Creamy Corned Beef and Pasta in the Instant Pot – sounds good, right? Yum! Click here to Pin it!
Like many Americans, you may have had lots of Corned Beef left over from St. Patrick’s Day – am I right?
I know we had our fair share – we took so much to a good friend but we were still left with quite a bit. And since we really didn’t want it to go to waste, this was an easy way to throw it in a dish that was effortless (and didn’t require me to heat up the oven).
Corned Beef made in the Instant Pot was almost effortless this year – it cooked up so tender, juicy and full of flavor. Compared to years past… I think I’ll make it in the Instant Pot from this point forward.
In fact… of all the appliances in our kitchen this one might just be right at the top. One of my favorite things about this Instant Pot is that it doesn’t require me to turn on the stove.. or the oven, which heat up the house relatively quickly – especially when you are trying to keep temps down.
If you aren’t already aware, Phoenix is in the mid-90’s already for temps, and as the days go on, it’s only going to get warmer, and warmer, and warmer…
I’m definitely not ready for this!
I love the fact that the Instant Pot can help me keep the house relatively cool, prevent me from having to turn on the oven and can cook me some pretty healthy food in a fraction of the time.
Related post: See over 100 Deliciously Yummy Instant Pot Recipes
This corned beef casserole is incredibly easy. We opted to make our own cream of chicken instead of using canned varieties. Feel free to use what works best for you.
It’s a wonderful way to use up your St. Patrick’s Day Instant Pot Corned Beef!
- 2 1/2 C. chicken broth
- 1 1/2 C. milk
- 3/4 C. flour
- 1 Tbsp seasoning mix (combination of onion powder, garlic powder, pepper, salt, parsley, etc.)
- 1 C. milk, preferably full fat (not skim or low fat)
- 1 can cream of chicken soup OR - 1/2 of the finished recipe above
- 1 - 8 oz package of wide egg noodles or, shell pasta
- 1/2 C. shredded cheddar cheese
- 1 C. leftover corned beef, cut into bitesize pieces
- water, see directions below
- Combine the chicken broth and 1/2 C. milk in a shallow saucepan and stir.
- In a cup, combine the flour and the remaining milk and stir until a thick paste forms.
- Pour the flour/milk mixture into the cream of chicken soup and stir on low heat until the mixture thickens, 4-5 minutes.
- Remove from the heat and stir in seasonings.
- In your Instant Pot, pour in the milk, cream of chicken, egg noodles, cheese, and then corned beef (in that order).
- Pour in just enough water to cover the pasta by 1/2 inch.
- Grab a spoon and stir the contents of the instant pot to distribute everything somewhat evenly.
- At this point, the water should be 1/2 inch above the pasta - if you need more, add at this point.
- Place the lid on the Instant Pot, and seal the valve.
- Push manual (high) and set the pot for 4 minutes.
- At the completion of the 4 minutes, allow the pressure to release naturally for 5 minutes. Then do a quick release.
- Stir the pasta with a large spoon or fluff with a fork and add to dishes to serve.
Adapted from All Recipes