Instant Pot Amish Country Casserole—creamy, delicious and economical pasta recipe that takes only a few minutes to make in the pressure cooker.
Instant Pot Amish Country Casserole
I’m always looking for dinners that are approachable, delicious and can be transformed into an Instant Pot recipe. So when I came across a recipe for Amish Country Casserole I was excited to try it out. Pasta recipes are a perfect match for the Instant Pot (you can see all my IP pasta recipes here).
After browsing through the internet I couldn’t find any story on how this dish came to be or if it’s truly an Amish recipe but I’m okay with that. You don’t need a story behind a recipe to make an amazing dinner!
This recipe does contain two cans of condensed soup–and while you’re more than welcome to make condensed soups from scratch–using store-bought keeps this meal quick and easy, and I can’t argue with that most days of the week. Including this week. (I have zero(!) presents for Greg and Christmas is 4 days away).
Can I use a different type of pasta? Yes! I used rotini pasta. In my experience rotini only needs a 3 minute pressure cook time. If you choose to use a different type or pasta (like penne, cavatappi or elbow macaroni) you might need to use a 4 or 5 minute pressure cooking time.
How to freeze the Instant Pot Amish Country Casserole: Cool the pasta completely and transfer to a freezer container. Make sure it’s not too big or the when defrosting it might turn out a bit watery. Freeze for up to 3 months.
Related: Tips on freezing casseroles
More Casserole Recipes You’ll Love…
Instant Pot Friendship Casserole
Instant Pot Regis Philbin’s Pasta
Instant Pot Turkey and Dumplings
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Instant Pot Amish Country Casserole
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 18 minutes
- Yield: 8 servings 1x
Description
Creamy, delicious and economical pasta recipe that takes only a few minutes to make in the pressure cooker.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onions
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 1/2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 (16 oz) package rotini pasta
- 1 (10 oz) can condensed tomato soup
- 1 (10 0z) can condensed cream of mushroom soup
- 1 tsp paprika
- 1 tsp dried parsley
- 1/2 cup cream
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the ground beef, onions, salt, pepper and garlic powder. Break up the beef and brown for about 5 minutes. Drain any excess grease. Turn off Instant Pot.
- Pour in broth and Worcestershire and scrape the bottom of the pot so that nothing is sticking. Add in the rotini and pat it down gently (don’t stir). Scoop the soups over the top of the noodles. Sprinkle the paprika and parsley on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for about 5 minutes and then move the valve to venting. Remove the lid.
- Stir in the cream and serve.
Notes
Recipe adapted from With A Blast
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- 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.
Half cup of cream – heavy cream?
yep!
The whole family loves this recipe. Great Job!
★★★★★
So glad to hear it! Thanks for the 5 stars Jill!
Follow a low salt diet – all must be 8% or lower. Could you please adapt the recipe for me using diced onions, and low salt versions of other ingredients.
Love, love your site and recipes.
Kudos and thank you, Karen!
Hi Louise, my advice is to buy all low salt/no salt ingredients. Here are a few ideas from readers:
You might can try the American heart association they may have some recipe links.
My big thing is I use zero salt Stock!
I would recommend reducing the salt added, as well as looking at the ingredients…all canned products have sodium added (you can rinse the beans), as well as sodium in things like Worcestershire sauce, boullion, soy sauce and canned cream soups. I work in healthcare and have this talk with others often.
Actually you can get ‘no salt added’ tomatoes and vegetables now. I have to eat low sodium so I am always scouting the can goods.
Yes, I should have phrased that better, as “most” and to search for the low sodium options, or use alternatives. I home can most of my own veggies, and with my IP, I just cook all my beans from dry and freeze the extra.
I use reduced sodium broth and skip the packets. Add my own spice when I can.
There are some excellent cookbooks and after reading their ratings and a few recipes it won’t take long to find several that follow low salt regime not just try.
Look on Amazon for “Instant Pot Dash diet recipes” there are several cookbooks available.
Not a resource per say but I use low sodium broth, no added salt and read labels. Many spice blends have added salt and I don’t use them
Since cooking with the IP is primarily from scratch and not using processed foods you control the sodium by controlling the salt. I prefer to use my own homemade broth but sometimes use broth powder but do by the low sodium. She can also avoid soy sauce and some of those Asian sauces that are high in sodium by making her own. Actually cooking with the IP is already inherently low sodium!
I’ve been using Magic seasonings for years. Great flavor and lower sodium. Created by Chef Paul Prudhomme in New Orleans.
