Description
A cozy and creamy Instant Pot beef and noodle casserole with a tangy tomato base, tender egg noodles, and a rich topping of cream cheese, sour cream, and cheddar.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cups beef broth
- 8 ounces egg noodles
- 2 (8 oz) cans tomato sauce
- 1/2 cup diced green pepper
- 4 ounces softened cream cheese
- 1/4 cup sour cream
- 1/2 cup cottage cheese
- 2 green onions, diced
- 6 Tbsp shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the egg noodles. Pour the tomato sauce evenly over the noodles. Add the green peppers on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid and stir well.
- In a bowl whisk together the cream cheese, sour cream, cottage cheese and green onions.
- Scoop a serving of the noodles into a bowl and top with 3 dollops of the cream cheese mixture. Top with a tablespoon of cheddar cheese. Enjoy!
- Category: Beef
- Method: Instant Pot