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Instant Pot American Delight Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 20 minutes
  • Yield: 6 servings 1x


  • 6 slices bacon, cut into ½ inch pieces
  • 1 pound ground beef
  • ½ cup diced onions
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp salt
  • 1 ¾ cups chicken broth
  • 8 oz elbow macaroni
  • 1 (14.5 oz) petite diced tomatoes
  • ⅓ cup ketchup or tomato sauce
  • 2 Tbsp yellow or Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • ½ cup diced dill pickles
  • 1 cup shredded cheddar cheese (or 8 oz amercian cheese slices)
  • For topping: pickles and diced tomatoes
  • Salt and pepper


  1. 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. 
  2. 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.
  3. 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. 
  4. Sprinkle in the macaroni. Dump tomatoes over the top. Add in the ketchup, mustard, Worcestershire sauce and diced pickles.
  5. 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.
  6. Stir in cheese and bacon.  Salt and pepper to taste.
  7. Scoop onto plates and top each serving with some pickles and tomatoes.


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