Description
A twist on ham tetrazzini made in the Instant Pot. An easy recipe with noodles, mushrooms, celery, kale, cheddar and more.
Ingredients
Scale
- 2 Tbsp butter
- 4 ounces sliced mushrooms
- 1 small onion, diced
- 1 rib celery, sliced
- 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp poultry seasoning
- 4 garlic cloves, minced
- 2 cups chicken broth
- 8 ounces Reams frozen noodles
- 8 ounces ham cubes
- 1 Tbsp white wine vinegar
- 2 ounces cream cheese
- 2 cups chopped kale, stems removed
- 1/2 cup shredded cheddar
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms, onion, celery, salt, pepper and poultry seasoning. Saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the frozen noodles, ham cubes, vinegar, cream cheese and kale.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Sprinkle cheddar on top and let it melt.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot