Instant Pot Sour Cream Noodle Bake—egg noodles, hamburger, tomato sauce, cottage cheese, sour cream and cheddar cheese all baked into a comforting dinner. Use your Instant Pot to help speed up making this classic casserole.
Instant Pot Sour Cream Noodle Bake
Sour cream noodle bake is a recipe that I have been making for years on the stove/oven. It’s ingredients are similar to the beef lombardi that I posted last week but it has tomato sauce instead of diced tomatoes, no Rotel and cottage cheese is included in the sour cream layer. Even though the ingredients are similar it tasted quite different. Everyone had double servings of this tasty noodle dish and I think you’ll love it too!
The Ingredients:
- 1 pound lean ground beef–or ground turkey works too
- ½ tsp garlic salt–for flavoring the beef
- ½ tsp black pepper–for flavoring the beef
- 1 tsp Italian seasoning–for flavoring the beef
- 1 Tbsp dried minced onion–for flavoring the beef
- 2 cups beef broth–to bring the pot to pressure and boil the noodles
- 8 ounces egg noodles–you can also use elbow macaroni, penne, etc…but use a 5 minute pressure cook time
- 1 cup cottage cheese–I like the large curd 4%. You can also use ricotta instead.
- 1 cup sour cream–I use full fat sour cream
- 2 (8 oz) cans tomato sauce–you can also use spaghetti sauce
- 1 cup shredded sharp cheddar–try using another type of cheese like mozzarella, parmesan, colby jack, etc.
How to make Instant Pot sour cream noodle bake:
- Turn Instant Pot to sauté setting. When the display says HOT add in the beef and break it up. I like using this tool to break up the meat*. Brown for about 5 minutes. Drain excess grease, if needed. Stir in garlic salt, pepper, Italian seasoning and minced onion.
- Pour in the broth and scrape bottom of pot so that nothing is sticking to prevent the burn message. Turn off Instant Pot.
- Sprinkle in the egg noodles and press down with a spoon. They won’t all be in the liquid, it’s okay.
- 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 the pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Some of the pasta might not be totally cooked through…it’s okay.
- Stir in 1 of the cans of tomato sauce.
- In a bowl stir together the cottage cheese and sour cream. Spread the mixture over the top of the noodles in a layer.
- Spread the other can of tomato sauce over the top of the sour cream mixture.
- Cover Instant Pot with air fryer lid and bake for 5 minutes at 350° F. Sprinkle the cheese on top and bake for 3 more minutes. (If you don’t have an air fryer lid simply cover the pot with the normal lid and set to the keep warm button. Let it sit for 10 minutes and melt the cheese and warm through. You can also bake in a casserole dish for 20 minutes at 350° F.)
- Scoop up and serve.
More Instant Pot Ground Beef Recipes You’ll Love…
Instant Pot Million Dollar Casserole
Instant Pot Heavenly Casserole
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Instant Pot Sour Cream Noodle Bake
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 6 servings 1x
Description
Egg noodles, hamburger, tomato sauce, cottage cheese, sour cream and cheddar cheese all baked into a comforting dinner. Use your Instant Pot to help speed up making this classic casserole.
Ingredients
- 1 pound lean ground beef or ground turkey
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 Tbsp dried minced onion
- 2 cups beef broth
- 8 ounces egg noodles
- 1 cup cottage cheese
- 1 cup sour cream
- 2 (8 oz) cans tomato sauce
- 1 cup shredded sharp cheddar
Instructions
- 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, if needed. Stir in garlic salt, pepper, Italian seasoning and minced onion.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the egg noodles and press down with a spoon. They won’t all be in the liquid, it’s okay.
- 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 the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in 1 of the cans of tomato sauce.
- In a bowl stir together the cottage cheese and sour cream. Spread the mixture over the top of the noodles in a layer.
- Spread the other can of tomato sauce over the top of the sour cream mixture.
- Cover Instant Pot with air fryer lid and bake for 5 minutes at 350° F. Sprinkle the cheese on top and bake for 3 more minutes. (If you don’t have an air fryer lid simply cover the pot with the normal lid and set to the keep warm button. Let it sit for 10 minutes and melt the cheese and warm through. You can also bake in a casserole dish for 20 minutes at 350° F.)
- Scoop up and serve.
- 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.
This looks awesome! I hope to make it tonight. Could I double it? Or would that be a problem with the amount of noodles…?
★★★★★
Yes you can double it!
Thank you for the speedy reply! I’m making it right now and it smells so delicious! Thank you for the awesome recipe!!
Four doubling the noodles (using a whole package), do all of the ingredients need to double, including the sour cream, tomato sauce, etc.? Or is it everything prior to pressure cooking (noodles, broth, seasonings?) Would the cook time change as well? Thank you!
I would double everything so it maintains flavor throughout. The cook time would remain the same.
Could I use Angel hair pasta in this recipe?
Sure, but I would break it in half and criss cross it in the pot so it doesn’t clump together when cooked
I’m curious about this air fryer lid thing. What does the lid do? Do all air fryer lids fit on all Instant Pots? What kind would you recommend?
Thank so much, I have used lots of your recipes!!!
It just heats up the food like an oven’s broiler. One of the IPs comes with one: https://www.amazon.com/Instant-Pot-Multi-Use-Pressure-Cooker/dp/B07VT23JDM/ref=sr_1_3?crid=TR6JGCZ4B8EJ&dchild=1&keywords=duo%2Bcrisp%2B6-qt.%2Bpressure%2Bcooker%2B%26%2Bair%2Bfryer&qid=1630350120&s=home-garden&sprefix=duo%2Bcri%2Cgarden%2C217&sr=1-3&th=1
I also have the mealthy crisp lid which isn’t as fancy.
Hi! This recipe sounds great but I’m more of a chicken eater. If I were to sub chicken broth and chicken instead with the cooking time be the same?
you could do that with bite size cubes of chicken, not big pieces though.
Sorry to hear those complaining about the air fryer. I bought one that wasn’t expensive and fits my pot and have used it when stated. It works great to give that extra crunch that a recipe may need. It is easy to store and beats buying another big appliance. I think it is an Instant Pot recipe with an added twist. Keep bringing on the recipes!!!!
Thanks Rita! This recipe is great because you don’t HAVE to have the lid you can make it without it just fine.
Thank you for all your great recipes. I have a gripe, however. I have noticed that lately more and more of your recipes feature using an air fryer lid. I know many people who own Instant Pots and not one of them, including myself, own an air fryer lid. Nor do any of us plan to buy one. This particular recipe gave alternate instructions, but most do not. And scooping the food into another pan after pressure cooking, then placing it in the oven- you’ve got to be kidding!
Sorry Mary! Hopefully I have enough recipes on here without the lid that you can try. I am just trying to vary what I have here on my site. I have over 800 Instant Pot recipes.
Keep the air fryer lid recipes coming. I bought this darn thing and need recipes that call for it. Thank you Karen!
you’re welcome!!