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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.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4


  • 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


  • 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.


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.
Tried this recipe?Mention @wifeonaboat or tag #wifeonaboat on Instagram!