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+ servings

Instant Pot Creamy Corned Beef Pasta

Course Dinner, Main Course
Cuisine American
Keyword Corned Beef, Instant Pot, Pasta
Servings 6 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!


Calories: 621kcal | Carbohydrates: 65g | Protein: 31g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 3244mg | Potassium: 683mg | Fiber: 4g | Sugar: 8g | Vitamin A: 217IU | Vitamin C: 36mg | Calcium: 290mg | Iron: 4mg