Ground beef gets browned right in the Instant Pot with onion and garlic, then builds into a rich, spiced tomato base with chili powder, smoked paprika, and a splash of beef broth before the elbow macaroni cooks directly in the pot. Four minutes under pressure and the pasta comes out tender, having soaked up all that savory flavor without needing a separate pot to boil. The sauce gets stirred down to a thick, clingy consistency right before serving, so every bite of pasta is coated in that deep, tomatoey richness. Finished with a sprinkle of fresh parsley, it's a fast, one-pot weeknight dinner that's easy to portion out for the whole table. This version comes together as a solid pick for a lactose free kitchen, with all the comforting, cheesy-style texture you want from classic hamburger helper.
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Set the Instant Pot to Sauté (Normal). Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off excess fat using a colander, then return the beef to the pot.
Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and tomato paste and cook, stirring constantly, until fragrant, about 1 minute.
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