Instant Pot Cheesy Tomato and Macaroni Casserole Recipe2022-04-05
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat6.7 g
Trans Fat0.0 g
Unsaturated Fat0.0 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
- 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
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.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
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.
Open and stir well before serving. Serve hot.