clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Colorado Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Total Time: 24 minutes
  • Yield: 6-8 servings 1x


Instant Pot reuben casserole with pasta, creamy homemade sauce, corned beef, sauerkraut and more.


  • 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


  1. Pour broth into Instant Pot. Sprinkle in the pasta. Dump in the butter, corned beef, sauerkraut and tomatoes. 
  2. 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.
  3. 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. 
  4. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot