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Instant Pot Johnny Marzetti with Cheesy Noodles - Dump and Go Dinner

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Instant Pot Johnny Marzetti with Cheesy Noodles - Dump and Go Dinner

Tricia
The Cook
4 Servings
12 Ingredients
22 Comments

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
22 Comments

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
  • 2 tablespoons Soy Sauce, Low Sodium
  • 1 teaspoon Sugar
  • 1 tablespoon Cornstarch
  • 1 ½ cups slice Bell Pepper, Green
  • 8 ounces cook Egg Noodles
  • 4 ounces Cheddar Cheese, Shredded

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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Make It Now Cooking Directions

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22 Comments

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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