Instant Pot Ground Beef Pasta
Instant Pot Ground Beef and Shells — kinda speaks for itself, doesn't it? Creamy, cheesy, comforting, and all the things you love in one dish, plus half the cooking time you'd normally need. And it's a great way to use up those pantry staples!
Servings:6 servings
Ingredients
- 1 pound ground beef
- 1 tablespoon oil
- 3 teaspoons minced garlic
- 3 teaspoons Italian blend seasoning , OR Herbs de Provence
- 24 ounces marinara sauce
- 2 cups water
- 1 cup beef broth
- 16 ounces/1lb short uncooked pasta noodles like shells, macaroni, penne, bowties
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes, optional
- 1 cup freshly grated mozzarella cheese
- salt and pepper, to taste
Instructions
- 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.
Notes
Add 1/2 teaspoon crushed red pepper flakes for a little kick!
Nutrition
Calories: 312 kcal, Carbohydrates: 9 g, Protein: 20 g, Fat: 22 g, Saturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 68 mg, Sodium: 918 mg, Potassium: 634 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 667 IU, Vitamin C: 8 mg, Calcium: 132 mg, Iron: 3 mg