Go Back
Saturday Night Noodleburg on a plate with some healthy green salad on the side

Instant Pot Saturday Night Noodleburg

Inspired by Mrs A. Hylinski
A classic retro casserole helped along by the Instant Pot
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Casserole
Cuisine Ukrainian-Canadian
Servings 6 servings


  • 1 pound ground beef
  • 1/2 pound ground pork
  • 2/3 cup chopped onions
  • 2 Tablespoons butter
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • 5 to 6 cups uncooked noodles
  • 2 cans of tomato soup
  • 1 can of water
  • 1 1/2 teaspoons Worcestershire sauce
  • Pepper to taste
  • 4 ounces cream cheese cubed
  • 1 cup corn flakes crushed
  • 1/4 cup butter melted


  • Saute the ground beef and pork on Normal
  • Add the onions and cook until tender but do not brown the onions
  • Add the uncooked noodles sugar, salt and Worcestershire sauce along with the cans of tomato soup plus one can filled with water to the Instant Pot.
  • Seal the Instant Pot and set to Manual using High Pressure for 5 minutes.
  • Preheat the oven to 350° F.
  • When the time is up, do a Quick Release.
  • Open up the Instant Pot and add the cream cheese.
  • Combine the corn flakes with the butter in a small bowl.
  • Transfer the noodleburg into a greased casserole dish and top with the corn flake mixture.
  • Bake for 25 to 30 minutes at 350° F.