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Lionel’s Casserole

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4-6 servings 1x


Penne pasta with ground beef and vegetables in a creamy sauce. An easy, weeknight recipe made fast in the Instant Pot.


  • 1 pound lean ground beef
  • 1 tsp lemon pepper seasoning
  • 2 cups chicken or beef broth
  • 8 ounces mini penne pasta
  • 1 (10.5 oz) can Campbell’s cream of celery soup
  • 1 (12 oz) package frozen green beans
  • 2 carrots, peeled and sliced


  1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes, drain off excess grease. Stir in the lemon pepper seasoning.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Evenly sprinkle in the penne pasta. Dump the cream of celery, green beans and carrots on top. Don’t stir.
  4. 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. 
  5. Stir, serve and enjoy!
  • Category: Beef
  • Method: Instant Pot