Instant Pot / Pressure Cooker American Chop Suey (aka Beefaroni)

Instant Pot / Pressure Cooker American Chop Suey is a classic comfort food made with macaroni, ground beef, onions, and bell peppers—then loaded with mozzarella and finished in the oven until golden brown. This easy-to-make meal comes together quickly and makes a big enough batch to feed a crowd.

Pressure Cooker American Chop Suey, browned up in the oven

Jennifer here again! Recently my son was talking with my mom about how much he loves ground beef. So she sent me a link to American Chop Suey and said we should create an Instant Pot recipe for it. 

What Is American Chop Suey?

I’d never heard of American Chop Suey before, but it turns out that it is one of those classic comfort foods that goes by a different name depending on where you’re from: 

Beefaroni, macaroni and beef, chili mac, Johnny Marzetti: whatever you call it, this stuff is delicious. … This is a New England classic that ought to be eaten everywhere comfort and ease are appreciated.

It is made with macaroni noodles and ground beef in a thick tomato sauce. It’s similar to American Goulash or a made-from-scratch version of Hamburger Helper (aka hamburger mac). For some reason, growing up, my dad always called it “Goo-flop.”

Ingredients to make Instant Pot American Chop Suey

Why is it called American Chop Suey?

The only “Chop Suey” I’d ever encountered was the canned version I’d use to make stir fry in college:

Chinese Chop Suey is NOT American Chop Suey | Canned Chop Suey vegetables

Clearly though, American Chop Suey has just the name in common with Chinese Chop Suey. From what I could tell, the term chop suey or “mixed bits” came to America from Cantonese. Over the course of the 20th century, the dish evolved from a Chinese staple to an Italian-American favorite

In parts of New England in the 1950s, the dish was commonly made with onions, bell peppers, and a splash of Worcestershire sauce. The melted cheese is a more modern addition, but it takes this meal to the next level.

InstaPot American Chop Suey before pressure cooking

Making Pressure Cooker American Chop Suey in your Instant Pot

Making meals with thick tomato sauce can be tricky in an Instant Pot. Any thick sauce can sink to the bottom of the pot and cause a burn notice to appear.

To avoid this problem, this recipe uses pureed whole canned tomatoes and omits the sauce. In addition, we deglaze the pot with beef broth and scrape up browned bits for flavor. After deglazing and mixing in the Worcestershire sauce, put down your spoon! Pour in the macaroni noodles, then the blended tomatoes, and then the petite diced tomatoes, in that order. The tomatoes will cover the noodles to ensure that they cook, but the noodles will provide a barrier between the tomatoes and the bottom of the pot.

Since this cooks a large amount of pasta, it will take a while to come to pressure—between 15 to 20 minutes in our test. Once the pot has reached pressure, preheat your broiler and prepare the oven-safe dish you plan to use. This will help you transfer the dish from the Instant Pot to the oven quickly to get dinner on the table more quickly. 

Pressure Cooker American Chop Suey with an Instant Pot in the background

Making American Chop Suey in the Ninja Foodi

American Chop Suey can be a one-pot meal when you cook it in your Ninja Foodi! Follow the recipe as directed. However, instead of transferring the pasta to an oven-safe dish, carefully distribute the cubed mozzarella throughout the middle of the pressure cooking pot. (Be careful not to stir too much or the cheese will stick to your spoon.) Sprinkle grated mozzarella and Parmesan over the top.

Close the crisping lid. Select Air Crisp, set the temperature to 400°F, and set the cook time to 5 minutes. Push Start. When the cook time ends, remove the cooking pot to cool for 5 minutes before serving. 

Yield: 8 to 10 servings

Instant Pot / Pressure Cooker American Chop Suey (aka Beefaroni)

Pressure Cooker American Chop Suey, browned up in the oven

Classic comfort food made with macaroni, ground beef, onions, and bell peppers—then loaded with mozzarella and crisped until golden brown. Makes a big batch to feed a crowd and ready in under 30 minutes.

Prep Time 5 minutes
Cook Time 4 minutes
Additional Time 12 minutes
Total Time 21 minutes


  • 1 can (28 ounces) whole peeled tomatoes
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 2 tablespoons unsalted butter
  • 1 cup finely diced onion
  • 1 cup finely diced bell pepper
  • 4 cloves garlic, minced
  • 1 can (14 ounces) low-sodium beef broth
  • 1 tablespoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup finely minced fresh parsley leaves, divided
  • 1 teaspoon salt
  • 2 tablespoons Worcestershire sauce, plus more for serving
  • 1 box (16 ounces) elbow macaroni
  • 1 can (28 ounces) petite diced tomatoes
  • Freshly ground black pepper
  • 1 package (16 ounces) low-moisture whole milk mozzarella cheese
  • 1/4 cup roughly grated Parmesan cheese


  1. Using a blender, puree the whole peeled tomatoes until smooth. Set aside.
  2. Select Saute and preheat the pressure cooking pot. When hot, add the oil and the ground beef. Cook, using a metal spoon or meat chopper, to break beef into small pieces. Stir occasionally until the meat is crumbled and no longer pink, about 4 minutes.
  3. Remove the meat to a plate lined with paper towels. Melt the butter in the pot, scraping well to make sure that no browned bits are stuck to the bottom of the pot. Add onion and green pepper. Cook, stirring occasionally, about 2 minutes. Add garlic and cook 1 minute more.
  4. Add beef broth. Scrape the bottom of the pot to ensure nothing is stuck to the bottom. Stir in the oregano, red pepper flakes, salt, and 2 tablespoons fresh parsley.. Add Worcestershire sauce and stir until combined. Return the beef to the pot. Then, without stirring, add the macaroni, pureed whole tomatoes, and petite diced tomatoes.
  5. Lock the lid in place. Select High Pressure and 4 minutes cook time.
  6. While the pasta is coming to pressure, preheat the broiler. Cut the mozzarella cheese in half. Cut half of the mozzarella into 1/2-inch cubes. Set aside. Grate the remaining mozzarella cheese.
  7. When the timer sounds, use a quick pressure release. When the valve drops, carefully remove the lid. Stir the pasta carefully.
  8. Transfer half of contents of the cooking pot to a large, oven-safe dish sprayed with oil or nonstick cooking spray. Distribute the cubed mozzarella evenly throughout the dish, then top with the rest of the pasta from the cooking pot. Sprinkle grated mozzarella and Parmesan cheese over the top of the dish. Place under the broiler until cheese is melted and starting to brown.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 221Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 54mgSodium: 482mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 16g

Nutrition information is calculated by Nutritionix and may not always be accurate.

More Pressure Cooker Cheesy Pastas You’ll Love:

Pressure Cooker Pepperoni Pizza Pasta made in the Ninja Foodi

Pepperoni Pizza Pasta features a spicy sausage and pepperoni sauce, tender noodles, and topped with melty mozzarella cheese.

American Goulash is similar to American Chop Suey, but this recipe uses tomato sauce and omits the less-traditional cheesy layer.

Pressure Cooker (Instant Pot) Macaroni and Cheese

Macaroni and Cheese is a classic comfort food. This version cooks up quick in the pressure cooker and features cheddar cheese and bacon.

Tex-Mex Chili Mac features sausage and Tex-Mex seasonings (think chili powder and cayenne pepper) for a fun spin on this classic combination.

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