Instant Pot Johnny Marzetti with Cheesy Noodles

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Instant Pot Johnny Marzetti with Cheesy Noodles

The Cook
4 Servings
12 Ingredients
This Instant Pot Johnny Marzetti with Cheesy Noodles is the Instant Pot version of a freezer recipe my mom used to cook! I love the combination of flavors. It is an ingredient combination I would never have thought of on my own or thought I would enjoy. Now it's easier than ever to make!
4 Servings
12 Ingredients


  • 1 ½ cups cook Ground Beef
  • ½ cups dice Onion
  • 16 ounces Diced Tomatoes, Canned
  • ⅛ teaspoons Garlic Powder
  • 1 individual Bouillon, Beef, Cubes
  • 4 tablespoons Water
  • 1 ½ cups slice Bell Pepper, Green
  • 2 tablespoons Soy Sauce, Low Sodium
  • 1 teaspoon Sugar
  • 1 tablespoon Cornstarch
  • 8 ounces cook Egg Noodles
  • 4 ounces Cheddar Cheese, Shredded



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the following among indicated number of freezer containers: ground beef, onions, diced tomatoes, garlic powder and bouillon cubes. Seal and freeze.
  2. In a bowl, mix the water, soy sauce, sugar and corn starch.
  3. Divide green peppers and liquid mixture among quart freezer bags. Label and freeze.
  4. Place cooked noodles and cheddar cheese in gallon freezer bags. Label and freeze all together in close proximity.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen meat contents in inner pot.
  4. Saute for 5 minutes.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. Quick release pressure.
  8. Add contents of quart bag and saute for 5 minutes.
  9. Heat noodles in microwave for 3 minutes.
  10. Serve mixture over cheesy noodles.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine ground beef, onions, tomatoes, garlic powder and beef bouillon cubes and water in inner pot.
  3. Cook on high pressure for 10 minutes.
  4. Quick release pressure.
  5. Add in soy sauce, sugar and cornstarch and green peppers. Saute for 5 minutes.
  6. Cook noodles according to package directions.
  7. Combine noodles and cheddar cheese.
  8. Serve mixture over cheesy noodles.


Join the discussion
  1. Do you happen to know how many ounces 3 cups cooked ground beef is? I figured it to be 12oz but just wanted to double check. Could you double this recipe and it still fit okay in the IP?

    1. It would likely be closer to 16 oz. Also, this recipe is already doubled – you’ll see the serving size of 8. Our default serving size is 4. And yes, it will fit in your IP 🙂 Enjoy!

  2. Next time I’ll make it with 16! I did think it was just a little light on protein but…. it was the definition of comfort food! With the noodles I thought the 4 serving size was perfect except that it basically fed 3 of us. For four I’d probably add a side. We are dairy free and used Daiya shredded cheddar cheese. The only difference in using this cheese alternative is it works best to melt the cheese with unsweetened milk alternative in a sauce pan first and then mix it with the noodles. Super yummy and I’m looking forward to making it again this snowy weekend!

    1. The tomatoes would be used with their juice so there’s enough liquid for your instant pot to come to pressure. 🙂

      1. Thanks! Should I assume that (keep the juices unless otherwise specified) for all the recipes here? Meaning beans, tomatoes, etc.? I just joined so I’m still looking around.

        1. Yes! If you ever have more questions about a specific recipe we’re always happy to chat in the bottom right-hand corner. Happy cooking 🙂

  3. What is a good substitute for boullion cubes in this recipe? In other recipes I omit it and I use beef stock in place of water, but I don’t think this one would work quite the same way since there’s not a lot of liquid. Thanks in advance! 🙂

    1. Kristina, I think you could use broth or beef granules and it would be just fine. The bouillon definitely adds a layer of flavor, so just know that it may be a bit more bland without it, though. If you decide to try it, let us know how it turns out!

  4. I think there is a discrepancy between the prep instructions/grocery list amount of ground beef versus the actual recipe. The prep instructions/grocery list says 2 pounds and the recipe says 3 cups. There is quite a bit left out of the 2 pounds after taking 3 cups out of it. Trying to decide if I should just throw in the rest of the 2 pounds or stick with the 3 cups….thanks, Kailey

    1. In our experience, 1 pound of ground beef yields approximately 1.5 cups of ground beef. As long as it’s not going to overfill your Instant Pot, you should be able to add the extra without a problem!

    1. Hi Monette — Great Question — yes you should combine the cheese with the noodles (hot) so it melts and create cheesy noodles. The directions from frozen are a little vague, I apologize. I will send this onto our Menu Builder Team to review. ~OAMM

  5. delicious comfort food. I ended up having the mixture in IP with a 10 min natural release. For the noodles, I microwaved them in 1 min increments, mixing them every time so that cheese doesn’t dry out. I also kept the noodles covered in a bowl when microwaving them.

  6. I think I should have frozen the noodles in multiple small packages because it’s definitely taking waaaay longer than 3 minutes to heat them up. 6 minutes on defrost and 8 on high.
    Meat mixture tastes good though. We hate bell peppers so omitted them, and I just combined all the liquid with the meat when freezing (and subbed broth for the bouillon)

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