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Tailgating Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6 servings 1x


A bacon cheeseburger and dill pickle pasta dish that will wow all your friends and family. It tastes so good while watching football. 


  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 Tbsp yellow mustard
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp ketchup
  • 1 cup beef broth
  • 1 cup dill pickle juice
  • 8 ounces mini penne pasta
  • 1 (14.5 oz) can diced tomatoes
  • 4 ounces cream cheese
  • 1 cup shredded colby jack cheese
  • 1/2 cup diced dill pickles
  • 1/2 cup bacon crumbles


  1. Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onions. Brown the beef for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, mustard, Worcestershire sauce and ketchup. Turn off Instant Pot.
  2. Pour in the broth and pickle juice and scrape bottom of pot so that nothing is sticking. 
  3. Sprinkle in the penne pasta evenly. Dump the tomatoes and cream cheese 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 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. 
  5. Stir in the cheese, pickles and bacon. 
  6. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot