Instant Pot Cheesy Tomato and Macaroni Casserole Recipe
2022-04-05- Cuisine: Italian
- Course: Main Dish
- Skill Level: Advanced
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Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
384.8 -
Carbohydrates
33.9 g -
Cholesterol
63.3 mg -
Fat
14.2 g -
Fiber
4.2 g -
Protein
30.2 g -
Saturated Fat
6.7 g -
Serving Size
1 -
Sodium
963.4 mg -
Sugar
16.1 g -
Trans Fat
0.0 g -
Unsaturated Fat
0.0 g -
Potassium
47.6 mg
Instant pot cheesy tomato and macaroni casserole recipe. Italian macaroni with tomatoes, herbs, and spices cooked in an electric instant pot. You may also like Pasta with Olive Pesto Sauce
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Instant Pot Cheesy Tomato and Macaroni Casserole Recipe
Ingredients
- 28 oz (840 ml) can crushed tomatoes, undrained
- 12 oz (360 ml) low-fat evaporated milk
- 1½ cups (375 ml) low-sodium chicken broth
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 pound (480 g) dried pasta
- 6 oz (180 g) diced Mozzarella cheese
- 1½ cups grated Parmesan cheese
- 1/4 tespoon red pepper flakes
Method
Step 1
In a 6-quart electric pressure cooker, combine tomatoes, milk, chicken broth, dried herbs, salt, and red pepper flakes. Mix until well combined. Stir in dried pasta until coated.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Step 3
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in both cheeses. Set lid back on the pot without locking. Set aside for 3-5 minutes.
Step 4
Open and stir well before serving. Serve hot.