Instant Pot Italian Delight—a one pot meal with linguine noodles, ground beef, mushrooms, tomato sauce, roasted bell pepper, corn and cheese. It’s a hodgepodge of ingredients but all together they taste so good!
Instant Pot Italian Delight
When I read Tasting Spoon’s Italian Delight Casserole recipe I was skeptical that it would be good. I just didn’t know how all the ingredients would work together. I am glad that I set my skepticism to the side and made this dish because it was seriously so good! My version has a few changes from the original including the fact that I made it into an all in one pot Instant Pot recipe. This is a perfect weeknight meal that you can keep warm in the pot until you’re ready to eat.
A few notes about the ingredients and the recipe:
- Can I use another type of pasta? Yes. Try using spaghetti, fettuccine, rotini, penne, shells, bowties etc.
- I don’t like mushrooms. Can I leave them out? One of the ways that the pasta cooks so perfectly in this recipe is the fact that moisture releasing mushrooms are laid on top of the pasta. If you leave out the mushrooms the pasta may be cooked unevenly. If you do try it let me know how it goes!
- Can I use canned corn instead of frozen? Sure! Drain the corn before adding it into the pot.
- Where can I find the bell pepper strips? Look for the Mezzetta brand next to the pickles.
- How else can I use the roasted bell peppers? If you have leftovers make Marry Me Chicken. It has so much delicious flavor!
- Can I use another type of cheese? Sure! Use whatever cheese you like best.
You’ll also like…
Instant Pot Church Supper Spaghetti
Instant Pot Perfected Parmesan Garlic Pasta
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Instant Pot Italian Delight
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 6 servings 1x
Linguine noodles with ground beef, mushrooms, tomato sauce, roasted bell pepper, corn and cheese. It’s a hodgepodge of ingredients but all together they taste so good!
- 1 pound ground beef or turkey
- 1 cup diced onion
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 cups beef broth (or 2 cups water + 2 tsp better than bouillon)
- 8 oz linguine
- 8 oz chopped or sliced mushrooms
- 1 tsp Italian seasoning
- 1/2 tsp dried thyme
- 1 Tbsp Worcestershire sauce
- 1 (8 oz) can tomato sauce
- 3 Tbsp tomato paste
- 1 cup frozen corn
- 1/2 cup roasted red bell pepper strips
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off any excess grease. Stir in the salt, pepper and garlic powder.
- Pour beef broth into Instant Pot. Scrape bottom of pot so that nothing is sticking. Turn off saute setting.
- Break linguine noodles in half and lay them in a criss cross patter on top of the meat. Press down a bit with a spoon.
- Dump the mushrooms evenly over the noodles. Add the Italian seasoning, thyme, Worcestershire sauce, tomato sauce, tomato paste and corn on top of the mushrooms. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir well. Stir in the peppers and cheeses.
- Scoop onto plates and enjoy!
- 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.
Would black olives work instead of mushroom?
You could try that. I wouldn’t put as many olives as mushrooms though or else it will be overpowering
Cherie Ashby says
Delicious! My husband won’t eat any pasta other than spaghetti but he thought the linguini was good
I’m glad to hear it Cherie! Thanks for the 5 stars!
Rosemary Watson says
Could it be doubled for a crowd?
Was easy recepie to make and turned out delicious. I left out thyme and cut up a fresh red pepper. Next time I’ll leave out the wschesrshire sauce. More cheese too
I am glad to hear that you enjoyed it Van!
Melissa D. Jones-Carigo says
Interested in making this, but won’t add corn. I love corn, but I’m diabetic now and corn is just an added carb to this recipe and not needed.
Yep you can totally leave it out!
Would like to try this for myself. Can this be mad ahead of time and stored into separate containers and store in fridge four days as a means of meal prep since it will oily be for myself?
Yes I really think that would work well!
Sue P says
How about using spaghetti squash instead of pasta? I’m thinking maybe add it in at the end? We are truly trying to make an effort to cut carbs where can. If we made the spaghetti squash ahead of time, which is soooo easy with an IP or NF, after the squash is done and cooling, how would you adjust the rest of the recipe so I can add the squash at the end?
(They also make the squash frozen and pretty much already done in the freezer section, but why bother?)
I appreciate all your help! 🥰
Yes I think you could do that. Make it ahead of time then…
1. Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off any excess grease. Stir in the salt, pepper and garlic powder.
2. Pour only ½ cup beef broth into Instant Pot. Scrape bottom of pot so that nothing is sticking. Turn off saute setting.
3. Dump in the mushrooms, Italian seasoning, thyme, Worcestershire sauce, tomato sauce, tomato paste and corn on top of the mushrooms. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
4. Stir in the spaghetti squash. Stir in the peppers and cheeses.
Scoop onto plates and enjoy!
Karen, are you using the Low, Normal or More temp sauté tab? My guess is you’re using Normal? Reason I’m asking is it seems newer recipes using the sauté tab are specifying which sauté temp to use. You have some recipes where you’re using More. Thank you.
Unless I say otherwise I always use More. I should specify! Thanks!
Would gluten free pasta work in this recipe
I have had others say that gluten free works sometimes and then others have said no. I do not have enough experience with it to give you a good answer. It may be something you’ll have to experiment with. I bet different brands and different cuts of pasta will work differently.