Worcestershire sauce, smoked paprika, dried oregano, salt, and pepper. Stir well to coat the meat in the spices.
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6
Pour in about 1/2 cup of the beef broth. Use your spoon to scrape up all the brown bits (fond) from the bottom of the pot; this prevents the 'Burn' notice and adds immense flavor.
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7
Add the remaining beef broth and the dry pasta shells. Gently push the shells down so they are mostly submerged in the liquid, but do not stir the mixture completely.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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9
Cancel the Sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
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10
Once the timer beeps, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position. Wait for the pin to drop before opening the lid.
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11
Open the lid and give the mixture a good stir. It may look a bit liquidy at first, but the starch from the pasta will help it thicken.
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12
Stir in the heavy cream and then add the shredded cheddar cheese one handful at a time, stirring until completely melted and glossy.
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13
Let the pasta sit for 2-3 minutes to allow the sauce to tighten up. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always shred your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. To prevent the 'Burn' warning, ensure you deglaze the bottom of the pot thoroughly after browning the meat. If you prefer a kick, add a pinch of red pepper flakes or a teaspoon of Dijon mustard during the seasoning step. For a healthier twist, you can swap the ground beef for ground turkey, though you may need an extra splash of oil. Don't overcook! The 'Quick Release' is vital for pasta to ensure it stays al dente and doesn't become mushy.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a zesty vinaigrette to cut through the richness. A side of buttery garlic bread or toasted focaccia is perfect for mopping up the extra cheese sauce. Pair with a medium-bodied red wine like a Merlot or a cold, crisp Lager. For a vegetable boost, stir in a handful of fresh baby spinach at the very end until wilted.