Instant Pot Creamy Beef & Macaroni Casserole
Sure to become a favorite in your home, this flavorful and comforting casserole is perfect for the entire family. Plus it's fast and easy to make too!
Prep Time10 mins
Cook Time3 mins
Total Time15 mins
- 1 tbsp olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 2 lbs ground beef I use 90/10 ground sirloin
- 2 tsps kosher salt or to taste
- ½ tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 1 cup frozen corn
- 4 cups unsalted beef stock
- 2 cans cream of mushroom soup
- 1 lb elbow pasta
- 1 cup sour cream
Turn the Instant Pot to 'Sauté' and allow it to heat up.
Add the olive oil and sauté the onion and garlic until the onion begins to turn translucent.
Add the ground beef to the pot and brown.
Once the ground beef is fully cooked, turn off the 'Sauté' feature.
Add the salt, pepper, Worcestershire sauce and corn and mix well.
Add the beef stock and mix well.
Add the 2 cans of soup and mix well.
Add the elbow pasta to the pot and just push them down into the liquid but do not mix them.
Close the Instant Pot and set it to 'Manual' or 'Pressure Cook' High Pressure for 3 minutes. Remember to set the pressure release valve to sealing. Once cooking is done, allow for a 2-minute Natural Pressure Release. Release any remaining pressure once the two minute NPR has completed and open the pot.
Add the sour cream and mix all the ingredients well.
Top each individual serving with Parmesan cheese if desired.
Calories: 575kcal | Carbohydrates: 56g | Protein: 37g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 1483mg | Potassium: 961mg | Fiber: 2g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 4.5mg