This Instant Pot Philly Cheesesteak Pasta recipe is so convenient without skimping on the quality and flavors.
casserole, Instant Pot, pasta
beef, Cheesy, Philly Cheesesteak
1sweet onioncut into 1-inch pieces
2green bell peppersseeded and cut into 1-inch pieces
6cupswater or beef broth
116 ounce box rotini pasta
2cupsshredded provolone cheesedivided
Salt and pepperto taste
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.