Philly Cheesesteak Pasta in the Instant Pot

Who doesn’t love cheesesteak? Ok, I am sure there are a lot of people who do not and that is ok – we like what we like. We love them here and I wanted to create a pasta meal that added similar flavors. This is how and why I created the Philly cheesesteak pasta in the Instant Pot.

This can be done on the stove but you may need to adjust the liquid a little bit. I have not tried it on the stove so I am not sure of exactly how much liquid to use on the stove. Maybe I will have to try it and figure it out.

I was up in the air about cream cheese or sour cream but we used sour cream and it turned out amazing! It isn’t quite the same as going to Philly and getting a cheesesteak that oozes down your hand as you eat it, but it is going to be something your family will love.

Making the Philly Cheesesteak Pasta

This is a very simple dish to make. I use a leaner beef for this but you can use 80% as well. I wouldn’t go fattier then that tho since you will be keeping the fat in the pot – it does add some flavor and you are cooking the onions in it too.

Turn your Instant Pot onto saute. I have my saute set to normal instead of more or less. Once it is hot, add the olive oil and the ground beef. Cook for about 3 minutes stirring to break it up before adding the onions. You will want to cook it until the meat is cooked. If it is a little pink, it is ok and it will cook in the meal. I think it adds more flavor being cooked like this first.

Now add in the garlic, mushroom and seasonings. Stir and hit cancel. You shouldn’t need to deglaze with the fat from the beef, but if you do then use a little bit of the broth to do so. Add in the rest of the broth and the noodles. Stir to combine. Be sure the noodles are just covered with the broth.

Add peppers to the top. Do not stir them in. Take the au jus and pour over the top of the peppers, do not stir this either.

Put the lid on and turn the valve to sealing. Hit the Pressure Cook/Manual button (some models say manual and some have pressure cook.) and adjust to 5 minutes. When done, do a manual release and when the pin drops remove the lid carefully. Stir in the sour cream and then stir in the cheese.

Enjoy 🙂

As a Note:

We have the 6 quart Instant Pot. This will not work as written in the 3 quart but could probably be adjusted to a smaller meal. It should work in the 8 quart but I do not have that size so it hasn’t been tested in that either.

It takes our Instant Pot about 20 minutes to build up pressure for this dish. That was included in the total time for the recipe.

Your pasta dish may be a little runny at first, kind of like a thick soup. It will thicken as it rests for a few minutes.

Instant Pot Philly Cheesesteak Pasta

This Philly cheesesteak pasta doesn’t drip down your hand like a cheesesteak would, but the flavor is amazing and it is a one dish meal!

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Course: Main Course

Cuisine: American

Keyword: pasta, Philly cheesesteak

Prep Time: 10 minutes

Cook Time: 10 minutes

pressure build and release: 25 minutes

Total Time: 45 minutes

Servings: 6

Calories: 680kcal

Author: Dawn

Ingredients

• 1 Tbsp olive oil extra virgin
• 1 lb ground beef lean
• 1 yellow onion chopped
• 3 cloves garlic chopped
• 4 baby bella brown mushrooms chopped
• 1/2 green pepper chopped
• 1/2 yellow pepper chopped
• 1/2 red pepper chopped
• 1/2 tsp paprika ground
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 5 cups beef broth low sodium – half cup more if needed to cover pasta
• 12 ounces au jus gravy
• 16 ounces pasta
• 1/2 cup sour cream
• 2 cups shredded cheese – 6 cheese Italian

Instructions

• Turn the Instant Pot to saute normal temp and heat up.  Once hot, add in the olive oil and ground beef.  Cook for 3 minutes stirring to break it up.  Add in the onions and cook until the beef is cooked.
• Stir in the garlic, mushrooms, paprika, red pepper flakes and the Italian seasoning.  Hit cancel on the Instant Pot.  If you need to deglaze do so with a little broth, but we didn’t have to with the beef fat in there.
• Add in the pasta and the beef broth.  Stir to combine.  The pasta should be just covered but be completely covered.
• Place the chopped peppers on top and then pour the au jus gravy on top of the peppers.  Do not stir this in.
• Put the lid on and turn the valve to sealing.  Push the Pressure Cook/Manual button and set for 5 minutes.  It took ours about 20 minutes to build pressure.

  When done do a manual release and carefully remove lid when the pin drops.
• Stir in the sour cream and then stir in the cheese.  Let stand for about 5 minutes and enjoy!

Notes

Your pasta dish will be slightly runny more like a thick soup at first.  Upon sitting, it will thicken up.  Try 5 cups of broth and if it doesn’t mostly cover your pasta, add another half a cup.

For the cheese we buy the 6 cheese Italian which has provolone, mozzarella, asiago, romano, parmesan and fontina.  But you can use other cheeses if you are unable to find this one.  We have a store brand and Sargento here that has it.  I think Kraft has a 5 cheese blend.

Nutrition

Calories: 680kcal | Carbohydrates: 62g | Protein: 36g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 896mg | Potassium: 979mg | Fiber: 3g | Sugar: 4g | Vitamin A: 17.2% | Vitamin C: 49.5% | Calcium: 25.3% | Iron: 16.7%