Indiana Chowder Casserole

Indiana Chowder Casserole–a quick one-pot dinner made in the Instant Pot with ground beef, egg noodles, Rotel, corn, mushrooms and cheddar cheese.

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Indiana Chowder Casserole

This is a simple throw-together dinner that is way better than you’d expect from such basic ingredients! This recipe is adapted from Indiana Chowder on Crystal and Comp. She uses peas instead of mushrooms and makes it on the stovetop instead of the Instant Pot. My version is so fast and easy with the use of the Instant Pot. No boiling the noodles separately. Everything just cooks together in one pot, which is nice for clean up as well. The author states that slices of cheese can be placed on top and allowed to melt instead of stirring in shredded cheese. I think both ways are excellent. If you like it more saucy consider adding in a can of tomato sauce. Enjoy!

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onion–or shallot
• Kosher salt
• Black pepper
• Garlic powder
• Chili powder–or taco seasoning
• Chicken broth–or beef broth
• Egg noodles–or rotini pasta
• Rotel–I used mild
• Frozen corn–or canned corn, drained
• Sliced mushrooms–or 4 oz fresh sliced mushrooms
• Shredded cheddar cheese–or pepper jack cheese

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and chili powder. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the egg noodles. Dump in the Rotel, corn and mushrooms on top. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid

Stir. Stir in the cheese and serve. 

Notes/Tips

• Serve with a side salad or some roasted vegetables like broccoli.
• For extra heat use hot Rotel.
• Fresh mushrooms work great in this recipe. You can use about 8 ounces sliced fresh mushrooms in place of canned.
• Pepper jack cheese gives this recipe a fun spicy twist.
• Freshly shredded cheese melts smoother than pre-shredded cheese.
• Feel free to stir in peas or spinach after the pressure cooking time is up for more veggies.
• I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. This recipe can be frozen, although the noodles will soften a bit after thawing and reheating.
• Other recipes you can make with frozen corn are Instant Pot Taco Soup and Instant Pot Complete Cowboy Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.