Instant Pot Polish Casserole

Name: Instant Pot Polish Casserole
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Ingredients: 1 ½ tsp olive oil; 1 (12 oz) package polish sausage, sliced into quarter inch rounds; 4 cups chicken broth; 1 (16 oz) box penne; 1 (16 oz) jar sauerkraut, rinsed and drained; 2 Tbsp Dijon mustard; 1 ½ tsp minced garlic; 1 (10.5 oz) can cream of mushroom soup

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Prep Time: 15 minutes

Cook Time: 4 minutes

Total: 19 minutes

Servings: 8

Author : 365 Days of Slow and Pressure Cooking

Ingredients

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1 ½ tsp olive oil1 (12 oz) package polish sausage, sliced into quarter inch rounds4 cups chicken broth1 (16 oz) box penne1 (16 oz) jar sauerkraut, rinsed and drained2 Tbsp Dijon mustard1 ½ tsp minced garlic1 (10.5 oz) can cream of mushroom soup

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Instructions

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Step 1

Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl it around. Add in the sausage and brown for a minute or so on each side.

Step 2

Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.

Step 3

Dump in the penne, sauerkraut, Dijon, garlic and cream of mushroom soup, in that order without stirring.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Step 5

Stir well. Serve and enjoy. Top with a bit of shredded Swiss cheese, if desired.