Carefully read all ingredients on stocks tomatoes etc. For example, you can find low sodium chicken broth at 120 mg per serving or 540mg per serving. Chinese food is an option if you use coconut aminos instead of soy sauce.
Rinse and drain can beans when using in a recipe.
I just use low sodium ingredients
Just use no salt canned items when you are cooking, non injected pork and chicken, and stay away from the Better Than Buillon as it is horribly high in sodium. You can find no salt Swanson’s chicken and beef broth or Herb Ox no salt Buillons online. I eat low sodium, and the recipes are really easy to convert.
Overall ok. Flavor was good but had a lumpy texture like it had cottage cheese in it. Evaporated milk was fresh so not sure why this happened. Very strange dish.
★★★
This is really good. Tastes just like a homemade hamburger helper. Kid and adult approved. Based on the reviews, I put in 3 cups of beef broth instead of 2 1/2. I also pressure cooked it for 4 minutes instead of 3. I did not get the burn message.
★★★★★
I thought it tasted like hamburger helper too!
I made this for dinner tonight. Very easy to prep. I substituted rigatoni and increased the pressure to 6 minutes. The burn notification came on as it reached pressure. I let it sit and then vented. The noodles were al dente so I served it up. I might try more broth next time.
Great hearty meal for a cold winter night!
★★★★
Glad it worked in the end Steve!
Do you have this so I can cook it in a crock pot?
No, not this one. I’m sorry.
I have just tried this delicious sounding recipe. I followed your instructions but hot the burn notice just after it reached pressure. I cancelled and vented the steam out, opened up and added quite abit more water then set it to Low Pressure for 5 mins. The burn notice popped up again as soon as it reached pressure so I have cancelled again (5mins) ago. I’ll take the lid off again just now…. First time I have ever had the burn message.
Dang!! So sad. More liquid next time??
It seems a lot of recipes call for noodles or rice. This has over 60 carbs. I’m a diabetic and most recipes are not diabetic friendly. Need a cookbook with more meals that I can eat that arei carb..
Hi Jan, in the same boat here. My family orders low carb noodles that are all fibre from the Low Carb Bread Co online. I’ve taken to replacing regular pasta with this alternative that doesn’t affect my partners blood glucose. Still trying to figure out how to get around the evaporated milk.
how do they cook in instapot recipes? Do they mush up?
here are my low carb recipes: https://www.365daysofcrockpot.com/recipes/?fwp_method=instant-pot&fwp_dietary_restrictions=low-carb
Looks delicious! Any way to cook in a crockpot or on the stove top? Any suggestions greatly appreciated!
Sure, I would try this version: https://www.withablast.net/amish-country-casserole/
I haven’t cooked pasta in my instant pot before. Could I substitute a different type of pasta, perhaps penne? My family doesn’t care for rotini.
yes penne would be great!
Could I substitute cream of celery for the mushroom? Or something other the. Mushroom as my husband is allergic
sure cream of celery or cream of chicken would be fine
I’m certain the Cream of Celery would be easily substitued for the Cream of Mushroom….I don’t know why user above receives ‘burn’ msg right after this comes to pressure…that is a bit concerning for all….I hope there is a reply to her concern. Good luck with your substitution…really…don’t worry about it….it will work fine…
This looks tasty! I have all the ingredients but tomato soup, could I sub either tomato sauce or paste?
I would try tomato paste and a bit of water
Sounds really good, but would love a version without the added salt of the condensed soups for low salt diets. And some cheese sprinkled on top? 🙂
You could make your own versions of the condensed soups and be more in control of the sodium:
https://reallifedinner.com/make-condensed-tomato-soup-substitute/
https://www.culinaryhill.com/homemade-cream-of-mushroom-soup/
Interesting… What would you say the taste is most comparable to? Maybe a goulash?
Yes a bit. More like a hamburger helper but WAY better
Hello!
Thank you for the opportunity to try and win a cookbook 😋
I have tried several of your recipes but my GO TO recipe is the 15 Bean soup presented by Skylar👍 I’ve made it over and over again and Skylar gave great instructions that were easy to follow.
MERRY CHRISTMAS & HAPPY HOLIDAYS to you and your family 💚♥️💚♥️💚♥️💚♥️
Got “burn” message so cancelled and stirred to release it from bottom. Mistake. Don’t do this because the scorched black stuff will get mixed on with the noodles. I resealed after adding some water and cooked another 3 min. Tasted fair, but doubt I’d do it again. I don’t think there is enough water to offset the condensed canned ingredients.
★★★