clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

North Carolina Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 18 minutes
  • Yield: 6-8 servings 1x


An Instant Pot pasta dish with ground beef, tomatoes, corn, mozzarella and spinach.


  • 1 pound lean ground beef
  • 2 Tbsp dry minced onion or 1 cup diced onion
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 cups beef broth
  • 8 ounces cavatappi pasta or elbow macaroni
  • 1 1/2 cups frozen sweet corn
  • 1 (8 oz) can tomato sauce
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 Tbsp tomato paste
  • 1/4 tsp sugar
  • 1 tsp red wine vinegar
  • 2 ounces cream cheese
  • 2 cups chopped spinach or 1 green bell pepper, cored and diced
  • 1 cup shredded mozzarella cheese


  1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, paprika, garlic powder and Italian seasoning. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Sprinkle in the pasta. Dump in the corn, tomato sauce, diced tomatoes, tomato paste, sugar, vinegar and cream cheese. 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 3 minutes. When time is up let pot sit for 5 minutes. Move valve to venting. Remove the lid. 
  5. Stir in the spinach and cheese. 
  6. Serve and enjoy!
  • Category: Beef
  • Method: Instant Pot