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

“Don’t Touch!” Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 1 minute (plus 5 minute NPR)
  • Total Time: 21 minutes
  • Yield: 8 servings 1x


Seasoned ground beef, cabbage and egg noodle casserole with melty cheese on top.


  • 1 pound lean ground beef
  • 1 cup diced onion
  • 2 tsp seasoned salt (divided)
  • 1 tsp black pepper
  • 1 cup beef broth
  • 8 ounces uncooked egg noodles (or another type of pasta)
  • 68 cups chopped cabbage
  • 1 (24 oz) jar marinara sauce
  • 1 1/2 tsp Worcestershire sauce
  • 1 cup shredded cheddar or mozzarella cheese


  1. Turn Instant Pot to saute setting. When display says HOT add in the beef and onions and break it up. Brown for about 5 minutes. Drain off excess grease.
  2. Sprinkle in 1 teaspoon of the seasoned salt and the black pepper. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Add in the egg noodles. Add in half of the cabbage. Pour the spaghetti sauce and Worcestershire sauce over the cabbage evenly. Then add the rest of the cabbage on top. Sprinkle the cabbage with the remaining 1 teaspoon of seasoned salt. 
  4. 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 the pot sit for 5 minutes then move valve to venting. Remove the lid. 
  5. Stir. Sprinkle the cheese on top and use an air fryer lid to melt the cheese (350 for 3 minutes) or scrape the mixture into a 9×13 inch pan and bake at 400 for 5 minutes. Serve and enjoy!
  • Category: Beef
  • Method: Instant Pot