Amish Cheesy One Pot Noodles

Amish Cheesy One Pot Noodles–creamy, dreamy, cheesy old-fashioned egg noodles made quickly and easily in the Instant Pot.

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Amish Cheesy One Pot Noodles

These noodles are comfort food to the max. If you’re a fan of mac and cheese, I think you’re going to love these creamy, cheesy noodles too. They only take about 5–10 minutes to prep and then the Instant Pot does the rest of the work while you relax. The sauce is ridiculously creamy and I found myself scraping every last bit off my plate. You can turn the noodles into a whole meal by stirring in some cooked chicken and veggies after pressure cooking, or serve them as a side dish with baked or barbecued chicken. Enjoy! This recipe is adapted from Cheesy One-Pot Noodles on Amish 365.

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon
• Old fashioned egg noodles–find the kind that are in a clear, stand up bag. Mrs. Miller’s is a one brand that sells these thick and homemade-like noodles
• Butter
• Kosher salt
• Garlic powder
• Onion powder
• Black pepper–I used coarse black pepper
• Dried thyme leaves
• Cream cheese–or Velveeta
• Sharp cheddar cheese–grated fresh off the block is best

Steps

Add broth into Instant Pot. Sprinkle in the egg noodles. Top the noodles with the butter, salt, garlic powder, onion powder, pepper, thyme and cream cheese.

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

Stir in the cheddar until smooth and creamy. 

Serve and enjoy!

Notes/Tips

• Don’t stir before pressure cooking: Add the broth first and then layer the remaining ingredients as written. Keeping the cream cheese on top rather than stirring everything together helps prevent anything from sticking to the bottom of the pot and triggering the burn error message.
• Cheddar: Shredding the cheddar straight off the block leads to a creamier, smoother sauce.
• What to serve with them: These noodles are good alongside bbq chicken or grilled pork chops. Add a side of veggies like broccoli, peas or salad.
• Make it a meal: Stir in shredded rotisserie chicken and peas into the pot after pressure cooking to make these noodles a one pot meal.
• Leftovers: Store leftovers in an airtight container* in the refrigerator for about 3–4 days. The noodles will absorb more of the sauce as they sit, so add a splash of milk when reheating. You can freeze these, but creamy cheese sauces and cooked egg noodles aren’t at their absolute best after freezing.
• Tools:
  • I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
  • Cheese grater*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*

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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.