COOK TIME: 15 MINS | PRESSURIZE/RELEASE TIME: 11 MINS | TOTAL TIME: 26 MINS | YIELD: 8 servings
I am obsessed with the savoury beef flavour and melty cheese of this another amazing one-pot meal. It is very hearty and filling, no doubt why everyone is raving about this Philly Cheesesteak Pasta. The classic meats pasta is mind-blowing!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 lb lean ground beef (I used 93% lean)
1 tbsp olive oil
1 large yellow onion, diced
3 tbsp Italian seasoning (I used McCormick “Perfect Pinch Italian Seasoning”)
2 small green bell peppers, diced
1 tsp onion powder
4 tbsp Worcestershire sauce
2 tsp garlic powder
3 c. beef stock
10 oz. Provolone Cheese Slices, chopped (more cheese if you’d like)
8 oz. macaroni pasta (I used large elbows)
1 tbsp parsley for garnish if desired
1 tsp salt
1 tsp black pepper
HOW TO MAKE INSTANT POT PHILLY CHEESESTEAK PASTA
Step 1: Set a 6-quart Instant Pot to saute “more” on high. Then, add the olive oil followed by ground beef. Sprinkle the beef with salt and cook for about 4 to 5 minutes, breaking the meat into pieces as it cooks.
Step 2: To the beef, add the onions and peppers. Continue to cook for additional 3 minutes, stirring often.
Step 3: Now, add the Italian seasoning along with the garlic powder, onion powder, Worcestershire sauce, and pepper. Cook for another 2 minutes, stirring rarely.
Step 4: Add 1 cup beef broth and deglaze the pot.
Step 5: Finally, add the remaining broth and evenly sprinkle the macaroni into the sauce. Ensure that the pasta is fully submerged into the broth before putting it on the lid. Seal and set to pressure cook for 3 minutes.
Step 6: After the cooking time is done, manually release the pressure for about 3 to 4 minutes.
Step 7: Then, add the cheese and gently stir until incorporated.
Step 8: Serve the Philly Cheesesteak Pasta right away garnished with some chopped parsley. Enjoy!
NUTRITION FACTS:
Yield: 8, Serving Size: 8 oz.
Amount Per Serving: Calories 354, Total Fat 18g, Saturated Fat 9g, Trans Fat 0g, Unsaturated Fat 8g, Cholesterol 75mg, Sodium 889mg, Carbohydrates 17g, Fiber 2g, Sugar 3g, Protein 29g
Ingredients
- 1 lb lean ground beef (I used 93% lean)
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 tbsp Italian seasoning (I used McCormick "Perfect Pinch Italian Seasoning")
- 2 small green bell peppers, diced
- 1 tsp onion powder
- 4 tbsp Worcestershire sauce
- 2 tsp garlic powder
- 3 c. beef stock
- 10 oz. Provolone Cheese Slices, chopped (more cheese if you’d like)
- 8 oz. macaroni pasta (I used large elbows)
- 1 tbsp parsley for garnish if desired
- 1 tsp salt
- 1 tsp black pepper
Instructions
Step 1: Set a 6-quart Instant Pot to saute “more” on high. Then, add the olive oil followed by ground beef. Sprinkle the beef with salt and cook for about 4 to 5 minutes, breaking the meat into pieces as it cooks.
Step 2: To the beef, add the onions and peppers. Continue to cook for additional 3 minutes, stirring often.
Step 3: Now, add the Italian seasoning along with the garlic powder, onion powder, Worcestershire sauce, and pepper. Cook for another 2 minutes, stirring rarely.
Step 4: Add 1 cup beef broth and deglaze the pot.
Step 5: Finally, add the remaining broth and evenly sprinkle the macaroni into the sauce. Ensure that the pasta is fully submerged into the broth before putting it on the lid. Seal and set to pressure cook for 3 minutes.
Step 6: After the cooking time is done, manually release the pressure for about 3 to 4 minutes.
Step 7: Then, add the cheese and gently stir until incorporated.
Step 8: Serve the Philly Cheesesteak Pasta right away garnished with some chopped parsley. Enjoy!
