Vegan Instant Pot Hamburger Helper

Total time30 min

Prep time10 min

Cook time20 min

This one-pot pasta dinner comes together entirely in the Instant Pot, with elbow macaroni cooked right in a bold, chili-and-paprika-spiced tomato sauce until perfectly tender. Diced tomatoes, sautéed onion, and garlic build a deeply savory base, while smoked paprika and a touch of tomato paste give the sauce real depth without a long simmer. Pressure cooking keeps the whole process fast and hands-off, and a quick release means dinner is ready in minutes, not hours. The finished sauce turns thick, glossy, and irresistibly rich, clinging to every piece of pasta. A sprinkle of fresh parsley on top adds a pop of color and brightness right before serving. It's a comforting, craveable weeknight staple that fits neatly into a vegan lineup.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp chili powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, with juices
2 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 ½ cups elbow macaroni, dry
½ cup sour cream
1 ½ cups shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!