Instant Pot Cheesy Tomato and Macaroni Casserole Recipe

instant pot cheesy tomato and macaroni casserole recipe
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8m
  • Ready In: 18m

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Nutritional Info

This information is per serving.

  • Calories

    384.8
  • Fat

    14.2 g
  • Saturated Fat

    6.7 g
  • Polyunsaturated Fat

    0.0 g
  • Cholesterol

    63.3 mg
  • Sodium

    963.4 mg
  • Potassium

    47.6 mg
  • Carbohydrate

    33.9 g
  • Fiber

    4.2 g
  • Sugars

    16.1 g
  • Protein

    30.2 g

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 befroe serving. Serve hot.

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