Instant Pot Cheesy Tomato and Macaroni Casserole Recipe

2022-04-05
  • Yield: 6
  • 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
  • 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
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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

Looking for more pressure cooker recipes? We have a great collection of them, please check it out-Pressure Cooker Recipes

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
  • 1ยฝ 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
  • 1ยฝ 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.

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