Summer Company Casserole–an easy one-pot Instant Pot dinner made with ground beef, pasta, beans, corn, tomatoes and melted cheddar cheese that feeds a crowd.
Summer Company Casserole
This is a great summer dinner for company because it feeds a crowd without heating up the kitchen or keeping you stuck at the stove. Everything cooks in one pot, which means less cleanup and more time to visit with your guests. The flavors are familiar so it’s a meal that both kids and adults tend to enjoy. I especially like it for summer because it incorporates seasonal zucchini and corn, giving it a fresher taste.
Ingredients/Substitution Ideas
- Lean ground beef–or ground pork
- Onion–or shallot
- Kosher salt
- Garlic powder–or minced fresh garlic
- Chili powder
- Cumin
- Smoked paprika–or regular paprika
- Dried oregano
- Black pepper
- Worcestershire sauce
- Tomato paste
- Chicken broth–or beef broth, Better than Bouillon
- Red wine vinegar–or apple cider vinegar
- Elbow macaroni–or small shells or rotini
- Petite diced tomatoes–or crushed tomatoes
- Tomato sauce
- Canned corn–or fresh, frozen corn
- Kidney beans–I used light red kidney beans
- Zucchini–or yellow squash
- Cheddar cheese–or Monterey Jack, Colby Jack or Pepper Jack
Steps
Heat 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, garlic powder, chili powder, cumin, smoked paprika, oregano, pepper, Worcestershire and tomato paste.
Pour in the broth and vinegar. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the macaroni. Dump in the tomatoes, tomato sauce, corn and kidney beans.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
Stir in the zucchini. Replace the lid. Let the pot sit on the keep warm setting for 5 minutes.
Remove lid, stir in the cheddar. Serve and enjoy!
Notes/Tips
- This was a one pot meal for us but if you want a side consider serving with garlic bread and water melon.
- Stir the zucchini in after pressure cooking so it doesn’t become mushy. Use small diced zucchini or shredded.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese. If your family loves cheesy meals, increase the cheese to 8 ounces.
- I used my 4 quart Instant Pot* but it was pretty full. Next time I would cook this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with red wine vinegar are No Sneak Casserole and Instant Pot Cafe Rio Black Beans.
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.
Summer Company Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Description
An easy one-pot Instant Pot dinner made with ground beef, pasta, beans, corn, tomatoes and melted cheddar cheese that feeds a crowd.
Ingredients
- 16 oz lean ground beef
- 1 small onion, diced
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/2 tsp black pepper
- 1 Tbsp Worcestershire
- 2 Tbsp tomato paste
- 2 cups chicken broth or beef broth
- 1 Tbsp red wine vinegar
- 8 oz elbow macaroni
- 1 (14.5 oz) petite diced tomatoes or crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can yellow corn, drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 small zucchini, diced
- 6 oz shredded cheddar cheese
Instructions
- Heat 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, garlic powder, chili powder, cumin, smoked paprika, oregano, pepper, Worcestershire and tomato paste.
- Pour in the broth and vinegar. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the macaroni. Dump in the tomatoes, tomato sauce, corn and kidney beans.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
- Stir in the zucchini. Replace the lid. Let the pot sit on the keep warm setting for 5 minutes.
- Remove lid, stir in the cheddar. Serve and enjoy!
- Category: Beef, Pasta
- Method: Instant Pot
More recipes with zucchini…
Dumb Casserole
An easy Instant Pot meal with smoked sausage, Spanish rice, tomatoes, mushrooms and zucchini.
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Instant Pot Zucchini Linguine
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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.
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