Description
Instant Pot reuben casserole with pasta, creamy homemade sauce, corned beef, sauerkraut and more.
Ingredients
Scale
- 2 cups chicken broth
- 8 ounces cavatappi noodles or penne pasta
- 3 Tbsp butter
- 8 ounces chopped corned beef or pastrami
- 1 cup sauerkraut, drained
- 1 (14.5 oz) can diced tomatoes
- 1/4 cup mayonnaise
- 1/2 tsp onion powder
- 1 1/2 tsp ketchup
- 1 tsp lemon juice
- 1/4 tsp paprika
- Pinch of kosher salt
- 1 cup shredded swiss or mozzarella cheese
- 1/4 tsp fennel or caraway seed
Instructions
- Pour broth into Instant Pot. Sprinkle in the pasta. Dump in the butter, corned beef, sauerkraut and tomatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl whisk together the mayo, onion powder, ketchup, lemon juice, paprika and salt. Stir the mixture into the pot. Stir in the cheese and fennel.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot