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
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Nutritional Info
This information is per serving.
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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.