Instant Pot Cheesy Tomato and Macaroni Casserole Recipe
2021-04-05- Cuisine: Italian
- Course: Main Dish
- Skill Level: Advanced
-
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
Related Recipes:
-
Slow Cooker Garbure
-
Instant Pot French Onion Soup
-
Slow Cooker Beef Pares
-
Slow Cooker Honey-Garlic Beef
-
Slow Cooker Creamy Chicken Tortellini Soup
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
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
- 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.
