Description
Instant Pot noodle casserole with tomatoes, mushrooms, ground beef, corn and cheese.
Ingredients
Scale
- 1 pound lean ground beef
- 4–8 ounces sliced mushrooms
- 1 cup diced onion
- 1 1/2 tsp kosher salt
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups beef or chicken broth
- 8 ounces uncooked egg noodles
- 1 (16 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen sweet white corn
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the mushrooms and onions and brown for about 5 minutes. Drain off excess grease, if needed.
- Stir in the salt, Italian seasoning, garlic powder and black pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off pot.
- Sprinkle in the noodles. Dump the tomato sauce, tomatoes and corn evenly on top of the noodles. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on low pressure. When time is up move valve to venting. Remove the lid.
- Stir well. Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Beef
- Method: Instant Pot