Instant Pot Creamy Corned Beef Pasta

Course Dinner, Main Course

Cuisine American

Keyword Corned Beef, Instant Pot, Pasta

Servings people

Calories 621kcal

1 pound past shells (I used elbow macaroni)
1 pound corned beef, cut into cubes or shredded (you can also use store bought corned beef from the deli. Just ask them to cut it thicker)
1 teaspoon caraway seeds (Optional. I have used with and without and it's delicious either way)
2 cups sauerkraut (Optional. Feel free to exclude if your family does not care for)
3 cups chicken broth
1/2 cup Thousand Island dressing
6 ounces cream cheese, cubed
1 tablespoon salt (or to taste)
1 teaspoon garlic pepper (you can also use regular pepper, if needed)
1 cup tightly packed shredded Swiss cheese

Turn on Instant Pot and set the function to 'Pressure Cook' on high.
Add chicken broth and pasta. Secure the lid onto your Instant Pot and Pressure Cook for 5 minutes.
When the timer beeps, quick release allowing all of the pressure to release before carefully removing the lip. NOTE: Do not worry if the liquid is somewhat soupy. You will want this extra liquid when adding the next ingredients.
Add cream cheese and stir until mostly mixed.
Add Thousand Island dressing, salt, garlic pepper, corned beef and sauerkraut and stir together. NOTE: if you find your pasta is not as creamy as you might like, slowly add a bit more chicken broth to the mix and stir until desired consistency.
Add shredded Swiss cheese and stir until mixed well.
Serve and enjoy!