Kodiak Casserole
Kodiak casserole in the Instant Pot: ground beef browned with onion and celery, broth added, dry egg noodles and picante, BBQ and tomato sauce layered on top without stirring, pressure cooked 1 minute, then stirred and topped with melted cheddar. Serves 6.
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Ingredients
- 1 pound lean ground beef
- 1 cup onions diced
- 1 rib celery diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 1/2 cups chicken or beef broth
- 8 ounces egg noodles uncooked
- 1 can diced green chiles 4 ounces
- 1 can tomato sauce 8 ounces
- 1/2 cup picante sauce Pace
- 1/4 cup BBQ sauce
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
Instructions
- Turn the Instant Pot to the sauté setting. When the display says HOT, add the ground beef and break it up. Add the onions and celery and brown for about 5 minutes, until the beef is no longer pink and reaches 160°F. Drain off the excess grease. Stir in the salt, pepper and garlic powder.
- Pour in the broth and scrape the bottom of the pot so nothing is sticking.
- Sprinkle the egg noodles evenly over the broth. Then add the green chiles, tomato sauce, picante sauce, BBQ sauce and Worcestershire sauce on top. Do not stir.
- Cover the Instant Pot and secure the lid, with the valve set to sealing. Set the manual or pressure cook button to 1 minute.
- When time is up, let the pot sit for 5 minutes, then move the valve to venting to release any remaining pressure. Remove the lid.
- Stir. Sprinkle the cheddar on top and let it melt, until the casserole reaches 165°F. Serve.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 447kcalCarbohydrates: 40.8gProtein: 26.2gFat: 19.8gSodium: 1162mgFiber: 3.2gSugar: 8.8g
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