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Instant Pot Heavenly Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 1 minute (plus 5 minute NPR) and 20 minutes in oven
  • Total Time: 0 hours
  • Yield: 6-8 servings 1x


Noodles, beef, spaghetti sauce and cheese never tasted so good. 


  • 1 pound lean ground beef or turkey
  • 1 packet dry ranch dressing mix (3 Tbsp)
  • 3 cups water + 1 Tbsp better than bouillon beef base (or 3 cups beef broth)
  • 1 (12 oz) package egg noodles
  • 1 (8 oz) package cream cheese
  • 1 (24 oz) jar favorite spaghetti sauce (I used Classico brand 4 cheese pasta sauce)
  • 1 (8 oz) block monterey jack cheese, shredded


  1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off any excess grease. Stir in the ranch dressing mix.
  2. Pour in the water and bouillon and scrape bottom of pot so nothing is sticking. Turn off Instant Pot.
  3. Dump in the egg noodles and press to submerge as many as possible. They all won’t be under liquid and that’s okay.
  4. Dump the cream cheese on top of noodles. 
  5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid. 
  6. Stir well to coat the noodles with the cream cheese. 
  7. In a 9 x 13 inch pan layer half of the noodles mixture, half of spaghetti sauce and half of cheese. Repeat. 
  8. Bake for 20 minutes in a 350° F oven. 
  9. Scoop onto plates and serve. 


I used my 6 quart Instant Pot Duo 60 7 in 1*

  • Category: Beef
  • Method: Instant Pot/Oven