Instant Pot Philly Cheesesteak Pasta

One-pot meals are all about convenience without skimping on quality and flavors. This Instant Pot Philly Cheesesteak Pasta recipe is no exception!Philly Cheesesteak casserole on a white plate with a fork

It’s without a doubt one of the easiest and delicious meals you can make in your Instant Pot and you don’t even need to pre-cook your pasta (ain’t nobody got time for that!).

In about 30 minutes, you’ll be left with a wholesome meal, bursting with textures and flavors to feed hunger stomachs. Perfect for busy weeknight dinners and reheating any leftovers (yeah, right!) for lunch.spoon scooping up some of the philly cheesesteak casserole

TIPS FOR MAKING INSTANT POT PHILLY CHEESESTEAK PASTA

  • When selecting my meat for recipes, I always choose quality with a decent fat content (15- 20%) and bright color as it not only produces tender flavorful meat but is also more nutritionally sound.
  • Try using organic beef for this meal.
  • Browning the beef is a step not to be omitted as it really enhances the rich flavor of the meat and the beef juices.
  • Pre-cooking pasta is not necessary. Simply add your pasta to the pot for 6 minutes for a well-cooked texture. If you prefer al-dente pasta then cook for 5 minutes.
  • You can substitute the provolone cheese for mozzarella or Swiss cheese.

Instant Pot Philly Cheesesteak Pasta

  1. Using the saute mode, heat the electric pressure cooker until “hot.” Add the ground beef, onions, and bell peppers, cooking until the beef is browned and crumbled. Drain well.
  2. Deglaze the bottom of the pot by adding the water or beef broth and scraping with a flat wooden spoon. Cancel the saute mode.pepper, onions and broth being stirred into instant pot
  3. To the pressure cooker add the garlic and Worcestershire sauce as well as any salt and black pepper. Place the pasta on top, pressing into the liquid. Do not stir.pasta being added into instant pot
  4. Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 6 minutes. Quick release the pressure when the cook cycle is complete.
  5. Stir 1 ½ cups cheese into the pasta. Top with remaining cheese. Place the lid over the pressure cooker just until the cheese melts.Philly Cheesesteak Pasta in an instant pot

HOW LONG SHOULD I COOK PASTA IN MY INSTANT POT?

  • Most pastas cook for 4-6 minutes in an Instant Pot or other electric pressure cookers but this may vary depending on the type of pasta used. For this recipe, you will cook your pasta for 6 minutes followed by a Quick Pressure Release.

CAN THIS PASTA RECIPE BE MADE WITH OTHER MEATS?

  • It definitely can. If you aren’t a fan of ground beef then you can use other ground meats such as chicken turkey or pork and the cooking time and other ingredients added will remain the same despite the substitution.
  • I have even seen this recipe being made with steak chopped into small thin pieces.

HOW SHOULD I STORE LEFTOVERS?

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it is a baking dish, and heat in the oven at 350 degrees F until heated throughout.
  • You can also easily freeze this recipe for a convenient meal at a later stage. Prior to freezing this recipe, make sure that it has cooled to room temperature before storing in the freezer for up to 3 months. Thaw overnight in the refrigerator and then reheat as mentioned above.

Other Instant Pot Pasta Dishes You’ll Go Crazy For

Instant Pot Philly Cheesecake Pasta

3 from 1 vote

Instant Pot Philly Cheesesteak Pasta

This Instant Pot Philly Cheesesteak Pasta recipe is so convenient without skimping on the quality and flavors.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes

Ingredients
 

  • 2 pounds ground beef
  • 1 sweet onion cut into 1-inch pieces
  • 2 green bell peppers seeded and cut into 1-inch pieces
  • 1 clove garlic minced
  • 1 tablespoon Worcestershire sauce
  • 6 cups water or beef broth
  • 1 16 ounce box rotini pasta
  • 2 cups shredded provolone cheese divided
  • Salt and pepper to taste

Instructions

  • Using the saute mode, heat the electric pressure cooker until “hot.” Add the ground beef, onions, and bell peppers, cooking until the beef is browned and crumbled. Drain well. Deglaze the bottom of the pot by adding the water or beef broth and scraping with a flat wooden spoon. Cancel the saute mode.
  • To the pressure cooker add the garlic and worcestershire sauce as well as any salt and black pepper. Place the pasta on top, pressing into the liquid. Do not stir.
  • Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 6 minutes. Quick release the pressure when the cook cycle is complete.
  • Stir 1 ½ cups cheese into the pasta. Top with remaining cheese. Place the lid over the pressure cooker just until the cheese melts.

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment

  1. Sandy Deom says:

    3 stars
    Not much flavor.