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…
Want more tried and true Instant Pot recipes?
Receive FREE daily Instant Pot recipes and tips in your email box. Sign up by filling out the gray form below. Other ways to follow: join the 365 Days of Instant Pot Recipes Facebook group and subscribe to my YouTube channel where I share Instant Pot stuff with you weekly.Print
Creamy, delicious and economical pasta recipe that takes only a few minutes to make in the pressure cooker.
- 1 pound lean ground beef
- 1 cup diced onions
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 ½ cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 (16 oz) package rotini pasta
- 1 (12 oz) can evaporated milk
- 1 (10 oz) can condensed tomato soup
- 1 (10 0z) can condensed cream of mushroom soup
- 1 tsp paprika
- 1 tsp dried parsley
- 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). Pour the evaporated milk over the top of the noodles. Then 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 and serve.
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- 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.