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Instant Pot Amish Yumasetti

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes (plus 10 minute NPR)
  • Total Time: 18 minutes
  • Yield: 6 servings 1x


A creamy, beefy noodle casserole with peas and breadcrumbs.


  • 1 pound ground beef or ground turkey
  • 1 cup diced onions
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 6 oz egg noodles
  • 1 ½ cups chicken broth
  • 1 (10.75 oz) can cream of chicken soup
  • ½ cup sour cream
  • 1 cup frozen peas
  • ½ cup panko bread crumbs


  1. Turn Instant Pot to saute setting. When display says HOT add in the ground meat and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease.
  2. Stir in the onion powder, garlic powder, salt and pepper.
  3. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  4. Evenly add in the noodles and gently press down to submerge as much as possible.
  5. Spoon cream of chicken soup over the top of the noodles. Don’t stir.
  6. 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 10-15 minutes and then release any remaining pressure and remove the lid. 
  7. Stir in the sour cream and peas.
  8. Sprinkle the bread crumbs on top. Use your air fryer lid to crisp up the top (I did it for 4 minutes at 450° F). Serve and enjoy!


Recipe adapted from Amish 365

  • Category: Pasta
  • Method: Instant Pot