Ahh, the dog days of summer… where you try your best not to heat up the kitchen any more than necessary to get dinner on the table. Last summer, I learned that the best ways to do that are 1) use a slow cooker, 2) use an Instant Pot, or 3) cook outdoors. There are a couple more options (like serve cold sandwiches or go out for dinner), but we’re trying to keep it realistic here.
This dish is super simple to make, with only a handful of ingredients all tossed into an Instant Pot, so aside from a little prep work the cleanup is minimal. I have to admit when I first looked it this it reminded me of the Classic Goulash recipe I posted way back at the beginning of my cooking journey, but there’s enough differences in it so it can stand on its own. You can also customize it if you want; I’ll list some suggestions in the recipe notes.
Oh, as for the name… Indiana Casserole? I have no idea how or why it has that name. If you can figure it out, let me know. 🙂
Adapted from 365 Days of Slow + Pressure Cooking
Instant Pot Indiana Casserole
Description
A simple comfort food that can be cooked quickly in an Instant Pot. This is a great choice for hot summer days or whenever there's a need to get dinner on the table quickly.
Adapted from 365 Days of Slow + Pressure Cooking
Ingredients
Instructions
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Press the Saute button on the Instant Pot and allow to come up to temperature (display will read "Hot"). Add ground beef, onion, and mushrooms, and cook about 5 minutes or until meat is browned, breaking the meat into crumbles as it cooks. Drain excess grease if needed.
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Add salt, Italian seasoning, garlic powder, and pepper, and mix thoroughly. Add beef broth and scrape any stuck bits off the bottom of the pot to prevent burning. Press the Cancel button to turn the Instant Pot off.
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Layer the noodles on top of the meat mixture, but do not stir them in. Then layer the diced tomatoes, tomato sauce, and corn on top of the noodles, also without stirring them in.
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Place the lid on the Instant Pot and lock closed. Set the vent valve to Sealing. Press the Pressure Cook button, and set the controls to cook for 1 minute at Low pressure. When cooking is finished, use a natural release for 5 minutes, then turn the vent valve to Venting to release any remaining pressure.
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Remove the lid carefully, and stir the contents thoroughly. Spread the shredded cheese on top and allow to melt, then serve immediately.
Servings 8
- Amount Per Serving
- Calories 528kcal
- % Daily Value *
- Total Fat 18.6g29%
- Saturated Fat 9.7g49%
- Cholesterol 155mg52%
- Sodium 1198mg50%
- Potassium 1034mg30%
- Total Carbohydrate 45.7g16%
- Dietary Fiber 4.4g18%
- Sugars 8.7g
- Protein 41.7g84%
- Calcium 257 mg
- Iron 6 mg
- Vitamin D 4240 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The original recipe as written made 6 servings. I adjusted the ingredient quantities to make 8 servings so there would be plenty of leftovers.
- Suggested substitutions and add-ins:
- Diced bell pepper (add to the pot at the same time as the onion and mushrooms)
- Frozen peas
- Diced carrots (increase cook time to 3 minutes)
- Replace the egg noodles with short pastas like rotini, macaroni, shells, penne, gemelli, or cavatappi. Note that you will need to increase the cook time for thicker pastas to 3-4 minutes.
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