Instant Pot Amish Casserole–egg noodles with seasoned ground beef, marinara sauce, cream cheese and cheddar. An easy dinner made in your Instant Pot that’s comfort food to the max.
Instant Pot Amish Casserole
This recipe is adapted from a recipe I found all All Recipes. The author stated it was, “A satisfyingly rich and hearty casserole from the Pennsylvania Dutch country.” I changed a few things up and, of course, made it in my Instant Pot. Yes, I know the Amish don’t use electricity 😆!
This dish only takes 2 minutes of pressure cooking time. Egg noodles cook quickly. And you might even have everything at your house to make this tonight! That’s the best when that happens.
My kids are suckers for anything I make with pasta so, of course, they loved this dish. The cream cheese and the marinara together were a winning combination. There was no chopping involved, which I appreciated. And the hardest part was browning the beef. Have I talked you into it yet?
- Ground beef–or ground turkey
- Kosher salt
- Black pepper
- Beef broth–or chicken broth or Better than Bouillon
- Egg noodles–or another type of pasta like penne. If you do use another type of pasta you’ll want to increase the cooking time to 4 minutes instead of 2 minutes.
- Marinara sauce–I used Classico brand. Use your favorite pasta sauce.
- Cream cheese–or a can cream of chicken soup
- Worcestershire sauce
- Cheddar cheese–or another type of cheese like mozzarella or colby
- Brown beef: Turn Instant Pot to sauté setting. When display says HOT add in the beef and brown for about 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Deglaze pot: Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Layer in the ingredients: Add in the noodles. Pour the marinara sauce over the top of the noodles so they are all covered. Add the cream cheese (or cream of chicken) on top of the marinara. Don’t stir.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Finish it off: Add in the Worcestershire and cheese. Stir well. Serve and enjoy!
- Serve with a side of garlic bread and a green salad.
- I used my 6 quart Instant Pot*. You can also make this in a 8 quart pot. Halve the recipe in the 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with Worcestershire sauce are Instant Pot Best Ever Beef Tips and Instant Pot French Onion Salisbury Steaks.
More Instant Pot AMISH Recipes…
- Instant Pot Amish Shipwreck Casserole
- Instant Pot Amish Beef Noodles
- Instant Pot Amish Friendship Soup
- Instant Pot Amish Country Casserole
- Amish White Bread
- Instant Pot Amish Chicken
- Instant Pot Amish Poor Man’s Steak
- Instant Pot Amish Yumasetti
- Instant Pot Amish Chuck Roast
- Instant Pot Amish Chicken Noodle Casserole
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Get a daily Instant Pot recipe delivered to your email!Print
Instant Pot Amish Casserole
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 6–8 servings 1x
Egg noodles with seasoned ground beef, marinara sauce, cream cheese and cheddar. An easy dinner made in your Instant Pot that tastes like home.
- 1 pound ground beef
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups beef broth or chicken broth
- 1 (12 oz) bag egg noodles
- 1 (24 oz) jar marinara sauce
- 1 (8 oz) package cream cheese or 1 (10.5 oz) can cream of chicken soup
- 1 Tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and brown for about 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Add in the noodles. Pour the marinara sauce over the top of the noodles so they are all covered. Add the cream cheese (or cream of chicken) on top of the marinara. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Add in the Worcestershire and cheese. Stir well. Serve and enjoy!
- Category: Beef
- Method: Instant Pot
Stay in touch!
- Sign up to receive daily Instant Pot recipes (it’s FREE)
- Join the 365 Days of Instant Pot Recipes Facebook group
- Subscribe to my YouTube channel
- Buy the 365 Days of Pressure Cooking Cookbook
*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.
Cheryl Newton says
Hi, Karen! Another winner, for sure. 1 question: if I used whole-wheat noodles, what would the cook time be?
I would increase cooking time by just one minute or not at all. They cook pretty much the same as white noodles.
Cheryl Newton says
Thank you so much, Karen, for replying. Have a fabulous weekend!
Jeff Winett says
It is clear that in the last few years, my “make again” recipe list has more Karen recipes than any others. She has made me love my instant pot like crazy. O.K., I lied….I have THREE of them :).
One of the biggest changes in my cooking life is that because I make so many of Karen’s recipes, the instant pot has become intuitive. I give myself the gift of “tinkering”, which is SO not me. Last night I did just that with Amish Casserole. It was not a big leap to use ground Turkey versus beef, but listen to what I did. I used extra wide egg noodles and decided to time for 3 minutes versus 2. I sauteed the turkey early in the day and added the broth, storing in the fridge all day. At dinner time, I set the cooker to do its magic, and engaged the “keep warm” button. But instead of letting the cooker naturally release for just a few minutes, I threw caution to the wind. An HOUR later I decided I wanted to eat….I went to my cooker, and removed the lid. The dish was still piping hot, and I simply stirred in the cheese with Worcestershire. Our meal was superb. I love how egg noodles turn out in this cooker. So tender, and yummy. Trust me, they did not suffer one bit from the long time before serving. I can’t thank Karen and her sharing such wonderful delights, enough.
Sounds like you are getting creative and I like it! Good for you! It’s fun to mess around in the kitchen. I’m so happy to hear this website helps you!
Barbara Mcmickings says
all sound so yummy can’t wait to make them all Thank you sooooo much
Kevin M says
I couldnt find egg noodles today, do you think rotini would work?
Roger Berry says
The sauce was incredible. This could be a very versatile recipe. Didn’t have creamed cheese so used cream of chicken soup and Boursin cheese puck. Next time I’ll play around with it and use a can of rotel, a little less liquid beef stew meat and put it in a casserole with layered tortilla chips. Could also be an interesting stroganoff base with strips of sirloin. Or Italian with a can of cannalinni beans and a can of diced tomatoes and a different type of pasta and itallian cheeses. I also used the extra wide noodles since that is what was on hand . Would definitely be good with chicken too
Awesome Roger! Thanks for taking the time to share your experience.
Pam Wearth says
I have a question. It says cream cheese and then in preferences it says or cream of chicken. When I see ” cream of chicken” I think of condensed soup. Am I missing something ?
you can use a brick of cream cheese or you can use a can of condensed cream of chicken soup
Is the cream cheese added whole, not btoken up?
Yep that works. Then it gets soft and you stir it in.