If you grew up loving classic Hamburger Helper, you’re going to love this homemade Instant Pot version even more.
This Instant Pot hamburger helper is creamy, comforting, and made with simple ingredients you likely already have in your kitchen. It’s the perfect quick weeknight dinner when life feels busy but you still want a warm, home-cooked meal on the table.
Between running my business, keeping up with our household, and trying to find a little quiet time in the day, meals that are simple and reliable are a lifesaver. That’s why this easy Instant Pot dinner has become one of my favorite go-to recipes.
Everything cooks in one pot, which means less mess, less cleanup, and more time to actually sit down and enjoy dinner.
Why You’ll Love This Homemade Hamburger Helper
- Quick and easy Instant Pot recipe
- Made with real, simple ingredients
- Creamy, comforting, and family-friendly
- One-pot meal with minimal cleanup
- Perfect for busy weeknights
It’s the kind of meal that feels nostalgic and comforting, but tastes even better because it’s homemade.
A Simple Homemade Dinner for Busy Days
Some days are full of orders to fill, emails to answer, and all the everyday rhythms of life. Recipes like this make dinner simple without sacrificing flavor. It’s hearty, filling, and comes together quickly — which makes it perfect for those evenings when you need something dependable and satisfying.
Instant Pot Hamburger Helper
1 lb. Italian seasoned ground meat (pork*, beef, chicken, turkey, etc)**
1 small onion, minced
2 cloves garlic, minced
1/2 tsp red chili flakes
1 lb. uncooked pasta (shells*, cavatappi, farfalle, rigatoni, any short hearty pasta)
16 oz. tomato sauce or marinara sauce
1 cup broth (your favorite or whatever goes with your chosen meat)
2 boullion cubes OR 2 tsp salt
1/2 tsp black pepper
8 oz. marscopone*, creme fraiche or sour cream
1/2 cup parmesan cheese
1/2 cup frozen peas (optional)
1/4 cup fresh parsley, chopped (optional)
1) Turn your pressure pot to Saute mode. Brown the meat. Once browned, add the onion, garlic and chili flakes.
2) Add pasta, tomato sauce, broth, bouillon or salt, and pepper. Stir until well combined.
3) Cook sealed on high pressure for 5 minutes.
4) Once done, quick release the pressure and stir in the marscopone, parmesan, peas and parsley until combined. Serve hot.
*These are my favorite ingredients to use in this recipe.
**If you are using a more lean meat, feel free to use 1-2 TBS olive oil to prevent sticking and burning.
Other ways to make:
I know not every one has a pressure pot, so I want to outline some other ways you can make this dish.
Stovetop: Follow all the steps the same way, but start in a large pan that has a lid. Once you get to the point of pressurization, just bring the pan to a boil, turn onto low, cover and simmer until the pasta is fully cooked, about 15 minutes. Stir in the remaining ingredients and cook for an additional 5 minutes.
Oven: To cook in the oven, preheat to 350. Brown the meat and cook the onion, garlic and chili flakes in a pan on the stove. Mix all ingredients together and transfer to a 9x13 pan. Cook for about 20 minutes or until the pasta is cooked.
Freezer Prep: You can also fully cook this meal in a freezer safe pan or instant pot. If you use the instant pot, transfer to a freezer safe pan, cool in the fridge, tightly cover with foil and placed the freezer. To reheat, place in a cold oven, preheat to 350 and cook for 35 minutes or until warmed through (thawed) or 50-60 minutes or until warmed through (frozen).