Description
An easy pasta casserole with cheese, tomatoes, garlic and panko topping. Make it fast in your Instant Pot!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 8 ounces elbow macaroni
- 1 (14.5 oz) can diced tomatoes
- 1 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp smoked paprika
- 2 tsp dried basil
- 1 cup shredded cheddar cheese
- 2 Tbsp sour cream
- 2 Tbsp milk
- 1/3 cup panko breadcrumbs
- 2 Tbsp melted butter
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and shallot and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Evenly sprinkle in the macaroni, tomatoes, worcestershire, salt, peper, paprika and basil.
- 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 in the cheese, sour cream and milk. Salt and pepper to taste.
- Optional step: sprinkle the panko on top and then drizzle with melted butter. Use air fryer lid to toast the panko (about 3 minutes at 375 degrees).
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot