Instant Pot Cheese Steak Pasta With Ground Beef Recipes

INSTANT POT CHEESE STEAK PASTA (WITH GROUND BEEF)

Steps:

• Heat Instant Pot to saute. Once heated, add oil, onion and pepper. Saute just until vegetables are starting to soften. Add garlic and cook 30 seconds more.
• Add ground beef to the pot. Cook until no longer pink, being sure to break up the beef with a wooden spoon ( or similar).
• Once beef is cooked thru, season with salt, pepper and Worcestershire sauce. Stir well.
• Add broth and water to pot. Next add the pasta. Stir just enough to get the pasta almost covered. You don't want to mix the pasta too much where it's sitting on the bottom of the pot.
• Cover and seal.
• Set w/ manual high pressure to 6 minutes.
• Quick release the steam.
• Stir in 4 oz torn or chopped provolone cheese. Top with an additional 1-2 oz of cheese and re-cover.
• Allow to sit for 2-3 minutes and then serve.
• Enjoy.

INSTANT POT GROUND BEEF PASTA

Steps:

• Set your pressure cooker to SAUTE. Drizzle with oil, then add the ground beef and saute 4-5 minutes, breaking beef into pieces as it cooks, until browned.
• Stir in Italian seasoning and garlic for 1 minute longer. Transfer ground beef to a bowl and cover tightly to keep warm.
• Add marinara, water, broth, noodles, onion powder, and red pepper flakes (if using) to the pot and give it a good stir.
• Place the lid on the pot and slide it into the locked position and turn the vent valve to the sealed position.
• Set to PRESSURE COOK or MANUAL for 8 minutes.
• Do a QUICK RELEASE (immediately turn the vent valve to VENT position) and remove the lid once the float valve drops.
• Stir in ground beef and mozzarella cheese. Once cheese is melted and incorporated, add salt and pepper to taste.
• Garnish with fresh parsley, basil, or thyme if desired and serve.

INSTANT POT® PHILLY CHEESESTEAK PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
• Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.
• Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.