Hamburger Helper (Plant Based, Instant Pot)
This plant based take on Hamburger Helper is quick and easy when you use the Instant Pot. Crumbled portobello mushroom are a perfect stand-in for ground beef.
Ingredients
- 2 tbsp canola or olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 portobello mushrooms crumbled
- 3 tsp smoked paprika
- 1 tbsp nutritional yeast
- 2 cups water
- 1 1/2 cups dairy-free milk
- 2 cups macaroni noodles
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups vegan cheddar cheese shreds
- chopped green onions optional
Instructions
- Heat Instant Pot using saute and add oil. Add onions and mushrooms to Instant Pot and saute for 2 minutes.
- Turn Instant Pot off, add garlic, paprika and nutritional yeast and heat for 1 minute.
- Stir in water, dairy-free milk, salt, pepper and macaroni noodles
- Set Instant Pot to manual for 6 minutes. Once cooking is complete, release pressure immediately.
- Stir in the vegan cheddar cheese until it melts and pasta thickens.
- Garnish with sliced green onions, if desired.
Notes
I use a mini food processor to crumble the mushrooms. Break the mushrooms into smaller pieces including stems. Then in batches, process the mushrooms to achieve a ground beef texture.
This ‘Hamburger Helper’ recipe was made on a 37 foot Tollycraft using an Instant Pot 7-in-1 Electric Pressure Cooker – 6 Qt. See other boat tested and tasted recipes.
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