Instant Pot Philly Cheesesteak Pasta is a flavorful pasta that's made with ground beef, onion, and bell pepper. This one-pot pasta dish is ready in just 30 minutes.
Quick and easy Instant Pot ground beef recipes are so useful! This Instant Pot Philly cheesesteak pasta recipe turns a pound of ground beef, veggies, and pasta in a delicious dinner in just 30 minutes.
The pasta makes a great weeknight dinner, and it's easy to customize this dish to your liking.
How to make Instant Pot Philly cheesesteak pasta
Step 1: Press sauté.
Step 2: When it reads hot, add the ground beef. Cook for about 4-5 minutes, stirring to break it up.
Step 3: Add the onions and peppers and cook for another 3 minutes, stirring occasionally. Press cancel.
Step 4: Add 1 cup of beef broth, and stir to scrape up any browned bits from the bottom of the inner pot.
Step 5: Stir in the Worcestershire sauce, onion powder, garlic powder, salt, pepper, and steak sauce.
Step 6: Add the macaroni and then the remaining 3 cups of broth.
Step 7: Close and lock the lid, turn the pressure release valve to sealing. Press manual high pressure and adjust the time to 3 minutes.
Step 8: Once the cooking time is up, carefully release the pressure. You may need to do a controlled release if it starts to spray.
Step 9: Unlock and remove the lid. Give everything a good stir.
Step 10: Add the cheese and stir in until melted and combined.
Tips
- Lean ground beef: If you don't use lean ground beef, you may find that you need to drain the ground beef.
- Onion: I use either white or yellow onion.
- Veggies: Feel free to add more vegetables. Mushrooms would also be a tasty addition to this pasta.
- Beef broth: I like to use reduced-sodium beef broth to better control the sodium level.
- Onion and garlic powder: Be sure to use onion powder and garlic powder, not onion salt or garlic salt.
- Cheese: Feel free to use different types of cheese. I don't recommend using mozzarella as it can be stringy when melted.
Storage
Any leftover pasta should be stored in an airtight container. The pasta will keep for up to 4 days when properly stored in the fridge.
Instant Pot Philly Cheesesteak Pasta
Equipment
Ingredients
- 1 pound lean ground beef
- 1 cup diced green pepper
- 1 cup diced onion
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon steak sauce
- 16 ounces elbow macaroni
- 8 ounces shredded mild cheddar cheese
- 8 ounces shredded Monterey Jack
Instructions
- Press sauté.
- When it reads hot, add the ground beef.
- Cook for about 4-5 minutes, stirring to break it up.
- Add the onions and peppers and cook for another 3 minutes, stirring occasionally.
- Press cancel.
- Add 1 cup of beef broth, and stir to scrape up any browned bits from the bottom of the inner pot.
- Stir in the Worcestershire sauce, onion powder, garlic powder, salt, pepper, and steak sauce.
- Add the macaroni and then the remaining 3 cups of broth.
- Close and lock the lid, turn the pressure release valve to sealing. Press manual high pressure and adjust the time to 3 minutes.
- Once the cooking time is up, carefully release the pressure. You may need to do a controlled release if it starts to spray.
- Unlock and remove the lid. Give everything a good stir.
- Add the cheese and stir in until melted and combined.
Notes
- Lean ground beef: If you don't use lean ground beef, you may find that you need to drain the ground beef.
- Onion: I use either white or yellow onion.
- Veggies: Feel free to add more vegetables. Mushrooms would also be a tasty addition to this pasta.
- Beef broth: I like to use reduced-sodium beef broth to better control the sodium level.
- Onion and garlic powder: Be sure to use onion powder and garlic powder, not onion salt or garlic salt.
- Cheese: Feel free to use different types of cheese. I don't recommend using mozzarella as it can be stringy when melted.
- Nutrition values are estimates.
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