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Instant Pot Philly Cheesesteak Pasta

This Instant Pot Philly Cheesesteak Pasta recipe is so convenient without skimping on the quality and flavors.
Course Dinner
Cuisine casserole, Instant Pot, pasta
Keyword beef, Cheesy, Philly Cheesesteak
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8


  • 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


  • 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.