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Ingredients
1 Pound lean ground beef, cooked
1 (10 1/2 oz) Can condensed chicken broth
3 1/2 Cups water
4 Cups egg noodles
1 1/2 Cup frozen peas
1 (10 1/2 oz) Can condensed cream of mushroom soup
1 Teaspoon salt
1 Teaspoon pepper
1/2 Tablespoon garlic powder
1/2 Tablespoon onion powder
1/4 Cup butter
3 1/2 Cups shredded mozzarella & cheddar cheese blend
Instructions
Place cooked ground beef in Instant Pot and add the chicken broth and water.
Add the frozen peas and egg noodles to the pot and gently spread them out until they are submerged in the liquid.
Pour the cream of mushroom soup on top, followed by the salt, pepper, garlic powder and onion powder, do not stir.
Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 2 minutes.
Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
Remove the lid and stir the contents of the pot.
Add the butter to the pot and stir until it's melted.
Add the shredded cheese and stir well.
Allow the dish to sit for a few minutes to let the sauce thicken.