Call Your Friends Supper–an Instant Pot noodle dish with cabbage, corn, ground beef and cream cheese. It feeds a crowd so call up your friends to join you for dinner!
Call Your Friends Supper
This recipe is a yummy noodle dish with cabbage that you’re going to love! It has lots of flavor and it feeds a crowd. (Don’t worry you can easily halve the recipe if you’re not serving a crowd). It comes together quickly too because it only has a 1 minute pressure cooking time.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey.
- Onion–or shallot or 2 Tbsp minced dry onion
- Mushrooms
- Kosher salt
- Black pepper
- Garlic powder
- Chili powder
- Beef broth–or water and 1 Tbsp of Better than Bouillon
- Worcestershire sauce
- Egg noodles–or rotini
- Cabbage–I used green cabbage
- Cream cheese–or 1 cup of sour cream (stir it in after pressure cooking)
- Frozen sweet white corn–or canned corn
- Cheddar cheese–or another type of cheese like colby jack
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown the beef for about 5 minutes. If there is excess grease, drain it off. Stir in the kosher salt, pepper, garlic powder and chili powder.
Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the Worcestershire sauce. Evenly dump in the egg noodles.
Layer the cabbage on top of the noodles. Finally, dump the cream cheese 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 move valve to venting and remove the lid.
Stir in the corn
And the cheese.
Scoop onto plates and serve.
Notes/Tips
- Serve with a green salad with vinaigrette dressing.
- If you’re a meatlover double the amount of ground beef.
- Love a creamy casserole? Double the amount of cream cheese.
- Try using peas in the place of corn.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. If you want to use a 3 quart pot you’ll need to halve the recipe.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with the other half head of cabbage are Instant Pot Panda Express Chow Mein and Instant Pot Ukrainian Casserole.
More Instant Pot Recipes with Egg Noodles…
Instant Pot Chicken Noodle Soup
This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house.
Instant Pot Husband’s Delight
Instant Pot Husband’s Delight could be called wife’s delight or kid’s delight too! Everybody loves this sour cream noodle bake with egg noodles, ground beef, red sauce, cheese and sour cream. Speed up the prep process of this casserole with your Instant Pot.
Instant Pot Cafeteria Noodles
Buttered egg noodles kicked up a notch! A super fast and easy recipe for classic comfort food.
Instant Pot Amish Beef Noodles
Tender bites of roast with mushrooms and egg noodles. A homey, comforting dish.
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.
Call Your Friends Supper
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Total Time: 21 minutes
- Yield: 6–8 servings 1x
Description
An Instant Pot noodle dish with cabbage, corn, ground beef and cream cheese. It feeds a crowd so call up your friends to join you for dinner!
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 8 oz sliced mushrooms
- 2 tsp kosher salt
- 2 tsp pepper
- 2 tsp garlic powder
- 2 tsp chili powder
- 3 cups beef broth
- 2 Tbsp Worcestershire sauce
- 1 (12 oz) package egg noodles
- 4–6 cups of chopped cabbage
- 4 ounces cream cheese
- 1 cup frozen sweet white corn
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown the beef for about 5 minutes. If there is excess grease, drain it off. Stir in the kosher salt, pepper, garlic powder and chili powder.
- Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the Worcestershire sauce. Evenly dump in the egg noodles. Layer the cabbage on top of the noodles. Finally, dump the cream cheese 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 move valve to venting and remove the lid.
- Stir in the corn and the cheese.
- Scoop onto plates and serve.
- Category: Beef
- Method: Instant Pot
*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.
Amazing, as all your recipes. Very yummy. I am such a huge fan of you and your recipes!
Thank you also from my daughters ( I am a single working mom), they are very happy you and your recipes exist!
Thank you. That is so nice to hear.
WendyB. This was really good! Lots of flavour, easy to cook in the IP and didn’t take too long to prepare.
So glad you loved it Wendy!
Needs to be much more user friendly to save recipes to our emails or texts. Ridiculous not to be easier and faster.
this looks like a great recipe that I would like to try, how would you suggest making this on the crockpot instead?
★★★★
I’m wanting to know the same thing I do not have an instapot, but this looks really good and I have a crock pot and I would really like to make this
Hi Mary, please see my reply. Did not want to repost.
This isn’t a good candidate for the slow cooker because you need to brown the meat and onions and then the noodles get mushy too! Sorry!
For Megan and Mary: I see no reason this recipe can’t be adapted to a slow cooker. It just takes changing your methods a bit. First you will brown your beef and vegs in a skillet in the manner that Karen did with Instant Pot saute. Drain and add to your SC along with seasonings and W sauce. Add cabbage and let cook for awhile. No need to layer for this. I would add cream cheese after cabbage is starting to get tender. Check it from time to time and add in corn when you like. The main thing is that you will need to boil your noodles in a separate pot, slightly al dente. You can mix in the drained noodles and extra cheese when ready. Just don’t overcook after that. Pretty much done. Yes, it’s no longer a one pot meal, but I never cared about that anyway. But I do recommend the Instant Pot, love mine for lots of things.