Instant Pot Million Dollar Casserole—spaghetti brought to a whole new level! Layers of red sauce, ground beef, spaghetti, creamy mixture of cottage cheese and sour cream and cheddar will leave you feeling full and happy! A winning dinner for your family.
Instant Pot Million Dollar Casserole
Mmmm-mmm! When I think about Instant Pot million dollar casserole I want to dive into the pot and eat it all up! It was such a winner at my house. Layers of spaghetti, meat, sauce, cheese and sour cream were enjoyed thoroughly!
I used my cool new Instant Pot Duo Crisp 11-in-1 Multi-Use Pressure Cooker and Air Fryer* to make this recipe all in one pot. First you brown the meat using the sauté setting. Then you pressure cook the spaghetti (no draining!). Finally you use the air fryer lid to bake the casserole. One pot to do 3 different things! It was so convenient. The traditional way of making this recipe requires browning the meat in a frying pan, boiling the noodles in a pot and then baking in the oven in a 8×8 inch dish. Too many dishes for me! I’ll be making this in the Instant Pot from now on!
- You can use ground beef or ground turkey for this recipe
- I used the last of a box of white, thin spaghetti and some whole wheat spaghetti. You can use whatever you have on hand! I know you can buy spaghetti at the store that has already been broken up too (vermicelli or fideo).
- You can also make this recipe with egg noodles. I would only pressure cook the egg noodles for 1-2 minutes though.
- Use your favorite spaghetti sauce. I used a can of Hunts. I also like Classico sauces.
- If you don’t like cottage cheese try using ricotta cheese or cream cheese.
- I used cheddar to top the casserole but you can also use other types of cheeses like mozzarella, parmesan, monterey jack etc.
Instant Pot Jo Mama’s Spaghetti
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Instant Pot Million Dollar Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes in Instant Pot and 20 minutes baking
- Total Time: 40 minute
- Yield: 6 servings 1x
- 1 pound lean ground beef
- 1 3/4 cups beef or chicken broth
- 8 oz spaghetti (broken into 2 inch pieces)
- 1 (26 oz) jar spaghetti sauce
- 2 Tbsp butter, cut into 6 pieces
- 3/4 cup sour cream
- 3/4 cup cottage cheese
- 1 1/2 cups shredded sharp cheddar cheese
- Turn Instant Pot to sauté setting. When the display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain excess grease.
- Pour broth into the Instant Pot and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add the spaghetti pieces into the pot in a criss-cross fashion. Pour half of the spaghetti sauce equally over the spaghetti. Place butter pieces on top.
- 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 the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Stir well and pat down into an even layer.
- In a bowl whisk together the sour cream and the cottage cheese. Spoon the mixture over the top of the spaghetti in the Instant Pot. Spread evenly. Spread the remaining spaghetti sauce over the top of the sour cream mixture.
- Cover the Instant Pot with the air fryer lid. Set the bake button to 350° F for 10 minutes. When time is up sprinkle the cheese on top then bake for 5 more minutes.
- Scoop onto plates and enjoy!
I used my 6 Quart Instant Pot Duo Crisp 11-in-1 Multi-Use Pressure Cooker and Air Fryer* If you don’t have an air fryer lid you can make bake this in the oven. Spread the pressure cooked spaghetti into a baking dish, top with sour cream mixture and spaghetti sauce and then bake in the oven for 25 minutes at 350° F. Add the cheese on top and bake for 5 more minutes.
- Category: Beef
- Method: Instant Pot/Air fryer lid
*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.
Sheryl Pagenstecher says
Can I freeze the leftovers or cut the recipe in half? Thanks in advance.
I would cut the recipe in half. I’m not sure how this one would freeze!
Judith A DeGraaff says
It freezes just fine.
isn’t this pretty much the same as your https://www.365daysofcrockpot.com/instant-pot-sour-cream-noodle-bake/ recipe? few very minor tweaks..
Similar. But this one is made with spaghetti sauce and spaghetti noodles. The other is made with egg noodles, seasonings and tomato sauce. Both are great!
Ann Moore says
I would like to cook this. Would it be possible to cook in the pot n pot. Then put inner pot in Air Fryer or oven?
Hmmm, I’m sure it would be possible. As far as timing goes though I’m not 100% sure. pot in pot seems so take at least double the amount of pressure cook time. You may have to experiment with it to get it exactly right.
Ann Moore says
Thank you so much. I will cook it as the recipe states.
How can you rate 5 stars when you haven’t even made it? I’d like to try this but looking to see who’s already made it & rated it
I’m always trying to stay low carb…so we have some cooked spaghetti squash in the freezer. Could I sub this for the spaghetti? How would this change the PC time? Maybe just a minute a 2? Do you plan to do some low carb recipes?🤞🏻😄
Here are my low carb recipes: https://www.365daysofcrockpot.com/recipes/?fwp_method=instant-pot&fwp_dietary_restrictions=low-carb
I’d do 2 minutes for the squash (if it’s not in it’s shell)