Instant Pot American Delight Casserole is like a bacon cheeseburger and mac and cheese together in one amazing dish. Don’t forget the dill pickles on top!
Instant Pot American Delight Casserole
Are you in love with bacon cheeseburgers? Just try this Instant Pot American Delight Casserole that celebrates the bacon cheeseburger and macaroni and cheese in one easy one pot meal. What could be more American than that? (apple pie? yes, probably…but this is good too).
You’ll start this recipe by frying some bacon. I cut each slice of bacon into small ½ inch pieces with kitchen shears. Then you’ll brown some ground beef. Throw in broth, macaroni noodles, pickles, ketchup and mustard and pressure cook for 5 minutes. Stir in some cheese and the previously cooked bacon. That’s it! Serve topped with more pickles (garlic dill are my favorite) and some diced tomatoes.
Try serving this casserole with a green side salad or some raw veggies with ranch dip. If there are any leftovers you can store them in the refrigerator for up to 4-5 days. I haven’t tried freezing this dish but I bet it would do just okay. The one thing I worry about is the pasta. It might be a little mushy.
If you like this recipe you’ll probably also like bacon cheeseburger soup. It is one of my favorite recipes on my website. It is so good. Too bad it’s like 100 degrees outside right now. Oh well this amazing pasta dish will have to do until fall.
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Instant Pot American Delight Casserole
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1 pound ground beef
- 1/2 cup diced onions
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 3/4 cups chicken broth
- 8 oz elbow macaroni
- 1 (14.5 oz) petite diced tomatoes
- 1/3 cup ketchup or tomato sauce
- 2 Tbsp yellow or Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1/2 cup diced dill pickles
- 1 cup shredded cheddar cheese (or 8 oz amercian cheese slices)
- For topping: pickles and diced tomatoes
- Salt and pepper
Instructions
- Turn Instant Pot sauté setting. When display says HOT add in the bacon and fry until crispy. Move bacon to a paper towel lined plate. Discard the grease.
- Add in the ground beef and break it up. Add in the diced onions and brown for about 5 minutes. Drain off any excess grease.
- Stir garlic powder, pepper and salt into the meat. Pour the broth into the Instant Pot and scrape the bottom of the pot so that nothing is sticking.
- Sprinkle in the macaroni. Dump tomatoes over the top. Add in the ketchup, mustard, Worcestershire sauce and diced pickles.
- 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 5-10 minutes and then move valve to venting and remove lid.
- Stir in cheese and bacon. Salt and pepper to taste.
- Scoop onto plates and top each serving with some pickles and tomatoes.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart with no changes. Halve the recipe in the 3 quart pot.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
If I wanted to make this in a slow cooker( i don’t have a instant pot)
How would I do so? Thanks so much! Looking forward to making this, I’m sure it will be a hit with my family
Really good. Will definitely make it again.
★★★★★
Thanks Brad! I’m so grateful for the 5 stars. Thank you.
Totally going to try this some night soon! The thing I really love about cheesy pasta recipes in the IP is that you add the cheese at the end, so if you have that one weird person in the family (my Mom, lol) who doesn’t like cheese sauce, I can scoop out her portion before adding the cheese! (Plus, the toppings can be personalized on this one, too, IE: I will take her pickles and she can have my diced tomatoes! 😀 )
★★★★★
Yes you are so right Valerie!